Ingredients:
- 36 frozen Tater Tots (approx. 450g)
- 1 tbsp Avocado oil
- 1/2 tsp Smoked paprika
- 6 Large eggs
- 1/4 cup Heavy cream
- 1/2 cup Sharp cheddar cheese, freshly shredded
- 1/4 cup Red bell pepper, finely minced
- 2 Green onions, thinly sliced
- 1/2 tsp Sea salt
- 1/4 tsp Freshly cracked black pepper
- 1/4 cup Cooked bacon crumbles
Instructions:
- Preheat your oven to 400°F (200°C). Generously grease a standard 12 cup non stick muffin tin with avocado oil or cooking spray. Note: This ensures the potato starch doesn't glue itself to the metal.
- Place 3 frozen tater tots into each muffin cup. Bake for 10 minutes until the tots are softened and fragrant.
- Remove the tin from the oven. Using a small glass or a tart tamper, firmly press down on the softened tots in each cup to create a flat, compacted base or 'nest'.
- Sprinkle 1/2 tsp smoked paprika over the tater tot bases and return to the oven for 5–8 minutes until the edges are golden brown and rigid.
- While the bases crisp, whisk 6 large eggs, 1/4 cup heavy cream, 1/2 tsp sea salt, and 1/4 tsp fresh black pepper in a bowl until the mixture is uniform and pale yellow.
- Stir 1/4 cup minced red bell peppers, 2 sliced green onions, and 1/4 cup cooked bacon crumbles into the egg mixture.
- Pour the egg mixture evenly into the pre baked tater tot cups, filling them almost to the top.
- Top each muffin with a portion of the 1/2 cup shredded cheddar cheese.
- Bake for approximately 12 minutes until the egg centers are set and the cheese is melted and bubbly.
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