Last week, I posted a prepper version; this time, it’s using fresh ingredients. The boys like having these egg bites in the refrigerator to snack on and for breakfast if they last long enough. They told me they like the texture of tater tots over hashbrowns, and it makes sense since the tots are pre-cooked. Healthier versions of tots (even organic) exist, but I was fine with using a naughty ingredient occasionally.
It is less compacted, so the egg gets through the layers.
I used parchment paper cup liners this time, and it worked so much better. The egg bites pop out of the muffin tin, no messes are left behind, and the liners peel right off. They are compostable, so I don’t feel guilty using them.
Egg Bites
Ingredients:
- 1 pound country or breakfast raw sausage
- 24 frozen tater tots
- 12 large eggs
- ½ cup finely shredded cheddar cheese
Directions:
Cook the sausage over medium-low in a skillet, breaking it up into small pieces. Take off the heat.
Line a 12-count muffin tin with parchment paper liners and set aside. Preheat oven to 400°.
Place 2 tater tots in each cup, then the sausage over it, gently pushing down. You may have some leftover sausage.
Crack the eggs into a bowl, whisking smooth, then add in the cheese.
Pour the egg mixture over; a 2-cup measuring cup works well.
Bake for 20 to 25 minutes or until golden on top.
Enjoy warm, or pop out and chill for future breakfasts. Eat cold or reheat in the microwave.
Makes 12 muffins.
~Sarah