Delicious Mini Breakfast Omelets with Tater Tot Crust Delight

These Mini Breakfast Omelets with Tater Tot Crust offer a fun and flavorful twist on breakfast, featuring crispy tater tots and a creamy filling.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 mini omelets

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

24 ounce Frozen tater tots These make for a crispy and fun base that's sure to impress!

For the Filling

12 Large eggs The star ingredient; opt for farm-fresh if you can!
1/2 cup Whole milk You can substitute with almond milk for a lighter option.
1 cup Diced bell peppers Feel free to swap for your favorite veggies.
1 cup Fresh spinach Adds a lovely earthiness to the flavor.

For the Topping

1 cup Shredded sharp cheddar cheese Use mozzarella for a milder taste.
to taste Salt Adjust to taste for a personalized touch.
to taste Pepper A dash adds a hint of spice, enhancing the flavor.

Equipment

Muffin tin
Mixing bowls
Whisk

Method

Directions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Mash the frozen tater tots in a bowl slightly, then press them into each muffin cup to form a crust. Bake for 15 minutes until golden brown.
Whisk together the eggs and milk in another bowl, adding salt and pepper. Stir in the diced bell peppers and fresh spinach.
Pour the egg mixture into the baked tater tot cups, filling them nearly to the top. Sprinkle the shredded cheddar cheese on each.
Return the muffin tin to the oven and bake for an additional 15-20 minutes until the egg is set and the cheese is melted.

Nutrition

Serving: 1mini omeletCalories: 150kcalCarbohydrates: 10gProtein: 9gFat: 8gSaturated Fat: 4gCholesterol: 200mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 5mg

Notes

These Mini Breakfast Omelets are best enjoyed fresh, but can be stored in the fridge or frozen for later use.

Tried this recipe?

Let us know how it was!