Southwest Ranch Potato Egg Cups

1. Preheat the oven to 350°F
2. Arrange a ¼ cup of frozen diced potatoes into 5-ounce muffin tins that have been sprayed with nonstick spray.
   • Note: If using fresh potatoes, dice them and add to a pot with enough cold water to cover. Over medium high heat, cook the potatoes for 10-15 minutes or until fork tender. Drain the potatoes and allow them to cool until they can be handled.
3. Add 1 tablespoon of diced peppers, and a tablespoon of diced onions to each muffin tin.
4. Place the muffin tin into the oven and bake for 10 minutes. Remove from the oven and sprinkle the veggies with ranch powder seasoning.
5. Crack the eggs together in a bowl and beat with a fork until mixed well.
6. Carefully pour the eggs over the veggies, filling to just slightly below the rim of the muffin tins.
7. Top the eggs with 1 tablespoon of shredded cheese, and place the potatoes in the oven to bake for an additional 15-20 minutes. Remove from the oven and allow to cool slightly before removing the egg cups from the muffin tins.
8. Serve with Salsa and Sour Cream. Enjoy

Notes

• Nutritionals are based on one serving.