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In today’s fast-paced world, finding nutritious and delicious breakfast options can be a challenge. Many people rush out the door in the morning, often opting for convenience over quality. However, there’s no need to compromise on health or flavor when you can whip up something delightful in no time. Enter the Mini Egg & Avocado Tater Cups, a culinary creation that seamlessly marries wholesome ingredients with robust flavors. This recipe offers a unique twist on traditional breakfast staples, combining the comforting elements of baked potatoes, rich eggs, and creamy avocado. Not only are these mini tater cups easy to prepare, but they also make for an impressive dish at brunch gatherings or a satisfying start to your day.

Mini Egg & Avocado Tater Cups

Discover the delightful Mini Egg & Avocado Tater Cups, a perfect solution for busy mornings that don't compromise on health or flavor. These tasty bites combine russet potatoes, rich eggs, creamy avocado, and cheddar cheese for a nutritious breakfast that's visually appealing and easy to prepare. Ideal for brunch gatherings or a satisfying start to your day, follow this simple recipe to create a wholesome dish packed with flavors and essential nutrients.
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Ingredients
  

2 large russet potatoes

1 ripe avocado

4 large eggs

1/2 cup grated cheddar cheese

1/4 cup diced red onion

1/4 teaspoon garlic powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Olive oil, for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Potatoes: Wash and scrub the russet potatoes thoroughly. Pat them dry, then pierce each potato a few times with a fork. Place them in the microwave and cook on high for about 5-6 minutes until they are tender but not fully cooked. Allow them to cool for a few minutes.

      Shape the Tater Cups: Once cool, slice the top off of each potato and gently scoop out the insides using a spoon, leaving about 1/4 inch of potato on the skin to create small cups. Place the scooped-out potato into a mixing bowl and set the potato skins aside.

        Mash & Mix: In the mixing bowl with the scooped potato, add the diced red onion, garlic powder, salt, pepper, and half of the grated cheddar cheese. Mix until well combined and smooth.

          Fill the Potato Cups: Lightly grease a muffin tin with olive oil. Spoon the potato mixture into each potato skin, pressing down gently to pack them in.

            Make the Egg Mixture: In a small bowl, crack the eggs and whisk them with a pinch of salt and pepper.

              Assemble: Carefully pour some of the egg mixture into each potato cup until almost full (the eggs will expand as they cook). Top each with the remaining cheddar cheese.

                Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the egg is set and the tops are golden and slightly puffed.

                  Prepare The Avocado Topping: While the tater cups are baking, mash the ripe avocado in a bowl. Add a squeeze of lime juice, salt, and pepper to taste.

                    Serve: Once out of the oven, let the tater cups cool for a couple of minutes. Top each cup with a dollop of the mashed avocado and garnish with fresh cilantro.

                      Enjoy: Serve warm as a delightful breakfast or brunch treat!

                        Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings