Description
These bacon, egg, and cheese breakfast bites are an easy, protein-packed breakfast baked in muffin tins with a crispy tater tot crust and fluffy egg filling.
Ingredients
Scale
- 1.5 pounds cooked tater tots
- 8 large eggs
- 1¼ cup Colby Jack cheese, shredded
- ⅓ cup crumbled bacon
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Green onion, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a large muffin tin with nonstick cooking spray.
- Divide the tater tots evenly into each muffin cup and press down with a glass to form a crust along the bottom and sides.
- In a mixing bowl, whisk together the eggs, cheese, half of the bacon, salt, and pepper until well combined.
- Pour the egg mixture over the tater tots in each muffin cup and top with the remaining bacon.
- Bake for 14 minutes or until the eggs are fully set and slightly puffed.
- Let cool slightly, garnish with chopped green onion, and serve warm.
Notes
- Add chopped veggies or swap meats for a personalized touch.
- Use silicone muffin liners for easier removal and cleanup.
- Store in the fridge for 2 days or freeze for up to 2 months.
- Reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 214
- Sugar: 0.4g
- Sodium: 668mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.01g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 127mg