Freezer Friendly Egg Muffins {with tater tots}

Alright, listen up! We're making some serious grab-and-go breakfast goodness: Freezer-Friendly Tater Tot Egg Muffins! These are packed with flavor, reheat like a dream, and are perfect for busy mornings. Forget the drive-thru – we're doing it better, and we're doing it ourselves.

Recipe: Freezer-Friendly Tater Tot Egg Muffins

Yields: 12 muffins Prep Time: 15 minutes Cook Time: 20-25 minutes

Ingredients:

• The Base:

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (any color, I like red for sweetness)
  • 1 cup cooked and crumbled breakfast sausage (or bacon, or ham – your call!)
  • 12-15 tater tots (frozen, but slightly thawed for easier handling)
  • 1 cup shredded cheddar cheese (or any cheese you prefer – Monterey Jack, Pepper Jack, even a little Gruyere is fantastic)

• The Egg Mixture:

  • 8 large eggs
  • 1/4 cup milk or half-and-half (adds richness)
  • 1 teaspoon Dijon mustard (secret weapon for flavor!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: a pinch of red pepper flakes for a little heat.

Equipment:

• 12-cup muffin tin
• Large skillet
• Whisk
• Mixing bowl
• Measuring cups and spoons
• Spoon or small ladle for filling the muffin cups

Instructions:

1. Prep the Veggies and Meat: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the crumbled sausage (or your chosen meat) and cook until browned, about 3-5 minutes. Remove from heat and set aside.

2. Tater Tot Prep: While the vegetables and meat are cooking, preheat your oven to 375°F (190°C). Slightly thaw the tater tots so they are easier to work with, but still firm. I usually just leave them on the counter while I prep everything else.

3. Assemble the Muffins: Lightly grease the muffin tin with cooking spray. Place 1-2 tater tots in the bottom of each muffin cup. (This is where you get creative! You can smash them a bit, cut them in half, whatever works best for you.) Distribute the cooked sausage, onions, and peppers evenly among the muffin cups, placing them on top of the tater tots. Sprinkle the shredded cheese over the sausage mixture.

4. Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (or half-and-half), Dijon mustard, salt, and pepper until well combined. Add the red pepper flakes, if using.

5. Fill the Muffin Cups: Carefully pour the egg mixture into each muffin cup, filling almost to the top. Be careful not to overfill, as the egg will puff up while baking.

6. Bake: Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and golden brown. A toothpick inserted into the center should come out clean.

7. Cool and Remove: Let the egg muffins cool in the muffin tin for a few minutes before gently removing them. Run a knife around the edges if needed to loosen them.

8. Cool Completely: Allow the egg muffins to cool completely on a wire rack before freezing. This prevents them from becoming soggy.

9. Freezing: Place the cooled egg muffins in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. This pre-freezing step prevents them from sticking together in the freezer bag. Transfer the frozen muffins to a freezer-safe bag or container, removing as much air as possible.

10. Reheating:

    • From Frozen: Wrap one or two muffins in a paper towel and microwave on high for 1-2 minutes, or until heated through. You can also bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
    • From Refrigerated: Wrap one or two muffins in a paper towel and microwave on high for 30-60 seconds, or until heated through.
    • Reheating in the air fryer is also a great way to maintain the crispness of the tater tots.

Chef's Notes and Tips:

• Customize it! Feel free to swap out the sausage for bacon, ham, spinach, mushrooms, or any other fillings you love. Get creative!
• Cheese Options: Experiment with different cheeses for unique flavor combinations. Pepper Jack adds a kick, while Monterey Jack is mild and creamy.
• Don't Overbake: Overbaking will result in dry, rubbery egg muffins. Keep an eye on them and remove them from the oven when they are just set.
• Make it Ahead: These are perfect for meal prepping! Make a big batch on the weekend and enjoy them throughout the week.
• Storage: Properly stored, these egg muffins will keep in the freezer for up to 2-3 months. Be sure to label them with the date.
• Serve with: Hot sauce, salsa, sour cream, or a dollop of avocado for extra flavor.

Enjoy your delicious and convenient Freezer-Friendly Tater Tot Egg Muffins! You're now officially a breakfast rockstar!