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Delicious egg muffins with a crispy smashed tater tot crust garnished with herbs.

Tater Tot Egg Cups

Crispy, cheesy, and packed with bacon, these Tater Tot Egg Cups are perfect for breakfast or brunch. Easy to make and great for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Tater Tot Crust
  • 36 pieces 36 frozen tater tots You can use them straight from frozen.
For the Egg Mixture
  • 8 large large eggs
  • 1/4 cup milk or cream Can substitute with dairy-free options.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese Feel free to use any cheese you like.
  • cooked add-ins (like chopped cooked bacon, cooked sausage, or sautéed peppers and onions) Optional, adjust quantity to preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
  2. Place frozen tater tots on a plate to thaw a little. Put 3 tater tots in each muffin cup and press them down to form a thin crust.
Baking the Crust
  1. Bake the pressed tater tot shells for 10 minutes until they start to brown and set. Remove the tin from the oven.
Preparing the Egg Mixture
  1. In a bowl, whisk together the eggs, milk or cream, salt, and pepper.
  2. Stir in the shredded cheese and any cooked add-ins.
Final Baking
  1. Spoon the egg mixture into each tater tot cup, filling about 3/4 full.
  2. Bake for 12 to 18 minutes until the eggs are set and a toothpick comes out clean.
  3. Let the muffins cool in the tin for 5 minutes, then run a knife around each and lift them out. Serve warm.

Notes

Press the tater tots well into the tin and par-bake them for better texture. Use a metal muffin tin for more even browning and allow muffins to cool a bit for easier removal.