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Discover the delightful combination of flavors and textures in Mini Egg & Avocado Tater Cups. This innovative dish offers a perfect balance of creamy avocado, savory eggs, and crispy potato, making it an excellent choice for brunch or a satisfying snack. With simple ingredients and straightforward steps, this recipe is not only easy to prepare but also packed with nutrients, appealing to both health-conscious individuals and food enthusiasts alike. These mini tater cups are the perfect way to enjoy a medley of wholesome ingredients in a fun and bite-sized format.

Mini Egg & Avocado Tater Cups

Elevate your brunch game with Mini Egg & Avocado Tater Cups! This delicious dish combines creamy avocado, savory eggs, and crispy potato for a nutritious and satisfying snack. Perfect for gatherings or a quick breakfast, these bite-sized cups are easy to customize with your favorite toppings and seasonings. Packed with flavor and health benefits, you'll impress family and friends while enjoying a delightful medley of wholesome ingredients. Discover the joy of cooking with this fun recipe!
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Ingredients
  

2 large russet potatoes

2 ripe avocados

4 large eggs

1/2 cup shredded cheddar cheese (or your preferred cheese)

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 tablespoons chopped fresh chives (optional, for garnish)

Hot sauce (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Potatoes: Wash the russet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for about 45 minutes, or until tender. Allow them to cool for a few minutes until manageable.

      Make Tater Cups: Slice each baked potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of potato on the skin to create a sturdy cup. Place the potato cups back on the baking sheet.

        Season and Oil: Drizzle olive oil over the potato cups and sprinkle with smoked paprika, salt, and pepper. Use a brush or your fingers to ensure they're evenly coated.

          Prepare the Filling: In a mixing bowl, mash the avocados until smooth, adding salt and pepper to taste. Set aside.

            Crack the Eggs: Carefully crack an egg into each potato cup. If you prefer your yolks cooked more thoroughly, you can lightly beat the eggs before adding them to the cups.

              Add Cheese: Sprinkle shredded cheddar cheese on top of the eggs in each cup.

                Bake: Place the baking sheet with the filled potato cups back in the oven and bake for 15-20 minutes, or until the egg is set to your preference.

                  Serve: Once baked, remove from the oven and allow them to cool slightly. Top each cup with mashed avocado and garnish with chopped chives if desired. Serve warm with hot sauce on the side for an extra kick.

                    Enjoy: These Mini Egg & Avocado Tater Cups make the perfect brunch or snack for any occasion!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings