Cheesy Potato Egg Muffins are so simple to make, a delicious breakfast recipe you family will love. Mix breakfast favorites for an on the go breakfast recipe.
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Whether you make these for breakfast or breakfast for supper, these cheesy potato egg muffins are yummy. Enough said, right? 😉
They bake quickly, they have sausage in them and they are cheesy. Okay, now enough said.
We eat breakfast for supper around our house most Wednesday nights. It is about the only time I can make a meatless meal is when we have eggs. Otherwise, hubby does not go for it being a meatatarian and all. Sometimes we just have eggs for the protein and sometimes we have bacon or sausage.
Either way, the meal is usually quick to make because we either have Wednesday night church in the summer or AWANA‘s during the school year. As the directors, we must be first there so it is out the door we go; no time for long and fancy meals.
Cheesy Potato Egg Muffins
All you need for this recipe is sausage, eggs, tater tots, cheese and almond milk. I avoid most dairy due to asthma so I use almond milk whenever possible. You can certainly use regular milk.
A tip for the sausage: I don’t know if it is this way where you live, but I have come to discover Sam’s Club has a 2 lb package of sausage for a better price per pound than any other store. I stumbled on it by accident and am saving $1 or more by buying two pound packages. A deal for me and a win for the sausage fanatics at my house.
To make the Cheesy Potato Egg Muffins, simply put the tater tots in a greased muffin tin. If you are like me and have been married for almost 20 years, your muffin tins just may look like mine. I really, really need to buy new ones, I know.
Mix the eggs, milk, cheese and sausage in a medium sized bowl then pour into the muffin tins over the tater tots. Bake for 15 minutes or until eggs are firm. These egg muffins are great the next day or to freeze.
You could make a batch and freeze for busy mornings or school mornings. Simply warm them up in the microwave and your family has a healthy and filling breakfast.
Cheesy Potato Egg Muffins
- 8 eggs
- 30 tater tots
- 1/2 cup almond milk (or regular milk)
- 1 cup cheddar cheese
- 1 lb sausage
- Spray muffin tins with cooking spray
- Place two tater tots in bottom of muffin tins
- Cook sausage until no longer pink on stove top
- Mix eggs, cooked sausage, cheese and milk in a medium bowl
- Pour egg mixture over tater tots
- Bake at 375* for 15-18 minutes or until eggs are firm
- Serve or wrap cooled egg muffins in freezer bag and freeze until ready to use