Breakfast/Brunch Main Dish

Tot Egg Cups

  • Ready Time: 45min
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  • Prep Time: 20min
    Cook Time: 25min
  • Serves: 24 (Portion size : two 3-Oz Cups)
    Prep Method: Baked
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Recipe by: Potatoes USA

School Foodservice


  • 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

Prep Time: 20min | Cook Time: 25min

  1. Prepare potato drums according to manufacture instructions. When done, allow to cool. Store in refrigerator until ready to use.
  2. Preheat the oven to 375 F.
  3. Lightly spray the interior of 3-ounce muffin tins with non-stick pan spray.
  4. Arrange 4 fully cooked and chilled potato drums in each muffin tin.
  5. 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.
  6. 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.
  7. Pop-out all muffins and store them in an airtight container. Store in refrigerator until ready to use.
  8. 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.


Vitamin C2.65mg


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