Breakfast Egg Cups

These are currently trending on Pinterest, so we thought we would give them a try, and I'm glad we did, because they are delicious. The original recipe comes from Ella Claire. The pin calls for putting tater tots on the bottom, which although tasty, you could probably do without to make them a little healthier. This recipe makes a dozen cups.

Ingredients
Veggies of your choice, diced
Breakfast meat of your choice, diced
36 tater tots*
2 c. egg substitute (8 eggs)
1/4 c. almond milk
salt and pepper to taste

Directions

Preheat oven to 400°F.

Spray cupcake tin with non-stick spray.

If your tater tots are frozen either bake or microwave them until soft. Then place three in the bottom of 12 cups of a cupcake pan. Press tater tots firmly down into the bottom of each cup with a cup.

Bake pressed tater tots for 10 minutes

In a separate bowl combine egg substitute, milk, salt, and pepper. Mix well.

Remove tater tots from oven. Add veggies and meat of choice, we used red and green bell peppers, onions, and I added mushrooms to mine. For meat we used turkey ham.

Using a half cup, pour the egg mixture in each of the cups. Fill almost completely.

Bake for 20 minutes, until egg is cooked through.

Remove from pan, you may need to run a butter knife along the edge of each to loosen them.

ENJOY!

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*NOTE: Make sure you check the ingredients of the tater tots, not all of them are gluten free.