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These easy, make-ahead omelet and potato (tater tot) cups are a perfect protein filled breakfast on the go. Can freeze and reheat for quick breakfast on school mornings. #egg #sausage #tatertots #glutenfree #muffintins #breakfastcups #recipe

Delicious Omelet and Potato Bites

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Kristen | Ella Claire & Co.


  • Tater tots
  • Toppings ham, sausage, peppers, etc.
  • 8 eggs
  • 1/4 cup milk
  • Cheddar cheese


  1. 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.
  2. 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.
  3. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup.
  4. 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.
  5. 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.