Looking for a new breakfast idea that you can make in advance and take on the go? This is a great way to get your protein in on those busy mornings.

[SERVES 6]

INGREDIENTS

• Cooking spray (like PAM)
• 36 – 48 frozen tater tots (you’ll need about 3-4 per muffin cup)
• 9 – 10 eggs
• Black pepper, to taste
• Meat and veggies of choice, chopped (I used spinach, tomatoes, and white onion)

DIRECTIONS

1. HEAT THINGS UP

Preheat your oven to 400°F/200°C degrees.

2. GRAB A MUFFIN TIN

Spray the insides of a standard-size muffin pan with a nonstick cooking spray (I used PAM coconut oil cooking spray)

3. MICROWAVE (OR BAKE?)

Add the frozen tater tots to a microwave-safe bowl and microwave for 2-3 minutes or until they are soft enough to smash. If you don’t own a microwave, you can place the frozen tater tots in the oven for about 10 minutes to soften. Don’t worry; they will finish cooking in the next steps.

4. MAKE THE “CRUSTS”

Place 3-4 tater tots in each muffin cup. Smash them with the bottom of a small glass (I used a shot glass!).

5. ADD TOPPINGS

Evenly add the veggies (and meat like bacon, ham, or sausage if you choose) into each cup.

6. GET A LARGE BOWL

In a large bowl, scramble the eggs and season them to your liking. I only did black pepper, and no salt since the tater tots and cheese contain salt.

Pour the egg into each cup until it’s filled just below the rim (about 90% full). Note: eggs expand in the oven, so don’t fill the muffin tins to the very top, as they could spill over while cooking.

Optional: sprinkle the top with shredded cheese

7. OVEN TIME

Bake for 20 minutes or until the egg is cooked.

THIS RECIPE:

This recipe was developed by Vivian Schemper, RDN, LDN || This recipe is adapted and inspired by Instrupix https://www.instrupix.com/mini-breakfast-omelets-egg-muffins-with-tater-tots/