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Tot Egg Cups

School Foodservice

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Print Recipe

Total Time45 Mins

Prep Time20 Mins

Cook Time25 Mins

ServingsServes 24 (Portion size : two 3-Oz Cups)

Prep Method: Baked

Dish

Breakfast/BrunchMain Dish

Prep Time

20 Mins

Cook Time

25 Mins

Serving

Serves 24 (Portion size : two 3-Oz Cups)

Description

School Foodservice

Ingredients

As Needed Non-Stick Pan Spray
3.5 pounds Potato Drums, Frozen
2.5 quarts Eggs, Liquid (or 48 shell eggs)
1-1/2 pounds Cheddar Cheese, Shredded, Low Sodium

Preparation

Prepare potato drums according to manufacture instructions. When done, allow to cool. Store in refrigerator until ready to use.
Preheat the oven to 375 F.
Lightly spray the interior of 3-ounce muffin tins with non-stick pan spray.
Arrange 4 fully cooked and chilled potato drums in each muffin tin.
Carefully pour 1.5 ounces of eggs oven the frozen potatoes. Place the muffin tins into the preheated oven and bake for 15-18 minutes or until the eggs have just set.
Remove from the oven and sprinkle a ½ ounce of shredded cheddar onto the top of each egg cup. Return the muffin pans to the oven and cook for an additional 2 minutes. Remove the pans from the oven and allow them to cool.
Pop-out all muffins and store them in an airtight container. Store in refrigerator until ready to use.
Serve Chilled. Enjoy!

Meal Components: 1/2 cup starchy vegetable, 2-ounces of meat/ meat alternative

Notes: Recommend serving egg cups with yogurt and a granola bar/graham crackers.

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Nutrition Facts Per Serving

Calories

384

Fat

24.8g

Sodium

456mg

Cholesterol

405mg

Vitamin C

2.65mg

Carbohydrates

19.3g

Fiber

1.3g

Protein

21g

Potassium

361mg

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