Monday, March 29, 2010

Tater Tot Omelette Cups ***

First off, you cannot beat these for an easy, on-the-go breakfast.  Sadly, I read temp as 350 instead of 375, so I had to cook mine longer, which resulted in a more rubbery texture to the eggs.  I obviously didn't want runny yolks for the kids, so I let those firm up completely.  When you do that, though, you get a big bite in the middle that consists of nothing but egg yolk and tater tot.  Way too bland on that bite.  I'm going to try these again soon and just add some sausage or bacon crumbles between the tot and the cheese.  I'd also like to try it with shredded hashbrowns in place of the tots.  Those might crisp up a little better.  Overall, though, these were really good.  I'll definitely make them often.

Photo courtesy of

(luckymommyto2boys ~ Amy)

36-48 frozen tater tots, thawed (about 1 lb)
12 eggs
3/4 cup shredded cheddar cheese

Preheat oven 375°F.
Grease 12-cup muffin pan with cooking spray or vegetable oil.
Place 3-4 tater tots in each cup, and mash with back of spoon to line the bottoms and sides of the cups.
Add about a tablespoon of cheddar cheese and press down on top of tots.
Cook 5 minutes. Remove from oven and break an egg in each cup. (If you want the yolk to be basted, spoon a little water on top of each yolk.)
Bake 15-20 minutes until whites and yolks are firm.
Check often to avoid burning.  Remove from oven.
Use a heat resistant rubber spatula to loosen edges and bottom of each tater tot cup.

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