Avocado-Tomato Breakfast Tot Cups

By jenlin

Ingredients

• Nonstick cooking spray, for spraying the muffin tin
• One 32-ounce bag frozen potato nuggets, such as Tater Tots, defrosted
• 18 slices sharp Cheddar, halved (36 half slices)
• 2 tablespoons half-and-half
• 6 large eggs
• Kosher salt and freshly ground black pepper
• 12 thin slices Roma tomato
• 2 avocados, thinly sliced
• Sea salt flakes, for topping

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

Spray a muffin tin liberally with cooking spray. Put 4 or 5 tots into each cup, pressing down firmly to pack them in. Top each with a half slice of Cheddar, then crisscross with another half slice. Bake until crispy, 10 to 15 minutes.

Whisk the half-and-half and eggs in a bowl and sprinkle with salt and pepper. Divide the egg mixture among the "tot cups" and top each with another half slice of Cheddar and 1 slice of tomato. Bake until the eggs are firm, another 15 to 20 minutes. Let cool for 5 minutes, then carefully remove from the tin.

Top with avocado slices, sea salt flakes and freshly ground black pepper.