Brunch does not get much more cute or tasty than these mini veggie tot breakfast cups! The tots make the most crispy, yummy container for sausage, egg and cheese.
Total Time
1hr
4.0
3 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
48
Frozen Veggie Tots
•
2
Tbsp
Butter
•
10
Turkey Breakfast Sausage Links
•
6
Eggland's Best Classic Eggs
•
1
Tbsp
Milk
•
4
stalks
Fresh Chives
, finely chopped
•
1
pinch
Salt
•
1
pinch
Crushed Red Pepper Flakes
•
2
Tbsp
Whipped Chive Cream Cheese
•
1
cup
Smoked Cheddar Cheese
, freshly grated
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C) and liberally spray a 24 well mini muffin tin with Nonstick Cooking Spray (as needed).
2.
Put two Frozen Veggie Tots (48) into each well and bake them for 10 minutes. Remove them and let them cool enough to handle but leave the oven on.
3.
While they cook and cool, make the scrambled eggs. Heat the Butter (2 Tbsp) in a large skillet over medium high heat. Add the Turkey Breakfast Sausage Links (10) and brown it as you break it up. Let it cook completely.
4.
Meanwhile, whisk the Eggland's Best Classic Eggs (6), Milk (1 Tbsp), Fresh Chives (4 stalks), Salt (1 pinch), and Crushed Red Pepper Flakes (1 pinch) together thoroughly. Pour that into the pan of cooked sausage and scramble the eggs completely until they form soft curds. Turn off the heat and stir in the Whipped Chive Cream Cheese (2 Tbsp).
5.
Now it's time to assemble! Form the tater tots into little cups by pressing the center down firmly to make a hole and pressing the sides out to widen it. Fill each up generously with the scrambled eggs and sausage. Return the tin to the oven to bake for another 15 minutes.
6.
Take it back out and sprinkle the top of each cup with a generous pinch of the Smoked Cheddar Cheese (1 cup). Bake it again for just a couple of minutes to melt the cheese. Then let them cool for just a couple of minutes.
7.
Serve and enjoy!
Author's Notes
Yields 24 cups.
Nutrition Per Serving
CALORIES
215
FAT
14.3 g
PROTEIN
13.2 g
CARBS
9.7 g
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