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:

  1. 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.
  2. Place 3 frozen tater tots into each muffin cup. Bake for 10 minutes until the tots are softened and fragrant.
  3. 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'.
  4. 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.
  5. 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.
  6. Stir 1/4 cup minced red bell peppers, 2 sliced green onions, and 1/4 cup cooked bacon crumbles into the egg mixture.
  7. Pour the egg mixture evenly into the pre baked tater tot cups, filling them almost to the top.
  8. Top each muffin with a portion of the 1/2 cup shredded cheddar cheese.
  9. Bake for approximately 12 minutes until the egg centers are set and the cheese is melted and bubbly.
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