On New Year’s day while most people were headed to the gym or starting their healthy lifestyles I was cooking sausage, ham and eggs.
There is a method behind my madness. On a normal two-day weekend doing extra cooking seems exhausting but on a nice four-day weekend I feel like I can conquer the world or at least breakfast. I made these for the purpose of freezing them for later when we are rushed and don’t feel like cooking but a few of them were eaten this morning and they received good reviews. They aren’t going to receive any awards for looks though. The process is ugly and the breakfast bite doesn’t look that appetizing but my food usually doesn’t anyways. Moving on.
I preheated the oven to 400 and cooked the tater tots for about 10 min on a cookie sheet. Then I transferred them to the muffin tin and cooked them for a few more minutes. Be certain to spray the muffin tin with cooking spray. Thinking back, I probably could have skipped the darn cookie sheet. Whatever, the point is cook them for a bit and then smoosh them down. I used a shot glass for the smooshing.
While the tater tots were in the oven I kept myself busy cooking sausage and ham. A little note that you could add spinach, bell peppers or any other healthy item to these breakfast bites. I totally opted not to add anything healthy. Although I should have made a bacon combo. That would have been good. Layer your main ingredients on top of the tater tots.
Now the exciting part. Whisk together eight eggs and 1/4 cup of milk. Then pour the egg mixture into the muffin tin on top of the other ingredients. The egg mixture just seeps into all the extra space. I opted to add shredded cheese on top because why not?
I baked them for 20 minutes which was just enough time for the egg mixture to cook completely.
They taste very good. I think next time I will make them with bacon also. These were pretty quick to make and I think they will make a great breakfast on a busy work day! I’ll just pop them in the toaster oven to heat them up!