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When it comes to breakfast or brunch dishes that impress while being simple to prepare, Mini Egg & Avocado Tater Cups stand out for their delightful presentation and flavor. These bite-sized marvels combine the comforting crunch of crispy potato cups with the creamy richness of avocado and the satisfying heartiness of perfectly cooked eggs. With each bite, you'll experience a wonderful balance of textures, from the crispy exterior to the soft, velvety interior, making these tater cups an ideal choice for gatherings or a special weekend treat.

Mini Egg & Avocado Tater Cups

Elevate your breakfast or brunch game with Mini Egg & Avocado Tater Cups! These delightful bite-sized treats blend crispy potato cups filled with creamy avocado and perfectly cooked eggs, creating a symphony of textures and flavors. Packed with nutrients from wholesome ingredients like avocados, eggs, and potatoes, this dish is as healthy as it is delicious. Perfect for impressing guests or enjoying a cozy weekend meal. Dive into this easy recipe and make tater cups a new favorite!
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Ingredients
  

4 medium-sized russet potatoes

2 ripe avocados

4 large eggs

1/2 cup shredded cheese (cheddar or pepper jack)

1/4 cup diced red onion

1 tsp garlic powder

1 tsp paprika

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Olive oil for drizzling

Instructions
 

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

    Prepare the Potatoes: Wash the russet potatoes thoroughly. Cut the tops off and scoop out a small amount of the insides to create small cups. Leave about 1/4-inch thickness on the sides and bottom to maintain structure.

      Parboil the Potatoes: In a pot of salted water, boil the potato cups for about 5-6 minutes to soften them slightly. Drain and let cool.

        Season the Potatoes: Place the cooled potato cups on a baking sheet. Drizzle them with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss gently to ensure even coating.

          Bake the Potato Cups: Bake the seasoned potato cups in the preheated oven for about 25-30 minutes, or until they are golden and crispy on the edges.

            Prepare the Avocado Mixture: While the potato cups are baking, in a bowl, mash the ripe avocados with a fork. Add diced red onion, salt, and pepper to taste, mixing well to combine.

              Cook the Eggs: In a non-stick skillet, fry the eggs sunny-side up or to your preference. Season with salt and pepper.

                Assemble the Cups: Once the potato cups are crispy, remove them from the oven. Spoon a layer of the avocado mixture into each cup, then gently place a fried egg on top of the avocado.

                  Add Cheese & Garnish: Sprinkle shredded cheese over the eggs while they are still warm, allowing it to melt slightly. Garnish with fresh cilantro or parsley for added flavor.

                    Serve & Enjoy: Serve your mini egg and avocado tater cups warm as a delightful breakfast or brunch option!

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings