Check out the easy, hearty and tasty DIY Tater Tot Breakfast Muffins recipe today. Breakfast is one of our favorite meals of the day. Not only do the experts say that it is the most important, but it is one of the funnest and yummiest meals. We also choose to only have cereal and milk when we have an abundance of both. Cereal and milk is not very satisfying for our kids as they are hungry a short time later, but it is also the most expensive type of breakfast…even if we get cheap cereal, with 5 kids, we can go through milk so quickly.
So we try to find some amazing breakfast alternatives that are tasty, hearty, filling and fun…along with easy! The DIY Tater Tot Breakfast Muffins recipe is exactly all of those things. In fact, I have taken these to ladies brunches and events because they are an “all-in-one” breakfast that you can also easily transport.
Well enough about that, let’s get on with the recipe! What I love about this recipe is that it requires only 4 main ingredients!!
Ingredients needed to make 6 Tater Tot Breakfast Muffins:
- 1/2 cup of cooked, crumbled sausage (you need about 6 TBSP).
- 5 large eggs
- 1/2 cup of shredded cheese of choice
- 18 frozen tater tots
- dash of salt and pepper
- 1 TBSP of milk
Before I share the recipe, I wanted to mention the trick we do for the sausage. We do this about 2-4 times per year and has been a HUGE time-saving, money-saving, health-saving trick for our breakfast recipes and I HIGHLY recommend doing this! That is, purchasing a bulk amount of crumbled sausage. The best one we have found is Jimmy Dean Naturals that do not have any nitrates from Sam’s Club or Costco for CHEAP! Of course, you can use any crumbled sausage, but health is also an important factor along with money, so we have found this to be the best option. Details on our sausage crumbles trick are HERE.
Now that we’ve talked about the sausage trick for this recipe or future recipes, let me now share the instructions for this easy breakfast!
- Preheat oven to 425 degrees
- Get out a muffin tin and generously spray 6 slots.
- Put 3 tater tots in each of the 6 slots.
- Put in the oven at 425 for about 10-15 minutes until they start to get brown and crispy.
- While this is cooking, defrost or cook and rinse the sausage.
- Crack the eggs in a bowl and add the milk and a dash of salt and pepper and whisk with a fork to mix well.
- Once the tater tots are a little browned and crispy, pull them out of the oven and turn the oven to 375 degrees.
- Begin layering the ingredients. Start by adding about a TBSP of sausage and cheese to each slot.
- Then add about a TBSP (spoonful) of egg until it is just a little under the top of each slot. The egg goes in last to fill in the “blank spaces.
- Pop this in the oven at 375 for about 15 minutes.
- Once cooked, there will be no liquid left.
- Scoop it out with a spoon by running a spoon all around the edges and “scoop” it out onto your serving plate.
- Serve warm and enjoy!
Some of our family members also love to “spice this up” by eating with salsa, Frank’s Red Hot or Tabasco Sauce!
We love sharing our breakfast recipes with you, so you can check out many more breakfast recipes in our Recipe Art Gallery and click on the “breakfast” tab!
Here’s a printable recipe for you to keep on hand. Just click on the “print” button below!
| DIY Tater Tots Breakfast Muffins | Print |
- ½ cup of cooked, crumbled sausage (you need about 6 TBSP).
- 5 large eggs
- ½ cup of shredded cheese of choice
- 18 frozen tater tots
- dash of salt and pepper
- 1 TBSP of milk
- Preheat oven to 425 degrees
- Get out a muffin tin and generously spray 6 slots.
- Put 3 tater tots in each of the 6 slots.
- Put in the oven at 425 for about 10-15 minutes until they start to get brown and crispy.
- While this is cooking, defrost or cook and rinse the sausage.
- Crack the eggs in a bowl and add the milk and a dash of salt and pepper and whisk with a fork to mix well.
- Once the tater tots are a little browned and crispy, pull them out of the oven and turn the oven to 375 degrees.
- Begin layering the ingredients. Start by adding about a TBSP of sausage and cheese to each slot.
- Then add about a TBSP (spoonful) of egg until it is just a little under the top of each slot. The egg goes in last to fill in the "blank spaces
- Pop this in the oven at 375 for about 15 minutes.
- Once cooked, there will be no liquid left.
- Scoop it out with a spoon by running a spoon all around the edges and "scoop" it out onto your serving plate.
- Serve warm and enjoy!
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Jill
Oh this is great! cannot wait to try it out! However, lately I have gotten into prepping meals for the week (now my goal is the month). Is there a way to make it ahead of time to freeze it then cook it a couple of days later (i.e. 2-3 days later)