Delicious Omelet and Potato Breakfast Bites with Farmland Pre Cooked Meats

“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Farmland but all my opinions are my own. #pmedia #porkinapinch
I am not really a morning person. At all. So, preparing a breakfast for my family ahead of time is something right up my alley. This recipe that my mom and I came up with for this “Pork in a Pinch” campaign is PERFECT for mornings on the go, or just to have on hand whenever someone wants a warm and yummy breakfast. My hubby is a breakfast person, so I love that I can just have these on hand.  
To make these yummy cups of deliciousness, first, preheat your oven to 400 degrees and make sure you grease your muffin tins really well, making sure to get both the sides and bottom {Update: A few readers had trouble with these sticking to the pan and have offered the following suggestions: Either use a stoneware pan or use the cooking spray that has flour in it. Thanks for the pointers!!}. Throw your tater tots in the microwave for a couple minutes to thaw. Then, place 3 in each standard size muffin tin. Take a small cup and squish them flat into the bottom of each tin. 
Bake your tater tots for 10 minutes. While you are waiting for them to cook, you can gather and chop up the rest of your ingredients. This time I used red and green peppers, and 2 of the awesome Farmland precooked meats~ sausage links and diced ham. One of the reasons I love this recipe so much is because you can sneak all kinds of healthy things into your Breakfast bites. Other ideas include: spinach, mushrooms, onion, tomatoes, basil, zucchini, squash, etc.
I just had to throw this picture in here because it makes me giggle. See those quick little fingers? Ella would not stop grabbing all of them ham and shoving it in her little mouth while I was trying to snap a few pictures. She LOVED it… Hahaha.. It was so cute. You would have thought they were made of chocolate. 

After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup. I love that this meat is precooked because it saves so much time. 

Whip together 8 eggs and 1/4 cup milk with a fork. 

Pour your egg mixture in each tin. 

Sprinkle a little cheddar cheese on top of each cup.

Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. To remove from the pan, I ran a butter knife around the edge of each one to loosen it from the sides, and used a fork to pop them out.
Oh my goodness these are really delicious.  I love that you can make them in about 35 minutes, and be prepared for many mornings worth of breakfasts. I just keep them in the freezer and pop one in the microwave for a couple of minutes whenever we want a warm, yummy and filling breakfast. It is so much healthier than getting food on the go somewhere else!

Serve with a fruit and you have a nice, well rounded meal. 
Check out these Breakfast Burrito Bites… they are absolutely DELICIOUS too!

Thanks for reading!

To see more awesome 35 minute recipes, you can check out Farmland’s link here.
You can also follow them on Facebook and PinterestThis shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Farmland but all my opinions are my own. #pmedia #porkinapinch

You can find Farmland products in many stores including Grocery Outlet!


  1. says

    I made these tonight…. they were delicious! I did as you said, but added spinach to mine. They were a major hit and know that I will make them over and over again. Question… Have you ever refrigerated them? I wondering if I can freeze all but the ones we are going to eat tomorrow….?

  2. says

    I made these yesterday with spinach and vegetarian sausage for my 5 year old. She liked them! I made extra, so I had one conventional muffin tin (bronze color) and I struggled to get the muffins out. The other tin I had was grey and the bottoms are more rounded. For whatever reason those popped right out (I was slightly disappointed as I was enjoying scraping up and munching on the remnants as I got them out 😉 ). Thanks for sharing!

  3. says

    I made these tonight, I haven’t eaten them yet, but I think they will taste great. I made half with mushrooms, onions and swiss and the other half with bacon, onions and cheddar. I greased the tin really well, but they still stuck something fierce. I used a mini spatula that got them out pretty much in one piece. I have the tin still soaking (it has been about 4 hours) and it is still stuck on there. I am going to let it soak overnight and hope that does the trick. I am going to look for a different tin like Shannon mentions above for the future. Thanks for the great idea to add tater tots to these! :)

  4. says

    We just had these today. They are delish! I used ingredients I already had on hand, and a Pampered Chef stoneware muffin pan. I ran a mini spatula around the sides, and they came right out. I had made something similar before, but I love the addition of the tater tots! I’ll be making these again! :)

  5. says

    Made these this evening & of course hubby & I taste tested one. A real winner! Even though I greased the muffin cups they still stuck pretty badly. No worries-they are worth it.

  6. says

    Thanks for sharing this great recipe! My family loves it. Just made my second batch. If you use Bakers Joy non-stick spray (the baking spray with flour) these come right out of a regular metal muffin pan without a trace of anything left behind. Hope that helps!

  7. says

    Made these this morning for breakfast and they are awesome!! Made mine with sausage, bell pepper, onion, mushroom, zucchini, and jalapeno… I’ll be eating them for lunch too, and I’m sure they will be a regular thing in the house for now on… THANKS!

  8. says

    made these. love these! thanks for the recipe! came out perfectly cooked. didn’t stick to the muffin tins cause i coated with butter first and worked great. thanks, again!!!

  9. says

    I made these this morning and they are delicious! I had a hard time getting them out of the muffin tins, even after oiling the tins… does anyone have a suggestion to make this easier?

  10. says

    Love this idea! Thanks! Having made this several times, here are my tips for others who try it!

    1. DO NOT use butter to grease the pan, the muffins will stick. I use Great Value brand Canola Oil Cooking Spray from Wal-Mart. The muffins come out SO easy and it makes for minimal cleaning with barely any scrubbing!! Just make sure you coat the bottom AND the sides.
    2. Paper muffin cups are a BAD idea! If you bake it in them, the muffin will stick to the paper. If you put them in paper liners to freeze them, the muffin will also stick. The longer the muffins are frozen in the paper, the more they will stick. I, however, did not grease the liners, so that may effect your results.
    3. Aluminum liners will also stick during baking (again, I did not grease them) but they are useful to freeze the muffins in so they don’t stick together.
    4. If you fill the cups all the way, expect to bake them about 5 minutes more.
    5. I made these for my mom and at the time she could barely eat any food without getting nauseous. The muffins I made her had mushroom, pepper, onion, ham, and a tiny amount of cheese. She was able to eat 2 of them with no nausea!

    Linda Soer: Tater Tots zijn een soort van aardappel hapje. Ze zijn vergelijkbaar met Rosties.

  11. says

    UPDATE: I made a second batch using the canola oil cooking spray.
    The first batch I popped out of the muffin tin almost immediately (so I could start the second batch) and they came out nearly perfectly with little sticking… anything that did stick was easy to scrape off with just a finger.
    The second batch I let sit for awhile before popping out of the tin. Almost every single muffin had parts sticking this time (again, easily scraped off with a finger) and more stuck than before.

    I’m guessing this is because metal expands when heated, and since I let it cool, it contracted, making it more difficult to remove.

  12. says

    Thank you for sharing this wonderful recipe ! My daughter made these for Christmas morning breakfast and they were a HUGE hit ! Serve them with Pumpkin Pie Rolls from the site Made for a very memorable and easy morning !

  13. says

    I stumbled upon your page and I absolutely fell in love with it! Then I find this BRILLIANT recipe. And then to top it off I see that your name is Kristen……..the BEST NAME EVER :) and it’s spelled the right way 😉 I think I just found my favorite page!

    Thank you,
    Kristen Acosta :) ………see, the best name ever :)

  14. says

    What a simple and helpful recipe! One of my readers suggested this recipe for making it easier to get a hot breakfast on the table for my kids. I will have to try it-and pin for others. Thanks for sharing!

  15. says

    Wonderful! I sprayed with Pam with flour and it didn’t stick too much. I made a batch and a half (dozen eggs) but I had to cook them about 30 minutes. Really, really good and I actually don’t like eggs too much! Have a bunch in my freezer and can’t wait to try one tomorrow morning!

  16. says

    I love them! They’re in the oven as we speak, and this time, I added bacon around the edges…with only mushrooms and cheese in with the egg! Last time I made them, my dad and I devoured them. My husband said he wasn’t a fan, that just means more for me

  17. says

    Had these for brunch today. I read that some of the other commenters had a tough time getting these out of the cups. I wanted to keep these gluten free so I sprayed the cups with Pam and then dusted them with corn starch. They popped right out. They were a huge hit with my crowd. I made 12 cups and only needed 10 eggs. Don’t over fill. They do grow just a little when they cook. I’ll definitely do these again.

  18. says

    I haven’t read all of the comments, but just in case someone forgot to mention it:
    TRY MINI- TART PANS! My kids will actually eat more small things than 1 or two big things!
    You will only be able to fit a few pieces of veggies/meat in each one, but as they pop these babies in their mouths on the go to school, to the park, whatever…they will actually get more veggies!

  19. says

    If you’re having a sticking problem, try using olive oil in the pan and cooking them for closer to 15 minutes than 20, mine popped right out!

  20. says

    Just made these and they look awesome!

    I beat the eggs until they were pretty foamy, and ended up with about half the pan with a layer of foam on top and half without… At first I thought the foam was a mistake and might give them a weird texture, but when I baked them the foamy ones actually puffed up really nicely and maintained their “muffin top” without any spillage, while the non-foamy ones spilled out over the edges of the tins and ended up much flatter.

    I also didn’t have any real problems with sticking… I was using a nonstick metal muffin tin but didn’t spray it or anything, and it seemed like the only places that stuck a little were where the cheese had melted along the edges, not the egg. Running a butter knife around the edges while they were still hot worked perfectly for me.

  21. Kayla Gaddy says

    Making these tonight! Can’t wait to try them! I used cupcake liners so they wouldn’t stick, so we’ll have to see how that works out.

  22. Jean says

    I made these in a dark muffin pan that I sprayed with canola oil and they still stuck to the pan, although using a spoon to scoop them out helped them to not fall apart so badly. The second batch I lined with nonstick aluminum foil and I just lifted them out. I’m not sure which was more work though; scraping or lining the pan. Maybe someone will invent nonstick muffin pan liners :)

    Also, I used precooked sweet potato chunks rather than tator tots and they were delicious!

  23. Ellen K says

    I make a breskfast burrito with a spoonful of Pesto, I think I will add that to a batch too! Oven is preheating now!

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