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Omelet Breakfast Bites

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Omelet Breakfast Bites - these are so easy to make and you can make them the night before! My family LOVES them!

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I am so excited t share this next recipe with all of you! These breakfast omelet cups are really easy to make and seriously taste delicious. I use a cupcake tin to make them in which makes much less of a mess than a normal omelet. Enjoy this tasty breakfast.

Omelet Breakfast Bites

Ingredients:

  • 36 Tater Tots
  • 1/2 cup diced Ham
  • 1/2 cup diced Peppers
  • 7 Eggs
  • 1/4 cup Milk
  • 1/4 cup shredded Cheddar Cheese
  • Salt to taste
  • Pepper to taste 2.jpg

Directions:

  1. Preheat oven to 400.
  2. Grease a muffin pan liberally. These tend to stick, so you can also use a cupcake liner, but add 5 minutes to 20 minute cook time.
  3. Place 3 frozen tater tots in the bottom of each muffin tin and bake for 10 minutes. 3.jpg
  4. Remove and press the tots down to form a base using a glass or measuring cup.
  5. Return to oven and bake for 5 more minutes.
  6. Remove from oven.
  7. Reduce oven temperature to 350.
  8. Top each cup with about 1/2 tablespoon of diced ham and 1/2 tablespoon of diced peppers. 4.jpg
  9. Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.
  10. Sprinkle each with a little shredded cheese. 5.jpg
  11. Bake for 20 minutes or until egg is cooked.

Omelet Breakfast Bites - these are so easy to make and you can make them the night before! My family LOVES them!

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48 Comments

Comments

  1. The Omelet Breakfast Bites look delicious. Has anyone made them in advance and reheated?? We live on a lake, have tons of company year-round and these would be great to have in the freezer!

    Reply

    • Yes, I make 12 at a time and keep
      Them in a freezer bag after baking and cooling. My twins eat 2 each for breaksfast. They really stick bad, I don’t use tater
      Tots but might try hash browns in the bottom next time. Hate the cleanup even when I spray the pan!

      Reply

    • I make these all the time. I always use the parchment paper cupcake liners for easy clean up. Sometimes I add tomatoes & green onions. I always use yellow, orange or red peppers because we prefer them over the green peppers. If I want to spice them up, I use a little jalapeño or red pepper flakes like you put on pizza. We have used those little cans of shredded hormel ham, frozen heat & eat sausage crumbled up in the food processor & or bacon bits. These little suckers are amazing. I freeze them & reheat them 2 at a time in the microwave with a little water in a cup beside them so they don’t get rubbery or hard. YOU CAN’T BEAT THEM! THEY ARE DELICIOUS & NUTRITIOUS!

      Reply

  2. What a great recipe and perfect for a crowd. Hope you have a very special weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  3. I would also love to know how well these freeze. I’m always looking for quick things to pop in the microwave for my kiddos before school.

    Reply

    • I usually will try a recipe like this and put a couple in the freezer just to test for myself as to whether they freeze well. First hand experience is better than someone else’s opinion. I’m going to try this and freeze a few. My truck driver husband would love these to heat in his oven. My black lab would enjoy them if the freezing thing doesn’t work. I’m sure it will work, though.

      Reply

  4. You did not give proper credit to me as the original creator of this recipe and the use of tater tots . The very least you could have done was to change the name so it wasn’t so similar. I suggest fixing these issues immediately.

    Reply

    • Hi, sorry to bother you but you said you are the creater. I have a question for you. do they reheat and freeze eaisy. I think my kids would love these if they do it would be a great week day breakfreast. also do you have a website with recipiese so I can follow you.

      Thank you,
      Jennifer.

      Reply

      • Can someone PLEASE ANSWER THE QUESTION! Do these freeze well?!?
        It has been asked nicely, we the readers are not responsible for the origination, but they look great and we would like to know if they can be frozen! Thank you!!

        Reply

    • Kristen – I f you want to have more people pin your recipe, post a picture of the product, not of yourself. No wonder she has more pins from her recipe. I had to search to find yours. Don’t make people have to work so hard.

      Reply

    • I agree with Steve. The internet is free access to recipes. If you don’t want anyone to use or repost ‘your ideas’ Kristen then don’t post them. Get over yourself, you’re absolutely not the first person to use hasbrowns in a freakin egg muffin. Look in Pinterest there’s tons of the same basic recipe.

      Reply

  6. Made these this AM for my house guests. Delicious and very easy to make! Just wish the tater tots didn’t stick so much to the pan. I used alot of cooking spray and used a non stick pan.

    Reply

    • You can “stir-fry” the tator tots (thaw them first) with the bell peppers and then throw them in the muffin tins and top with ham, egg mixture, cheese. It won’t have a crunchy crust, but they won’t stick as bad either.

      Reply

  7. I made these on Sunday and they were delicious! I added a few extras like mushrooms and bacon bits. Anything you would like in an omelet. I reheated one the next morning in the microwave for about 22 seconds and it was good too. I am making these ahead and using them for quick on the go breakfast meals.

    Reply

  9. I made this for Christmas breakfast served with clementines for our family of ten. Delicious. Even the picky little ones loved it.

    Reply

  10. Tell your Mom I am adopting you. The only thing I wish you would do st post the whole recipe in one block. Us old people don’t like messing around with the cutting and pasting…or ar least this old person doesn’t. I am excited to try these breakfast bites. Thank you for being nice and sharing.

    Reply

  11. Thanks sooo much for recipe!! Just made this for New Year’s day! Was a big hit with the large group sleeping over here! Liked that you can make it individualized…some guests were vegetarians so I omitted the ham…others didn’t want veggies…so they just got ham and cheese and potatoes at bottom was surprised hit with everyone!!

    Reply

    • That’s a brilliant idea! I would have never thought of it, but I’m sure going to give it a try when I make these for an office potluck breakfast. Thanks for the tip…..

      Reply

  13. I used hashbrowns instead of tatertots, and garlic sausage, instead of ham. Still following the first steps of pre cooking the hashbrowns and squishing them down by using the scoop of a broken wooden ladle i had. Worked great! Thanks for the idea!!
    (I also made mini ones by using the mini cupcake pan! Perfect bite sizes!)

    Reply

  14. i made these for breakfast today and they are wonderful. I added fresh garlic well minced,fetta and mozarella chesse. Also added. Sweet red and yellow peppers. It was wonderful, thank you for sharing your recipe,

    Reply

  15. so my daughter and I made a batch of these for breakfast this morning. We substituted pure egg whites for whole eggs and used lite cheese . The only thing we couldn’t make healthier was the tater tots, not without making the recipe a lot more complicated. Still they were very good and we will definitely make these again to take camping or on out road trip. You can eat them hot or cold, easy to pull out of the cooler and munch on.

    Reply

    • Pop a potato in the microwave then dice it up and put in bottom of well greased muffin tins. A little healthier than tater tots and not a lot of extra work.

      Reply

  16. Hi everyone! Just thought I would let you all know I have been making these all summer in silicone muffin cups and it works wonderfully!! NO sticking at all!! I’ve played around with the extras for the recipes and it works every time. I have made them ahead of time and frozen them. When ready to eat popped them in the microwave to reheat for two and a half minutes on reheat.

    Reply

  18. I made these and used foil cupcake liners and sprayed them with cooking sprayed them and they didn’t stick at all. I would use less peppers and more cheese but I’m not a pepper fan.

    Reply

  19. These are great! Stuck to greased tin and paper lined tin, silicon liners were great, no sticking. Green onions, green chile’s added very tasty, thousands of different ingredients to add, love these.

    Reply

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