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If you’re looking for a delightful way to combine savory and creamy flavors, mini egg and avocado tater cups are the perfect solution. This innovative dish marries the crispy texture of baked potato cups with the rich creaminess of avocado and the protein-packed goodness of eggs. Not only are these tater cups visually appealing, but they also deliver a satisfying crunch followed by a smooth, flavorful filling that’s sure to impress.

Mini Egg & Avocado Tater Cups

Discover the delicious fusion of flavors in mini egg and avocado tater cups! These tasty bites combine crispy baked potato cups with creamy avocado and protein-rich eggs, making them perfect for any meal. Packed with healthy ingredients, they're easy to customize with your favorite toppings. Ideal for brunch, snacks, or gatherings, these visually appealing treats are a must-try. Get ready to impress your family and friends with this delightful dish!
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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: Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting the potato cups.

    Prepare the Potatoes: Thoroughly wash the russet potatoes under cool water. Cut off the top portion of each potato and carefully scoop out a small amount of the insides using a spoon or melon baller, creating little cups. Be sure to leave roughly 1/4-inch thickness on the sides and bottom for structural integrity.

      Parboil the Potatoes: Place the hollowed-out potato cups in a pot filled with salted water and bring it to a boil. Let them cook for about 5-6 minutes until slightly tender. Drain the potatoes, then set them aside to cool for a few minutes.

        Season the Potatoes: Once the potato cups are cool enough to handle, arrange them on a baking sheet. Drizzle a generous amount of olive oil over each cup and season with garlic powder, paprika, salt, and pepper. Gently toss the cups to ensure that all sides are well coated.

          Bake the Potato Cups: Place the seasoned potato cups in the preheated oven and bake for approximately 25-30 minutes, or until they turn golden brown and crispy around the edges.

            Prepare the Avocado Mixture: While the potato cups are baking, take two ripe avocados and mash them in a separate bowl using a fork until creamy. Stir in the diced red onion and season with salt and pepper to taste, mixing well to combine all the flavors.

              Cook the Eggs: In a non-stick skillet over medium heat, fry the eggs sunny-side up, or cook them according to your desired style. Season the eggs lightly with salt and pepper as they cook.

                Assemble the Cups: After the baked potato cups are removed from the oven, carefully spoon a liberal amount of the avocado mixture into each cup. Then, gently place a fried egg on top of the avocado in each cup.

                  Add Cheese & Garnish: Sprinkle a portion of shredded cheese over the warm eggs, allowing the residual heat to melt the cheese slightly. For an added touch of freshness, garnish with chopped cilantro or parsley.

                    Serve & Enjoy: Present your delightful mini egg and avocado tater cups immediately while they are warm, making for a fantastic breakfast or brunch dish that everyone will love!

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