Breakfast egg and cheese cups

Posted for: Emailed to TNBD

Ingredients:

frozen tater tots – 3 per cup in a muffin tin
6 large eggs
1/4 cup milk
Salt and pepper, to taste
1 cup shredded cheddar cheese
chopped green onions,
diced tomatoes,
cooked bacon bits

Instructions:

Preheat your Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or butter.
Prepare the Tater Tots: Place 3 frozen tater tots in the bottom of each muffin cup. Bake the tater tots in the preheated oven for about 10 minutes or until they start to crisp up slightly. Remove from the oven and reduce the oven temperature to 350°F (175°C).
Prepare the Egg Mixture: In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
Press the tots: Press down the tater tots into the bottom of each cup in your tin to form a bottom crust.
Fill the Muffin Cups: Pour the egg mixture evenly over the tater tots in each muffin cup, filling each cup about two-thirds full.
Add Cheese: Sprinkle shredded cheddar cheese over the egg mixture in each muffin cup. The cheese will melt and bind the cups together. Add other ingredients.
Bake the Cups: Bake in the 350°F (175°C) oven for 20-25 minutes or until the eggs are set. You can check for doneness by inserting a toothpick into the center of a cup; if it comes out clean, the cups are ready.
Cool and Serve: Allow the egg and cheese cups to cool in the muffin tin for a few minutes. Use a knife to gently loosen the edges and remove the cups from the tin. Let them cool on a wire rack for a couple of minutes before serving.
Garnish and Enjoy: Garnish the egg and cheese cups with your favorite seasonings like black pepper, cayenne, salt. Serve warm and enjoy your delicious breakfast!

Feel free to customize this recipe by adding other ingredients like sautéed vegetables or different types of cheese according to your preference. Enjoy your breakfast!