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Hash Brown Egg Cups {Gluten-Free}
Egg cups are super easy to make and you can customize them by adding your favorite omelet style fillings. The addition of a tater tot crust packs a big breakfast taste into a muffin sized cup.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
egg cups, gluten-free egg cups
Servings:
12
egg cups
Author:
Audrey from Mama Knows Gluten Free
Ingredients
8
eggs
whisked
2
tablespoons
of milk
dairy or non-dairy
salt
36
tater-tots
I like Ore-Ida tater tots
cooking spray
fillings
cheese, bacon, veggies
US Customary
-
Metric
Instructions
Preheat oven to 400 degrees.
Place tater tots on a dish and microwave for 1-2 minutes to defrost and soften.
Spray regular size muffin pan with cooking spray.
Place 3 tater tots in each muffin tin.
Press down and smash the tater tots to make a crust and salt.
Bake for 10 munites.
Lower oven temperature to 350 degrees.
In a large measuring cup or small bowl whisk eggs.
Add milk to the eggs and salt to your liking.
Once the tater tots are done, remove them from the oven and sprinkle your fillings on top of the tater tots.
Pour egg mixture on top of the fillings.
Bake for 20 minutes.
Allow to cool a little before removing them from the muffin pan. (I use a spoon)
Notes
Mama says, "Check all of your labels!"
Can be made up ahead of time and kept in the fridge or freezer. Reheat in the microwave.
Nutrition
Serving:
1
egg cup
|
Calories:
91
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
159
mg
|
Potassium:
116
mg
|
Vitamin A:
160
IU
|
Vitamin C:
2.1
mg
|
Calcium:
23
mg
|
Iron:
0.7
mg