Kid Approved & Diabetic Friendly

Potato & Omelet Breakfast Bites

I know I have mentioned before that our family loves breakfast food. Unfortunately, neither of my kids love eggs on their own, but when there are other ingredients involved, they seem to be a lot more receptive. So, I am always thinking of different ways to incorporate eggs into breakfast recipes.

Remember my Breakfast Egg Cups? These Potato & Omelet Breakfast Bites are very similar, with just a minor twist. Instead of the bottom being lined with meat, it is lined with tater-tots. Even though it is just a minor difference, you wouldn’t believe what a difference in flavor it brings.

Potato & Omelet Breakfast Bites Collage-1

Here’s how you make them:

First, you will need to cook the tater-tots a bit. Preheat your oven to 400 degrees. Grease a muffin tin very well, making sure to get both the sides and bottom.

Zap your tater tots in the microwave for a minute or two to thaw. Then, place 3 in each standard size muffin tin. If using regular round tater-tots (instead of crispy crowns), take a small cup and squish them flat into the bottom of each tin.

Bake your tater-tots for 10 minutes. While you are waiting for them to cook, you can gather and prepare the rest of your ingredients. My kids like theirs pretty basic; meat, a little onion and cheese. My husband and I get a little more adventurous. This is one reason this recipe so great, you can adapt it to various palates.

After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup.

Whisk together 8 eggs and 1/4 cup milk with a fork. Pour your egg mixture in each tin. Then sprinkle a little cheddar cheese on top of each cup.

Potato & Omelet Breakfast Bites Collage-2

Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. To remove from the pan, run a butter knife around the edge of each one to loosen it from the sides, and then pop them out.

You can freeze these for later and when you’re ready to consume them again, you can just pop them in the microwave for a couple of minutes.

These are a super simple (yet absolutely scrumptious) breakfast idea, the whole family is sure to enjoy!

Potato & Omelet Breakfast Bites

Yield: 12 Potato & Omelet Breakfast Bites

Serving Size: 1 Potato & Omelet Breakfast Bites

Potato & Omelet Breakfast Bites

Recipe source: ellaclaireinspired.com.

Ingredients

  • 36 tater-tots (I used crispy crown tots so that they would lay flat on the bottom of the muffin tin)
  • 8 eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • Omelet Fillings (suggestions):
  • Meat (sausage, bacon, ham)
  • Veggies (onion, red and/or green peppers, spinach, mushrooms, etc.)

Instructions

  1. First, you will need to cook the tater-tots a bit. Preheat your oven to 400 degrees. Grease a muffin tin very well, making sure to get both the sides and bottom.
  2. Zap your tater tots in the microwave for a minute or two to thaw. Then, place 3 in each standard size muffin tin. If using regular round tater-tots (instead of crispy crowns), take a small cup and squish them flat into the bottom of each tin.
  3. Bake your tater-tots for 10 minutes. While you are waiting for them to cook, you can gather and prepare the rest of your ingredients.
  4. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup.
  5. Whisk together 8 eggs and 1/4 cup milk with a fork. Pour your egg mixture in each tin. Then sprinkle a little cheddar cheese on top of each cup.
  6. Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. To remove from the pan, run a butter knife around the edge of each one to loosen it from the sides, and then pop them out.
  7. You can freeze these for later and when you're ready to consume them again, you can just pop them in the microwave for a couple of minutes.

Notes

Each serving (1 Potato & Omelet Breakfast Bite) has approximately 5.7g of carbs and 0.5g of dietary fiber. Total NET CARBS= 5.2g.

128.4 Calories; 8.8g Total Fat; 6.7g Protein; 5.7g Carbohydrate; 0.5g Dietary Fiber; 0.2g Sugar; 131.9mg Cholesterol; 238.8mg Sodium.

*Calculations made including the tater-tots, eggs, milk & cheese. Calculations DO NOT include the fillings. Although, mostly all of the suggested fillings are 0 carb in small quantities.

http://fingerprickingood.com/2014/01/08/potato-omelet-breakfast-bites/

Related posts:

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Comments:

  1. I love this idea! Can’t wait to try it!

  2. I made these and I greased the muffin pan really well because I read that needed to be done…….the tater tots stuck to the bottom like glue. I’ve been soaking the muffin pan for two days and still haven’t gotten it all out. Any hints on how to do this? I’d appreciate an e-mail if you know the answer. I live alone and I loved these and wanted my daughter to try them and sent some home with her and they said they were awesome! I want to make more to freeze but not if I have this problem again. HELP!

    • Hi Ruth,
      So sorry you had so much trouble with the tater tots sticking. My best advice is to grease your muffin pan REALLY well before making them (bottom and sides) but it sounds like you did that and it still didn’t help. Mine pop right out of the pan. I did just get new muffin tins for Christmas and they are non-stick. I am wondering if your muffin tin is not non-stick? For tough messes in my kitchen I use dish soap and a Scotch-Brite Heavy-Duty Scour Pad to really scrub stuck on food from my other pans and usually have a lot of success using that. Sorry I’m not more help! I hope you have more success if you make them again. I’m glad to hear your daughter liked them!

  3. Brooke- I made this last night (except in casserole form) and it was delish! :) Thanks for the recipe!

Leave a Comment:

*

Close
Please support the site
By clicking any of these buttons you help our site to get better