Description
Brunch does not get much cuter or tastier than these mini veggie tot breakfast cups! The tots make the most crispy, yummy container for sausage, egg and cheese.
Ingredients
- 48 whole Veggie Tots, Ideally Green Giant Sweet Potato Cauliflower Tots
- 2 Tablespoons Butter
- 10 whole Turkey Breakfast Sausage Links, Casings Removed
- 6 whole Eggs
- 1 Tablespoon Milk
- 4 whole Chives, Finely Chopped
- 1 pinch Salt
- 1 pinch Crushed Red Pepper
- 2 Tablespoons Whipped Chive Cream Cheese
- 1 cup Smoked Cheddar Cheese, Freshly Grated
Preparation
Preheat oven to 425ºF and liberally spray a 24-well mini muffin tin with cooking spray. Put two tater tots into each well and bake them for 10 minutes. Remove them and let them cool enough to handle but leave the oven on. While they cook and cool, make the scrambled eggs. Heat the butter in a large skillet over medium high heat. Add the sausage and brown it as you break it up. Let it cook completely. Meanwhile, whisk the eggs, milk, chives, salt and pepper together thoroughly. Pour that into the pan of cooked sausage and scramble the eggs completely until they form soft curds. Turn off the heat and stir in the cream cheese.
Now it’s time to assemble! Form the tater tots into little cups by pressing the center down firmly to make a hole and pressing the sides out to widen it. Fill each up generously with the scrambled eggs and sausage. Return the tin to the oven to bake for another 15 minutes. Take it back out and sprinkle the top of each cup with a generous pinch of the grated cheese. Bake it again for just a couple of minutes to melt the cheese. Then let them cool for just a couple of minutes and serve! They also freeze and reheat well.
