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Bacon Tater Egg Cups

"Francis Bacon tater egg cups are packed full of protein and vegetables! Make in advance and without difficulty reheat. The best manner to begin your day!"

Ingredients :

24 frozen chew-length potato nuggets (which include Tater Tots®)
cooking spray
1 cup chopped mushrooms
1 cup chopped onion
half of cup chopped pink bell pepper
1/2 cup chopped sparkling spinach
3 green onions, chopped
1/four cup chopped solar-dried tomatoes, or to taste
10 slices cooked bacon, chopped
12 eggs
1 teaspoon heavy whipping cream
half of teaspoon salt
1/4 teaspoon garlic powder
1/four teaspoon onion powder
1/4 teaspoon floor black pepper
1/2 cup shredded Monterey Jack cheese

Instructions :

Prep : 15M	Cook : 12M	Ready in : 50M

Preheat oven to 425 ranges F (220 degrees C). Spread potato nuggets onto a baking sheet.
Bake within the preheated oven till nuggets are 1/2-cooked, 10 to 12 mins. Allow to chill till without problems handled. Cut each nugget in half of.
Reduce oven temperature to 350 tiers F (175 stages C). Spray 12 muffin cups with cooking spray.
Heat a massive skillet over medium warmth; cook and stir mushrooms, onion, purple bell pepper, spinach, green onions, and sun-dried tomatoes for 5 minutes. Drain extra liquid and stir in chopped bacon.
Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a massive bowl.
Spoon bacon aggregate into the organized muffin cups and pinnacle each with Monterey Jack cheese. Pour egg combination over cheese layer until every cup is sort of full. Place 4 potato nugget halves into each.
Bake inside the preheated oven until set inside the center, 20 to 25 minutes.

Notes :

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