This easy and delicious breakfast recipe is bite-sized, packed with veggies, and extra cheesy. Bonus: it's got a tater tot crust! Make these tater tot breakfast casserole muffins today!
One of the joys of recipe development is rounds and rounds of refinement. Getting this recipe just right required three rounds of baking and subsequent edits. While all the extra food was awesome for Josh and my co-workers, the cost of ingredients can really add up if you're not careful. It got me thinking about how important it is to find affordable sources of food to encourage home cooking.
I picked up all the ingredients for this recipe at Family Fare. Located throughout Nebraska, Michigan, Iowa, and the Dakotas, Family Fare offers a wide selection of products at affordable prices. They're committed to freshness, quality, selection, nutrition, and supporting local. Thanks to them, creating this recipe didn't cost me an arm and a leg.
Pin me!
Tater Tot Breakfast Casserole Muffin Recipe
Makes 6 jumbo muffins
Ingredients
- 7 eggs
- ¼ Cup milk
- 1/4 Cup shredded cheddar cheese
- 4 Cups thawed tater tots (defrost in microwave for approximately 3 – 4 minutes at medium power)
- 1 Tbsp chopped chives
- 1 small sweet onion, finely diced (about 1/3 Cup)
- 1 green pepper, finely diced (about 1/3 Cup)
- 1 red pepper, finely diced (about 1/3 Cup)
- Salt and pepper, to taste
Recipe
- Preheat oven to 375 degrees.
- Lightly grease a jumbo muffin pan with nonstick cooking spray.
- In the bottom of each muffin cup, place four tater tots and gently flatten them with the back of a spoon.
- Using the same spoon, carefully mash 5 tater tots around the edges of each muffin cup to form a crust.
- Bake tater tot cups until golden brown and lightly crispy (approximately 15 minutes).
- While the tater tot cups bake, sauté the onion and peppers with 2 tsp olive oil over medium heat, stirring occasionally, until the vegetables are slightly soft (approximately five minutes). Remove pan from heat and set aside.
- In a large bowl, whisk together the eggs and milk, then the shredded cheese, chives, and the sautéed peppers and onions. Season with salt and pepper and whisk until fully combined.
- When the tater tot cups are ready, remove from the oven and ladle the egg mixture into the cups, dividing the mixture evenly between the six cups.
- Return the muffin pan to the oven and bake for approximately 20-25 minutes, or until the eggs are set.
- Allow to cool for five minutes, then use a silicon spatula or large spoon to carefully remove each tater tot egg cup from the muffin pan.
- Transfer to plates and serve.
- Enjoy!
0 comments