Breakfast

Baked Egg and Tater Breakfast Cup is for Breakfast.

Baked Egg and Tater Breakfast Cup takes 15 minutes to prepare.

Baked Egg and Tater Breakfast Cup takes 35 minutes to cook.

Baked Egg and Tater Breakfast Cup makes 6 servings.

The ingredients for Baked Egg and Tater Breakfast Cup are:

1.5 cup frozen Shredded Hash Brown Potatoes, thawed
1 tomato, diced
6 slices Deli Ham, chopped
1 cup shredded Part Skim Mozzarella or 2% Milk Cheddar cheese
12 fresh Spinach leaves
6 large Eggs
1-2 Scallions, chopped
Salt and Pepper to taste

Here is how you make Baked Egg and Tater Breakfast Cup:

1. Preheat oven to 425* F. 2. Spray muffin tin with cooking spray. Place 1/4 cup hash browns in bottom of cup and press down.3. Bake for 20 minutes or until crispy.4. Top each cup with cheese, tomatoes, spinach, and ham, and gently press down.5. Crack one egg on top of each cup. Season to taste. 6. Spray top of eggs lightly with cooking spray or tent with foil to prevent the top becoming leathery.7. Bake for 15-20 more minutes, depending on if you like your eggs runny or hard.8. Sprinkle with freshly chopped scallions and enjoy!Serving Size:?Makes 6 individual muffin cups. Use a medium to large size cup muffin tin or it will overflow.

The nutritional information for Baked Egg and Tater Breakfast Cup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 168.3

• Total Fat: 8.7 g
• Cholesterol: 203.5 mg
• Sodium: 362.8 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.3 g
• Protein: 14.8 g

The dietary needs meet for Baked Egg and Tater Breakfast Cup is Low Carb