Tater Tot Breakfast Muffin

by Brandon Smith


I was tired of the same ol', same ol' breakfast. I was in the mood for a potato-y breakfast, and I always wanted to make a Tater Tot style casserole. 'Why not make it a "muffin?",  I thought. Bingo. Simple, delicious, all inclusive breakfast treat, where you can make a whole muffin tin's worth of 'em, freeze them and reheat later. 

Muffin time:

  • 4 large eggs
  • 2 ½ cups shredded cheese, (I used sharp cheddar and pepper jack)
  • 2 Tbls softened butter
  • 1 cup whole milk
  • 1 Tbls heavy cream
  • ½ tsp aleppo pepper, optional
  • ¼ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 3 green onions, thinly sliced on the bias
  • ½ - 1 whole can diced green chilies
  • ¾ bag frozen tater tots, (about 1 ½ lbs.)
  • 8 strips cooked bacon, roughly chopped

Grease a 12 count muffin tin with about 2 Tbls butter, and preheat the oven to 350ºF.

In a large bowl, lightly whisk eggs. Add milk, and cream along with salt, pepper, green onions, and green chilies and blend. Fold in shredded cheese and frozen tater tots until evenly combined. Using a large cookie scoop, place a heaping scoop into each muffin tin. (Don't worry if there is excess liquid in the bottom of the bowl, you will add this later) Evenly distribute remaining ingredients into each muffin tin, and pour excess egg mixture, if necessary, evenly into each tin.

Bake in 350ºF oven for at least 30 min. Check for doneness, center should be firm, not liquid-y, when pressed lightly with your finger. Continue to cook for up to another 10 min., in two 5 min. increments.  Let rest for 5 min. and serve.