Muffin Tin Buffalo Chicken Tater Tots Cups Recipes

LOADED TOT CUPS

Steps:

• Preheat over to 350º and grease a 12-cup muffin pan with cooking spray. Fill each muffin tin with three tater tots and bake until soft and golden, 18 to 20 minutes. Remove from oven and heat broiler.
• Make cups: While tots are warm, spray the bottom of a shot glass with cooking spray and press into tots to flatten, creating a well. Sprinkle with cheddar, mozzarella and bacon, then broil until cheese is melted, 1 to 2 minutes.
• Let cool completely, then, using a spoon, remove from muffin tins. Top with sour cream and garnish with green onions.

MUFFIN-TIN TATER TOT™ BREAKFAST CUPS

Steps:

• Heat oven to 400°F. Place foil baking cup in each of 12 regular-size muffin cups; spray foil baking cups with cooking spray.
• Place 6 frozen mini Tater Tots™ in each muffin cup; bake 30 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, gently press potatoes into cups to create a base for the muffins. Evenly sprinkle cheese over potatoes in each muffin cup.
• Meanwhile, in small bowl, mix milk, eggs and salt; set aside.
• In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until browned. Cool 2 minutes. Spoon evenly over Tater Tots™ in each muffin cup.
• Pour egg mixture evenly over sausage mixture.
• Top each cup with 6 more Tater Tots™; gently press into mixture. Bake 32 to 34 minutes or until mixture is set and Tater Tots™ are browned. Cool 15 minutes.

MUFFIN-TIN BUFFALO CHICKEN TATER TOTS™ CUPS

Steps:

• Heat oven to 400°F. Place 6 Mini Tater Tots™ into each of 12 ungreased regular-size muffin cups. Bake 15 minutes.
• Meanwhile, in 2-quart saucepan, heat cream cheese, Buffalo wing sauce, chicken and frozen vegetables over low heat, stirring frequently, about 10 minutes or until cream cheese is melted and mixture is creamy.
• Remove muffin pan from oven; use back of spoon to press Mini Tater Tots™ into each muffin cup to form a crust.
• Spoon chicken mixture into each muffin cup; top with shredded cheese. Top cheese in each muffin with 6 Mini Tater Tots™.
• Bake 20 minutes. Cool 5 minutes before removing from muffin cups. Serve with dressing for dipping.

BUFFALO CHICKEN CUPS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Spray muffin tin very lightly with kitchen spritzer. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.

MUFFIN-TIN TATER TOT™ HOT DISH CUPS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• Place 6 frozen mini Tater Tots™ in each muffin cup; bake 20 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, press Tater Tots™ into cups to create a base for the hot dish and to absorb excess oil.
• Meanwhile, in large bowl, mix milk and egg. Stir in cheese; set aside.
• In 12-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, stirring frequently, until browned; drain. Remove from skillet; set aside. Wipe out skillet. Add mushrooms and steak seasoning to dry skillet; cook over medium-high heat 6 to 7 minutes, stirring frequently, until browned. Remove from heat; cool 2 minutes.
• Add beef and mushrooms to cheese mixture. Pour evenly over potatoes in each muffin cup.
• Top each cup with 6 more Tater Tots™. Place muffin tin on large rimmed cookie sheet. Bake 32 to 34 minutes or until mixture is set and Tater Tots™ are browned. Cool 15 minutes; run knife around each muffin cup, and lift out.
• In small bowl, mix ketchup and Sriracha sauce; serve with hot dish cups.