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
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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.
Julya
These have become a staple for easy school morning breakfast in our house!! I love that we can mix up the mix-ins and have different muffins in one batch, although I always double because the kiddos love these. I use silicone muffin liners and these babies poo right out, practically jumping out, lok
Karen Hlavinka
I am very excited to get this recipe and to try these. I make up single dish breakfast meals and freeze them to quickly heat up each day. These will be perfect and I can occasionally change some ingredients for variety. Thanks so much for the idea.
Dayna
Hopefully when using cooking spray with flour TheY will not stick. If anything you cook sticks to a pan or skillet remove as much as you can, then soak the cookware or BakinG pan in warm water with a dryer sheet Overnight. The next morning Wipe clean with dryer sheet and papEr towels, then wash throughly wIth dishwashing liqUid.
Linda
I have company a lot so these are going to be perfect for a breakfast, plus my greats will love them. Thanks for sharing.
Micah
Going to have to make this for my two growing toddlers (3&1)
It is hard to feed two boys with growing appetites!!!!!!!!
Sarah
It was delicious!! My daughter loved these. I made it in a mini muffin tray with one tarter tot in each. It came out very easily. Will surely give her in her school lunch.
Beth
I just want to say THANK YOU for putting the actual recipe near the top of the blog, and then following with your detailed pictures. You are the real food bloggger MVP!
Holly
Can these be frozen and then reheated ?? How long would they last frozen?
Kristen Whitby
Yes! They are delicious frozen and reheated. That is how we do it around here for the busy mornings. I would say, use them by the 2-4 month mark for best result.
Erin
Can anyone suggest the best way to freeze these and what worked as far as reheating?
Karen
DELICIOUS!!! So easy to make, very versatile, and a huge hit with everyone who tries them. Thank you for sharing.
Julie R
I used parchment paper cupcake liners. No sprays and comes out easy. They are good!
April
I used silicone baking cups. No problems with sticking at all and didn't need to use any oils or sprays.
Kelly
I solved the problem of the " muffin" sticking to the pan.... FINALLY! Instead of using diced ham IN the recipe....use small ham rounds in the BOTTOM of the muffin tins! They lift right out and keep the shape of the muffin tins...I didn't change anything else...even squished the tatters into the ham on the bottom and cooked for 10 like the recipe called for. The ham has a nice crispyness to it that tastes delish! I didn't even use Pam on the bottom first.
Danielle
Thanks for the tips and this recipe. I am making them as part of my meal prep for the week or however long they last