Mini Breakfast Omelets: The Perfect Grab-and-Go Morning Meal
These easy and customizable egg muffins are perfect for busy mornings! With a crispy tater tot crust, fluffy eggs, and your favorite fillings, they’re a crowd-pleaser. Make them ahead and freeze for a quick grab-and-go breakfast.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Ingredients
Scale
- 36 tater tots (for a standard muffin pan)
- 10 large eggs
- ¼ cup milk
- ½ cup shredded cheese (cheddar, pepper jack, or your favorite)
- ½ cup cooked meat (sausage, bacon, ham) optional
- ½ cup diced veggies (bell peppers, spinach, onions, mushrooms) optional
- Salt & pepper to taste
- Cooking spray or oil for greasing
Instructions
- Prep the Tater Tot Crust:
- Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin pan.
- Microwave tater tots for 1-2 minutes until soft. Place 3 tots in each muffin cup.
- Press down with a small cup to form a crust. Bake for 10 minutes until slightly crispy.
- Lower Oven & Add Fillings:
- Reduce oven temperature to 350°F (175°C).
- Evenly distribute cooked meat and veggies into each cup.
- Make the Egg Mixture:
- Whisk eggs, milk, salt, and pepper. Pour into cups, filling 90% full (eggs expand while baking).
- Top with shredded cheese.
- Bake:
- Bake for 18-22 minutes until eggs are set and cheese is melted.
- Let cool 5 minutes before removing from the pan.
Notes
✔ Customize It: Make some vegetarian, spicy (add jalapeños), or low-carb (skip tater tots).
✔ Meal Prep: Freeze cooled muffins in a sealed bag for up to 2 months. Reheat in microwave or oven.
✔ Quick Thawing: Microwave frozen muffins for 60-90 seconds or bake at 350°F (175°C) for 10-15 minutes.
Nutrition
- Calories: 120 kcal per serving
- Fat: 7g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g