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Preheat your oven to 350°F. Lightly grease a 6-cup muffin tin.

Place 2 tater tots into the bottom of each muffin cup. Press them down slightly with your fingers or the back of a spoon to form a compact base.

Using kitchen scissors, chop approximately 1/2 round of Canadian bacon into small pieces directly over the tater tots in each muffin cup. Distribute the bacon evenly among the cups.
In a measuring cup, whisk the 6 large eggs until well combined. Pour the whisked eggs evenly over the tater tots and bacon in each muffin cup, filling them about two-thirds full.

Gently break up any visible egg yolks in each cup with your fingers or a small spoon to ensure even cooking.

Sprinkle the shredded sharp cheddar cheese generously on top of the eggs in each muffin cup.

Grind a little black pepper over each muffin cup, to taste.

Sprinkle sea salt over each muffin cup, to taste.

Top each muffin cup with a pinch of freshly chopped parsley for color and flavor.

Sprinkle a little paprika over each muffin cup for additional color and flavor.

Carefully place the muffin tin into the preheated oven. Bake for 20-25 minutes, or until the eggs are set and lightly golden brown, and the tater tots are cooked through.

Remove the muffin tin from the oven and let the breakfast cups cool for a few seconds. This helps them release easily. Use a fork to gently pry each breakfast cup from the muffin tin.

Serve immediately. For an extra kick, drizzle with Frank's RedHot Original sauce, if desired.


Preheat your oven to 350°F. Lightly grease a 6-cup muffin tin.

Place 2 tater tots into the bottom of each muffin cup. Press them down slightly with your fingers or the back of a spoon to form a compact base.

Using kitchen scissors, chop approximately 1/2 round of Canadian bacon into small pieces directly over the tater tots in each muffin cup. Distribute the bacon evenly among the cups.
In a measuring cup, whisk the 6 large eggs until well combined. Pour the whisked eggs evenly over the tater tots and bacon in each muffin cup, filling them about two-thirds full.

Gently break up any visible egg yolks in each cup with your fingers or a small spoon to ensure even cooking.

Sprinkle the shredded sharp cheddar cheese generously on top of the eggs in each muffin cup.

Grind a little black pepper over each muffin cup, to taste.

Sprinkle sea salt over each muffin cup, to taste.

Top each muffin cup with a pinch of freshly chopped parsley for color and flavor.

Sprinkle a little paprika over each muffin cup for additional color and flavor.

Carefully place the muffin tin into the preheated oven. Bake for 20-25 minutes, or until the eggs are set and lightly golden brown, and the tater tots are cooked through.

Remove the muffin tin from the oven and let the breakfast cups cool for a few seconds. This helps them release easily. Use a fork to gently pry each breakfast cup from the muffin tin.

Serve immediately. For an extra kick, drizzle with Frank's RedHot Original sauce, if desired.
