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Tater Tot Egg Muffins

Tater tot egg muffins bake crisp-edged tot shells around a cheesy egg filling in a standard 12-cup muffin pan. They’re baked until puffed and set, with a 160°F center for a reliable doneness check.
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Prep Time 10 minutes
Cook Time 44 minutes
Resting 5 minutes
Total Time 59 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the tot crust
  • 1 tbsp vegetable oil
  • 36 tater tots frozen
For the egg filling
  • 12 eggs large
  • 0.5 cup whole milk
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Bake the tot crust
  1. Heat the oven to 400°F.
  2. Brush the cups of a standard 12-cup muffin pan with the vegetable oil.
  3. Place 3 frozen tater tots in each cup and bake for 15 minutes.
  4. Press the softened tots into the bottoms and up the sides of the cups.
  5. Bake for 10 to 12 minutes more, until the edges are golden, then reduce the oven to 350°F.
Make the egg filling
  1. Whisk the eggs and milk in a large bowl.
  2. Stir in the cheddar, scallions, salt, and pepper.
  3. Divide the egg mixture among the tot shells, filling each about 3/4 full.
  4. Bake at 350°F for 16 to 20 minutes, until puffed and set and the center of a muffin reaches 160°F on an instant-read thermometer.
  5. Rest the muffins in the pan for 5 minutes.
  6. Loosen the edges with a butter knife and remove the muffins from the pan.

Notes

Press the softened tots firmly into the muffin cups to form sturdy shells. Store refrigerated for up to 4 days; freeze yes, for up to 2 months. For a dairy-free variation, use unsweetened non-dairy milk and dairy-free cheddar.