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My kids love these “potato & omelet breakfast bites,” or egg muffins, as we call them. I started making them because we stopped buying breakfast cereal. Our kids were plowing through it, and even the kind without added sugar isn’t especially good for you when you eat too much. (OK, I guess you could say that about almost anything.)
I followed a recipe on the site Ella Claire Inspired, which I’d never heard of but found while doing a search on Pinterest. I won’t steal the site’s thunder by providing directions here, but I do want to note: I only use two tater tots per muffin; I microwave the tater tots instead of baking them; and I use turkey bacon. I use veggies (like asparagus) when I have it handy and skip it when I don’t.
Also, I would only make these with a silicone muffin tin. The first time I made them, I did as she suggested and sprayed the hell out of the metal tin with Pam for baking (which contains flour), but the muffins still stuck (see above photo) and I had to scrub the muffin tin literally five times before it came clean. I can hardly stand washing things once, let alone five times.
So I grabbed a Bed, Bath & Beyond coupon (you know they never expire even though they say they do, right?) and got a silicone muffin pan. This is definitely the way to go. I still sprayed a tiny bit of Pam on it. Note: It’s really wobbly, so you need to put it on a metal cookie sheet.
I also whipped up a batch of blueberry muffins to serve with the “breakfast bites.” This is about as domestic goddess-y as I get, but both are super popular in our house.
Blueberry muffins and the “breakfast bites” (made before I got a silicone muffin tin)
You can find the egg muffin recipe here.