Preparing a breakfast for my family ahead of time is something right up my alley. My mom and I came up with this recipe that is loaded with all of the yummy omelet flavors we love- eggs, sausage, ham, veggies and the secret ingredient - tater tots -Â which give that delicious hash brown taste. These are PERFECT for mornings on the go, school days, other meal prepping, or just to freeze and have on hand for warm and delicious breakfasts!
With school in full swing, I need breakfasts for my kids that will keep them full until lunch. I also make up a bunch of these freezer breakfast bagel sandwiches and easy oven egg sandwiches that I can reheat quickly. Learning is hard work and they need to have filling breakfasts to do their best. Of course, these are great breakfasts for guests, too, because they can be done ahead of time so you can spend your time visiting instead of cooking.
Ingredients for Omelet and Potato Breakfast Bites
- Frozen Tater Tots -Â These end up being like a potato crust at the bottom of the omelet cups
- Eggs
- Milk
- Shredded Cheese - You can shred your own or use pre-shredded, any variety should work fine in this recipe.
- Diced Ham - This should be pre-cooked. This is a great way to use leftover ham!
- Sausage - Again, use sauce that is already cooked.
- Bell Peppers -Â Dice these as small as you want.
- Variations - Mushrooms, Zucchini, Tomatoes, Squash, Basil, Other Pre-cooked Meats
Delicious Omelet and Potato Bites
Ingredients
- Tater tots
- Toppings ham, sausage, peppers, etc.
- 8 eggs
- 1/4 cup milk
- Cheddar cheese
Instructions
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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.
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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, 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. Just be sure to pre-cook or purchase pre-cooked meats.
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After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup.
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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.
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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.
Teresa Plowman
Anyone know how many points these would b on weight watchers?
Clowe145
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!
mamaforhim
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!
Genevieve Wallick
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.
A Broke Bride
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
Magnolia Bliss
Made these yesterday for all my mamas on Mother's Day...BIG HIT. Thank you! 🙂
Susan- Bucket, Let's Do List
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!
Jaimi Erickson
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!
nickshalfpint
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 🙂
coffeegirl
trying to print out a printable version of this recipe...any tips? thank you.
Megan
Excellent recipe! Just shared this with my boyfriend this morning and he was over the moon! Thanks!!
the bean
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 bloomdesignsonline.com. Made for a very memorable and easy morning !
Brittany Trofe
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.
Brittany Trofe
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.
Cynthea
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?
HELEN ELLIOTT
I have celiac- I have to eat Gluten Free. Can't use the spray with flour. Most GF cupcakes tend to stick. I have switched to SILICONE CUPCAKE PANS. love them. I still spray with veg oil first, the n when they are done, simply push on the bottom of each cup and they slip right out.
Tammy
Use Bakers Joy non-stick cooking spray with flour. It's a winner every time! You can't go wrong with Bakers Joy! I've used it for years in lots of my baking. No this is not an endorsement for Bakers Joy. I'm only speaking from my experience.
Ranisia
This comment has been removed by the author.
Ranisia
I absolutely love these! I'm currently baking some up right now for me & the hubby! Thanks for posting!
Sandra Palmer
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!!!
DIY Sisters
These look yummy! We will be trying them this week. I've linked to your recipe from my weekly meal plan at diysisters.com. Thanks!
Michele Hernandez
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!