“Tater tots in muffin pan with eggs--baked in the oven. A great breakfast for kids. Quick, easy and not messy. There is no salt since the potatoes are seasoned. Some like to put A-1 sauce on their potatoes.”
READY IN:
30mins
SERVES:
6
YIELD:
12 cups
UNITS:
Metric

Ingredients Nutrition

  • 50-60 tater tots (1 large package in frozen foods section)
  • 12 eggs
  • 29.58 ml vegetable oil
  • 177.48 ml shredded cheddar cheese

Directions

  1. Preheat oven 375°F.
  2. Let the tater tots you are using to set out for a few minutes to soften so you can squish them.
  3. Grease 12-cup muffin pan with vegetable oil.
  4. Take 4 or 5 tots place in each cup.
  5. Mash with pestle or back of spoon to line the bottom and sides of each cup.
  6. Add 1 tablespoon of cheddar cheese.
  7. Press down in bottom of the cup with spoon.
  8. Place in oven and cook 5 minutes.
  9. Take out of the oven and break an egg in each cup.
  10. Bake 15 minutes until white and yolk are set. It could be 20 minutes.
  11. Check frequently.
  12. If you want the yolk to be basted, spoon a little water on top of each yolk.
  13. Remove from oven.
  14. Use a heat resistant rubber spatula to loosen edges and bottom of each tater tot cup.
  15. Serve on serving platter.

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