Omelet Cups

Hello, it’s me again. Remember when I did 365 days of Pinterest projects? Well I took a little break, but I have a quick project to share. I think I would categorize it in the success column.

This blog showed how to make some tasty looking egg cups that had a “crust” of tater tots. Much like Napoleon Dynamite, I love anything that has to do with tots (although I would never stick them into the pocket of my cargo pants…I also would never test out a time machine that Uncle Rico bought on the internet…)

The original post made them in a regular cupcake sized pan, which is great if this is the majority of your meal. I, however, made these for Goodie Day tomorrow at work, and I figure (and hope) there will be other treats for people to have too, so I made them in a mini muffin pan. (Also, I forgot about goodie day and I realized I already had the things to make this recipe.)

In the bottom of each cup, I placed 1 tater tot and baked for about 10 minutes at 400 degrees. Then, I used my melon baller to squish them down into the bottom of each cup.

Next, I poured some whipped eggs into each cup. I added cheese on top, and baked for about 10 more minutes at 350 degrees.

I think this would have been great if I had added some sort of breakfast meat, like ham or bacon, but I did not have any. The fun thing about recipes like this is that there are so many variations, so you can make it fit your own likes.

The ones on the original blog were made with peppers, but I think peppers ruin everything they are cooked with (I like them less than bananas if you can believe that!).

I tasted one when they were finished. They are good. Not world-stopping-oh-my-goodness-this-is-amazing good, but I liked them.

I hope people give them a try tomorrow. I don’t really want to come home with a nearly full container of omelet cups tomorrow afternoon (which you shouldn’t eat at that point because they have been sitting out all day).