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When it comes to creative and delicious breakfast options, the Mini Egg & Avocado Tater Cups stand out as a delightful fusion of flavor, nutrition, and visual appeal. This innovative dish combines the comforting essence of crispy potato cups with the richness of eggs and the creamy goodness of avocado, creating a satisfying meal that can be enjoyed any time of the day. Whether you’re looking for a unique breakfast to impress guests or a fun snack to savor on a lazy afternoon, these tater cups are sure to please.

Mini Egg & Avocado Tater Cups

Looking for a tasty and healthy breakfast idea? Try these Mini Egg & Avocado Tater Cups! Crispy potato cups filled with creamy avocado and baked eggs create a perfect fusion of flavor and nutrition. Packed with protein, healthy fats, and essential vitamins, this dish is not only versatile but also visually appealing. Whether for a special brunch or a quick weekday meal, these tater cups will delight your taste buds and nourish your body. Enjoy the fun of cooking and the joy of sharing these delicious treats with family and friends!
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Ingredients
  

2 medium-sized russet potatoes

2 large eggs

1 ripe avocado

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or chives for garnish

Optional: a sprinkle of feta cheese or shredded cheese

Instructions
 

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

    Prepare the Potatoes:

      - Wash and scrub the russet potatoes. Pat them dry and prick them all over with a fork.

        - Microwave the potatoes on high for about 4-5 minutes to slightly cook them through (this helps reduce the baking time). Let them cool enough to handle them.

          Create the Cups:

            - Once cooled, cut the tops off the potatoes and scoops out the insides, leaving about a 1/4 inch shell. You can use the scooped out potato for another recipe like mashed potatoes.

              - Drizzle the inside of the potato cups with olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper.

                Bake the Potatoes:

                  - Place the potato cups on a baking sheet and bake in the preheated oven for about 20-25 minutes until they are crispy and golden brown.

                    Prepare the Filling:

                      - While the potato cups are baking, mash the ripe avocado in a bowl. Season with salt, pepper, and a squeeze of lemon or lime if desired.

                        Add Eggs:

                          - After 20-25 minutes, remove the potato cups from the oven. Carefully crack an egg into each potato cup, filling them until almost full. Bake for an additional 8-10 minutes, or until the eggs are just set to your liking.

                            Assemble:

                              - Once the eggs are cooked, remove the potato cups from the oven and carefully spoon the mashed avocado on top of the egg.

                                Garnish and Serve:

                                  - Sprinkle with fresh cilantro or chives, and add optional cheese if desired. Serve warm as a delightful breakfast or snack.

                                    Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings