I’m always looking for breakfast ideas to feed my hangry family, and these easy egg muffins are perfect for feeding a crowd. They are completely customizable in that you can fill them with your favorite omelet ingredients. You’re basically taking a hearty breakfast and turning it into finger food!
- 36 tater tots (for a standard muffin pan)
- 10 large eggs
- 1/4 cup milk
- shredded cheese
- seasoning to taste
- meat & veggies of choice (I used breakfast sausage and diced bell pepper)
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Preheat your oven to 400 degrees and generously grease a standard size muffin pan.
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Place the tater tots in the microwave for a few minutes or until they are soft enough to smash, then place 3 in each muffin cup.
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Smash them with the bottom of a small cup, and then place them in the oven for 10 minutes.
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Remove the tots from the oven and lower the temperature to 350 degrees.
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Evenly distribute your meat and veggies into each cup. I used about 6 frozen sausage links that I microwaved and diced ahead of time, as well as pre-diced bell pepper that I found in the produce section at my local grocery store.
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Scramble the eggs, milk and seasoning together and then pour the mixture evenly into each cup. I was able to fill each cup up about 90% with 10 eggs. I wouldn’t make them any fuller than that as they do expand in the oven.
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Sprinkle the top with shredded cheese and bake for 20 minutes, or until the egg is cooked through.
