Baked Egg Tater Tot Muffins
Note for the cook: You can use a 6-cup or half of a 12-cup muffin pan. This recipe makes 6 muffins.
Servings: 6
Equipment
- muffin tin
Ingredients
- 18 to 20 frozen tater tots
- ½ cup shredded mozzarella cheese optional
- 1/2 tomato diced
- ¾ cup fresh baby spinach leaves
- 2 to 3 slices thin turkey or ham deli meat cut into smaller pieces
- 6 large eggs
- Salt and pepper to taste
- Fresh chives finely diced for garnish
Instructions
- Preheat your oven to 425 degrees and spray or grease 6 cups in a regular sized muffin pan. Place about 3 to 4 tater tots into each cup and bake for about 18 to 20 minutes or until crispy.
- Remove muffin pan from the oven and sprinkle on the shredded mozzarella cheese over the tater tots. Then, evenly sprinkle on the diced tomatoes and lay a few spinach leaves and the deli meat pieces into each muffin cup. Gently press down ingredients if needed. When you crack your egg, you don’t want the egg to spill over.
- Carefully crack an egg over each muffin cup, on top of the deli meat, keeping the egg in the muffin cup. Season with salt and pepper and bake until the eggs have set to your desired doneness, or for about 15 to 18 minutes. Again, the time depends on how "done" you want your eggs. You can start with 10 to 12 minutes and then check your eggs. Do not over bake the eggs. Remove from the oven and let the muffins cool in the pan for about 3 to 5 minutes before removing from the muffin pan. Garnish with the fresh, diced chives and serve immediately. Enjoy!
Notes
For Make Ahead:
You can bake according to instructions above, let cool and then freeze! and then when you're ready to enjoy, simply reheat in the oven. Bake at 350 for about 15 minutes; longer if needed.