B-Well Masala Tater Tot Egg Cups
Your grab-and-go breakfast solution!
Time: 30 minutes
Recipe by: Thando Manyoni
B-well Canola Baking Spray
1kg Apache Potatoes, peeled and boiled
2 tbsp butter, melted
1 tbsp flour
1 tsp garlic powder
½ cup cheddar cheese, grated
250g diced bacon
1 tbsp masala paste
3 tbsp chives, chopped
B-well Thick and Creamy Mayonnaise
Preheat the oven to 180C.
Prepare a muffin tray by spraying the B-well Canola Baking Spray.
Grate the potatoes into a large bowl and add the melted butter, flour, garlic powder and season with salt and pepper. Gently combine the mixture until ingredients are evenly distributed.
Sauté bacon in the pan until golden, add the masala paste and sauté until crisp.
Scoop a heaped tablespoon of the potato mixture into each muffin cavity and press to create a cup.
Add in a few pieces of bacon in each cup, followed by cheese.
Whisk the eggs in jug until combined and pour into the cups. Bake in the oven until golden brown, about 15 minutes.
Allow to cool slightly before removing from the tin, top with mayo and fresh chives.
Chefs Tip: This recipe can also be prepared in an air fryer. If you don’t eat bacon, you can substitute it for macon or chicken