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Mini Breakfast Omelets

Mini Breakfast Omelets: Tasty Tater Tot Crust Delights

Discover the joy of Mini Breakfast Omelets with a crispy tater tot crust, perfect for any dietary needs.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 omelets
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 30 ounces Tater Tots This delicious base provides a crispy consistency; swap with hash browns for a different texture.
For the Filling
  • 10 large Eggs The heart of the mini breakfast omelets, offering protein; consider egg substitutes for a lower cholesterol option.
  • 0.25 cup Milk Adds creaminess and fluffiness; for a dairy-free twist, substitute with almond milk.
  • Shredded Cheese Use any melting cheese like mozzarella or a dairy-free alternative for flavor variety.
  • Meat & Veggies Customize fillings to your preference! Options include sausage, bell peppers, bacon, ham, spinach, mushrooms, or any choice suitable for your dietary needs.
For Seasoning
  • Salt and Pepper Essential for enhancing flavors; feel free to add your favorite herbs or spices to elevate taste!

Equipment

  • Muffin pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Generously grease a standard muffin pan with non-stick spray or butter to ensure your mini breakfast omelets release easily after baking.
  2. Thaw the tater tots in the microwave until soft, approximately 2–3 minutes. Place three tater tots in each muffin cup and smash them down to form a crust. Bake for 10 minutes, until lightly golden.
  3. Reduce the oven temperature to 350°F (175°C). Remove the muffin pan from the oven and distribute your choice of cooked meat and vegetables over the crust in each cup.
  4. In a medium bowl, crack the large eggs and add milk along with salt and pepper. Whisk until well combined and frothy. Pour the mixture into each cup, filling about 90% full.
  5. Top each filled cup with shredded cheese. Place the muffin pan back in the oven and bake for 20 minutes, until the eggs are cooked and the cheese is bubbling.
  6. Remove the muffin pan from the oven and let the mini breakfast omelets cool for about 5 minutes. Gently run a knife around the edges to loosen them and serve warm.

Nutrition

Serving: 1omeletCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 215mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

These mini breakfast omelets are perfect for customizing and ideal for meal prep, ready to be enjoyed anytime!

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