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 - 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 - 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 - 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
-
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, 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.
-
After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup.
-
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.
Melissa
Thanks to my aunt whom made these March 2016 dearing the time that my family and I was making my dad's funeral arrangments I think they are fabulous and easy to make the best part about them you make them ahead of time and freeze them then pop them in the microwave when you want to eat them
Linda
Made these this morning. Christmas morning, what am easy DELICIOUS breakfast! Thank you!
Jenny
I have made these several times now, and they are always a hit. So much so that I'm now required to double the recipe for my family of four! And I nearly always make them a day ahead and refrigerate them for an easy meal on the go.
Kristin Stewart
This is a great, simple, recipe. Very easy to make, and not time consuming. Perfect for sitting at the table to eat, or on the go. I will definitely be making these again. Thanks for sharing!
Jessica
These are great! I used a silicone muffin pan sprayed with Pam and they popped right out easy peasy!
Jackie
I didn't have flour Pam, so I mixed up equal parts shortening, veg oil, and flour and coated the pans with it. The muffins popped out very well. I also took them out of the pan immediately. Thanks for the recipe!
Lynette
Love your recipe ideas. Haven't tried them yet, but as soon as I go shopping for some ingredients I will. Thanks for making my life easier.
Terri
My family loved these, but clean-up was a beast! I have celiac so I can't use spray with flour. Has anyone tried cupcake liners, and if so did that work out ok?
Cindy Moser
I just finished a batch of these. PINTEREST WIN!!! I used turkey sausage, zucchini and onion as that was all I had. I used the bakers spray as was suggested and I'm sure that it helped that I had a professional pan that was given to me...extremely heavy. Mine popped right out! I'll definitely be doing these again. I individually wrapped mine and stuck them in the freezer. Hope they taste as good when heated up. Thanks for the great recipe/idea!
Emily
Just made these and they turned out great! I'm glad I grabbed the spray with flour because they popped out of the metal tin perfectly! We will definitely be making these again.
Kayla Sanders
What is the best way to freeze these? Just wrap in plastic wrap?
Kristen Whitby
I gently put them side by side, flat in a gallon sized freezer ziplock bag and freeze.
John Serafin
Looks SO DELICIOUS !!!
Ellen K
I make a breskfast burrito with a spoonful of Pesto, I think I will add that to a batch too! Oven is preheating now!
Ashley
I made a couple of these this morning and they came out perfect! They even popped right out. I sprayed the pan with cooking spray and just ran a fork along the edge of each one and it worked great!! Thanks for the recipe!!
Jean
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!
georgette
Does anyone have calorie info for this?? They are delicious btw!!!
Kayla Gaddy
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.
Danica Roth
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.
Danica Roth
This comment has been removed by the author.
karenwb
How many muffins does the recipe yield?