Vegetarian

Loaded Baked Potato Egg Cups takes 30 minutes to prepare.

Loaded Baked Potato Egg Cups takes 30 minutes to cook.

Loaded Baked Potato Egg Cups makes 6 servings.

The ingredients for Loaded Baked Potato Egg Cups are:

1 medium (2-1/4" to 3-1/4" dia.) Potato, boiled and mashed
1 oz Cheese - Kroger Mild Cheddar Cheese
.5 tbsp Butter, unsalted
1.25 serving Bacon - Farmland Thick Sliced Bacon
1 tbsp chopped Scallions, raw
5 large Egg, fresh, whole, raw

Here is how you make Loaded Baked Potato Egg Cups:

Preheat oven to 400 degrees. Line or grease 6 muffin tins.Combine the first five ingredients together. Using an ice-cream scoop, form cups in prepared muffin tin. Bake for 20 minutes or until desired golden brown color. While the cups bake, beat the eggs in a separate bowl. Season as desired. Divide egg mixture between the cups. Bake and additional 10 to 12 minutes or until eggs set. Serve warm.Serving Size: Makes 6 cupsNumber of Servings: 6Recipe submitted by SparkPeople user *DEVA*.

The nutritional information for Loaded Baked Potato Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 126.2

• Total Fat: 7.7 g
• Cholesterol: 164.7 mg
• Sodium: 143.0 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.9 g
• Protein: 7.7 g