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A Clever Way to Serve Up Breakfast: Muffin-Tin Tater Tot Breakfast Cups

By Betty Crocker Kitchens
Created January 10, 2017
You need to try this genius twist on breakfast. Get your eggs, sausage and potatoes in an adorably portable muffin! Here’s how to make ‘em.
Muffin-Tin Tater Tot Breakfast Cups

These muffin-tin Tater Tot™ cups are a genius twist on your favorite breakfast combo: eggs, sausage and a side of potatoes! Fit for a crowd (or just for a hungry family) this recipe makes 12 portable hand-held breakfasts that are completely delicious.

What you’ll need:

  • 12 dozen frozen mini Tater Tots™ potatoes (about 6 cups) from 28-oz bag
  • 1 cup shredded sharp Cheddar cheese
  • ¼ cup milk
  • 4 eggs, slightly beaten
  • ¼ teaspoon salt
  • ½ lb bulk breakfast sausage
  • ½ cup diced onion
  • 1 muffin-tin (with 12 regular-size muffin tin cups)
  • 12 foil baking cups
  • Cooking spray
  • Small bowl
  • 10-inch nonstick skillet
  • 2 paper towels

1.  Heat oven to 400°F. Place foil baking cup in each of 12 regular-size muffin cups; spray foil baking cups with cooking spray.

2.  Place 6 frozen mini Tater Tots™ in each muffin cup and bake for 30 minutes. Remove from oven and cool for 5 minutes. Using 2 paper towels, gently press potatoes into cups to create a base for the muffins.

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3.  Sprinkle the potato base evenly with cheese. In a small bowl, mix milk, eggs and salt and set aside.

4.  In 10-inch nonstick skillet, cook sausage and onion over medium-high heat, stirring frequently, until browned. Cool for 2 minutes. Spoon the meat mixture evenly over Tater Tots™ in each muffin cup.

5.  Pour egg mixture evenly over sausage mixture.

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6.  Top each cup with 6 more Tater Tots™ and gently press down onto the mixture. Bake 32 to 34 minutes or until mixture is set and Tater Tots™ are browned. Cool for 15 minutes.

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Serve with your favorite ketchup or hot sauce, a side of fresh fruit and a glass of orange juice for an awesome breakfast your whole family will devour.