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In the vibrant world of brunch, finding a dish that seamlessly marries convenience, flavor, and visual appeal can be a delightful challenge. Enter the Mini Egg & Avocado Tater Cups—an innovative creation that brings together the comforting crunch of crispy potatoes, the fluffy richness of eggs, and the creamy texture of ripe avocados. Perfect for a gathering with friends or a casual family breakfast, these mini tater cups not only satisfy the palate but also serve as a stunning centerpiece on any brunch table.

Mini Egg & Avocado Tater Cups

Discover the delicious and visually stunning Mini Egg & Avocado Tater Cups, a perfect dish for any brunch or family gathering. These bite-sized delights combine crispy russet potato cups with creamy eggs and ripe avocado, creating a burst of flavor in every bite. Easy to make and packed with nutrition, they offer a satisfying blend of protein, healthy fats, and carbohydrates. Elevate your next meal with this modern twist on a classic breakfast favorite!
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Ingredients
  

2 large russet potatoes

2 tablespoons olive oil

Salt and pepper to taste

4 large eggs

1 ripe avocado, diced

1/4 cup cherry tomatoes, halved

2 tablespoons fresh cilantro, chopped

1 teaspoon lime juice

1/4 teaspoon chili powder (optional)

Crumbled feta or cotija cheese (optional for topping)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for baking.

    Prepare the Potatoes: Thoroughly wash and peel the russet potatoes. Using a sharp knife, carefully slice the potatoes into rounds approximately 1/4 inch thick, ensuring uniformity for even cooking.

      Bake the Potato Bases: Brush both sides of each potato round generously with olive oil. Season with salt and pepper to taste. Arrange the rounds on a parchment-lined baking sheet, making sure they don't overlap. Bake for about 25 minutes, flipping them halfway through until they turn golden brown and crispy.

        Shape the Tater Cups: Allow the baked potato rounds to cool for a few minutes. Using the bottom of a glass or a small round cookie cutter, gently press down in the center of each round to create a cup shape, forming a hollow center.

          Prepare the Egg Filling: In a medium-sized mixing bowl, whisk together the eggs until well combined. Season the mixture with salt, pepper, and chili powder if desired. Carefully pour the egg mixture into each potato cup, filling them about 3/4 full to allow room for the eggs to expand as they cook.

            Add Fresh Toppings: Evenly distribute the diced avocado and halved cherry tomatoes over the top of the egg-filled potato cups, allowing for a colorful presentation and added flavor.

              Bake Again: Place the tray back in the oven and bake for an additional 10-12 minutes, or until the eggs are fully set and the tops are slightly puffed.

                Garnish and Serve: After removing the tray from the oven, sprinkle the freshly chopped cilantro over each tater cup and drizzle with lime juice for a burst of freshness. If desired, finish with crumbled feta or cotija cheese to give the dish a delightfully tangy kick.

                  Enjoy! Serve these mini egg and avocado tater cups warm, perfect for a delightful brunch or as a savory snack for any occasion!

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings