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Tater Tot Egg Muffins

Tater tot egg muffins bake in a crisped potato crust with cheddar, scallions, and fluffy eggs. A two-stage bake sets the tater tots first, then cooks the egg filling until the centers are set.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the tater tot crust
  • 1 cooking spray for generously coating the muffin pan
  • 36 tater tots frozen
For the egg filling
  • 12 eggs large
  • 0.25 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup cheddar cheese shredded
  • 2 tbsp scallions thinly sliced

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the tot crust
  1. Heat the oven to 425°F.
  2. Generously coat a standard 12-cup muffin pan with cooking spray.
  3. Put 3 frozen tater tots in each cup.
  4. Bake for 15 minutes, until hot and softened.
  5. Press the tots down to form a base in each cup.
  6. Reduce the oven temperature to 375°F.
Make the egg filling
  1. Whisk the eggs, milk, salt, and pepper in a large bowl.
  2. Stir in the cheddar and scallions.
Assemble and bake
  1. Divide the egg mixture among the muffin cups.
  2. Bake at 375°F for 15 to 20 minutes, until the centers are set and a thermometer inserted in the center of a muffin reads 160°F.
  3. Let the muffins rest in the pan for 5 minutes.
  4. Loosen the edges with a thin knife and remove.

Notes

For sturdy crusts, press the tots down firmly after they bake until hot and softened. Refrigerate leftovers for up to 4 days; freeze for up to 2 months and thaw before reheating. For a dairy-free option, use unsweetened dairy-free milk and dairy-free cheddar.