Saturday, January 16, 2016

Potato & Omelet Breakfast Bites

  • 36 tater-tots (I used crispy crown tots so that they would lay flat on the bottom of the muffin tin)
  • 8 eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • Omelet Fillings (suggestions):
  • Meat (sausage, bacon, ham)
  • Veggies (onion, red and/or green peppers, spinach, mushrooms, etc.)
Instructions
  1. First, you will need to cook the tater-tots a bit. Preheat your oven to 400 degrees. Grease a muffin tin very well, making sure to get both the sides and bottom.
  2. Zap your tater tots in the microwave for a minute or two to thaw. Then, place 3 in each standard size muffin tin. If using regular round tater-tots (instead of crispy crowns), take a small cup and squish them flat into the bottom of each tin.
  3. Bake your tater-tots for 10 minutes. While you are waiting for them to cook, you can gather and prepare the rest of your ingredients.
  4. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup.
  5. Whisk together 8 eggs and 1/4 cup milk with a fork. Pour your egg mixture in each tin. Then sprinkle a little cheddar cheese on top of each cup.
  6. Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. To remove from the pan, run a butter knife around the edge of each one to loosen it from the sides, and then pop them out.
  7. You can freeze these for later and when you're ready to consume them again, you can just pop them in the microwave for a couple of minutes.

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