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I’m ALWAYS on the look out for yummy and easy breakfast recipes that help us get out of the cold cereal rut. I was super excited when I came across this recipe from Ella Claire! What a genius idea! A yummy omelet in muffin form!
Here is what you are going to need…
Breakfast Egg Muffins
(lightly adapted from Ella Claire)
36-48 Frozen Tater Tots
1/2 large Green Bell Pepper, diced
1/3 cup milk
1lb breakfast sausage, browned and crumbled
shredded cheese for top
Preheat your oven at 400°F. In microwave, thaw your tater tots for just a couple of minutes. Spray or lightly oil each muffin cup in your muffin tin. Put 3-4 tater tots in the bottom of each muffin cup. Using the bottom of a cup or a tart shaper, press the tater tots into the bottom of the muffin cups. Bake in the oven for about 10 minutes.
Next brown your sausage, dice your pepper and whisk your eggs together with the milk. When the tots are done, evenly distribute your sausage between each cup. Next, evenly distribute your diced pepper on top of the sausage. After that, pour your egg mixture evenly between all the cups. Lastly, top with the shredded cheese (as much or little as you want).
Pop in the oven for about 20-23 minutes until eggs are cooked through. Use a butter knife to help loosen the muffin from the pan. I love how these puff up like a real muffin!!
I made 12 muffins and there were still 3 left over! These are very hearty little muffins, so you get filled up quickly! A great time saving tip is to brown your sausage and dice your pepper the night before so you don’t have to worry about doing it in the morning. 🙂 Enjoy!
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