|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These days, breakfast is all about being fast and efficient. A quick, easy, and tasty breakfast is so important! These hash brown omelet bites are the perfect complete breakfast that you can make in large batches and take on the go! They are a great way to start your day! They are also the perfect addition to a holiday brunch buffet or for Christmas morning!
They have eggs, cheese, potatoes, and veggies all in one! Using prepared frozen tater tots or hash browns saves you time and tastes delicious. You could also use cooked and chopped potatoes if you have some on hand.
You can totally customize these omelet bites to your liking. Add different veggies like peppers and onions. You can also use different cheeses like pepper jack, gouda, or gruyere. Bacon, sausage, or ham also make a great addition to these cups and add an additional punch of protein. Just make sure to fully cook any meat before adding them to the cups as the eggs will cook faster than raw meat will.
It's really important to make sure you completely thaw the frozen tater tots and the spinach. You want the least amount of water in the cups as possible. Make sure to drain the spinach as well. Also, make sure to completely grease each muffin tin to help get a crispy crust that will pop out of the muffin tin easily.
You can freeze these omelets after you cook them and reheat them later. They are definitely best when they are fresh. You can easily cut this recipe into smaller portions and just fill part of your muffin pan. You can also make a larger batch if you are looking to serve them at a brunch buffet.
Preheat the oven to 350 F.
Generously grease a 12-muffin tin with cooking spray.
Press 2 to 3 tater tots, or divide the hash browns into each muffin well so that they completely cover the bottom.
Whisk together the eggs, milk, and salt and pepper in a small bowl or measuring cup. Pour the egg mixture over each muffin well until the potatoes are completely covered.
Top each omelet with an equal amount of the thawed, drained spinach and the shredded cheddar.
Place in the oven for about 15 to 20 minutes. The top will be golden brown and the egg will be cooked all the way through. The bake time might be longer, depending on your oven.
Let the omelet bites cool slightly and then use a knife separate the omelets from the muffin tin. Serve with hot sauce or a garnish of chives if you wish.