My sister introduced me to the concept of these when she and her husband were here for the first weekend of Mardi Gras parades in New Orleans. They are a healthy, hearty breakfast (or snack) for anyone on the go.
The world is yours when deciding how to fill these – we had both ham and bacon in the one’s Kathy made and Michelle craved spinach so we added that to hers. Feel free to add diced bell pepper or sautéed sliced mushroom (about 1/2 cup each) or even different cheeses. Because we were primarily working with regular size muffin tins, we had to cut back on the additions.
Best part is, they freeze beautifully for almost two week’s worth of breakfasts at a time.
Breakfast Egg Muffins
24 or 36 tater tots, thawed
12 rashers bacon
1/2 cup milk
1 cup sharp cheddar cheese, grated
1/2 red onion, diced
1/2 cup baby spinach, finely shredded
salt and pepper, to taste
Cook the bacon to almost done on a baking sheet in a 350 degree F oven. Set aside to cool slightly, leaving the oven on.
Really well oil the cups of a 12 hole muffin tin. Seriously – if you want these to come out, oil the cups well. Mash the thawed tater tots in the bottom – if you have regular size muffin tins, use 2 tater tots per cup. Otherwise, use three per. You want a layer of potato covering the bottom, so press them well.
In a large mixing bowl, beat eggs and milk. Add in remaining ingredients and mix together.
Break up bacon into pieces and set around the sides of muffin cup. Scoop about a 1/3 cup of the egg mixture into each regular sized muffin cup. If using larger cups, use 1/2 cup egg mixture per.
Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Let cool slightly before removing from pan. You can serve these immediately or save for quick meals.
If going to store them, let them cool completely before individually wrapping each in plastic wrap and place in a zip top bag. Store in the freezer until ready to use. Microwave for 30 seconds and then for 10-15 second intervals until warm all the way through.