These Tater Tot Breakfast Casserole Muffins are crispy, cheesy, and packed with flavor, all wrapped up in a convenient, handheld size. Perfect for busy mornings, brunch gatherings, or meal prep, these little guys will be a hit with the whole family.
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How to Make Tater Tot Breakfast Casserole Muffins
Prep & bake the Tots: Preheat your oven to 375°F (190°C). Line a muffin pan with parchment or lightly grease each cup to prevent sticking. Place five tater tots in each muffin cup and bake for 15 minutes. This softens them up so they’re easier to press into a crust.
Make the filling: While the tots are baking, heat 1-2 teaspoons of olive oil in a small pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the cooked bacon and cook for another minute until everything is well combined. Set aside.
Press the Tater Tot crust: Take the muffin tin out of the oven. Using a small hamburger press, the bottom of a glass, or even a spoon, gently mash the tots so they form a flat crust at the bottom of each muffin cup. Set aside.
Mix the egg mixture: Reduce the oven temperature to 350°F (175°C). In a blender, pulse together eggs, ketchup (or tomato paste), Tabasco sauce (if using), basil, garlic powder, and pepper until smooth.
Assemble and bake: Top the flattened tots with the bacon-onion mixture, distributing it evenly. Sprinkle grated cheddar cheese over each muffin. Finally, pour the egg mixture over each one, making sure not to overflow.
Return the muffin pan to the oven and bake for 20 minutes, or until the eggs are set. Let them rest for at least 5 minutes before serving.
Make the sauce (Optional, but delicious!): In a microwave-safe bowl, combine tomato basil soup and heavy cream. Microwave for 1 minute, or until warm. Just before serving, drizzle about 1½ tablespoons of sauce over each muffin.
Pro Tip: I rarely (like almost never) use premade soups, but this is one exception. Safeway has an delicious Tomato-Basil Soup that is fantastic for using as a speedy sauce base.
Substitutions & Variations
- Bacon: Try cooked sausage, ham, or any other protein you enjoy.
- Dairy-free: Use dairy-free cheese and swap the heavy cream for coconut cream in the sauce.
- Vegetarian: Replace the bacon with sautéed mushrooms, spinach, or bell peppers. You can also add a bit of crumbled feta or goat cheese for extra flavor.
- Spicy: Add a dash of cayenne pepper or smoked paprika for a little extra kick.
Storage
- Fridge: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Tightly wrapped, muffins can be stored tightly wrapped in the freezer for 3-4 months.
- Reheating: For the best texture, pop defrosted/refrigerated muffins in a 350°F oven for 5-10 minutes. You can also microwave refrigerated muffins for 30–45 seconds, or about 1 minute for frozen.
What to Serve with Breakfast Casserole Muffins
Tater Tot Breakfast Casserole Muffins muffins are great on their own, but if you want to round out your meal, try serving them with:
- Fresh fruit (berries, orange slices, or melon)
- Avocado slices or guacamole (This is our favorite!!)
- A fresh green salad for a light brunch option
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Tater Tot Breakfast Casserole Muffins
Equipment
- 1 Jumbo Muffin Pan or
Ingredients
- 30 tater tots
- 4 large eggs
- ½ large onion finely chopped
- 1 tablespoon ketchup or tomato paste
- ½ teaspoon tabasco sauce optional
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon ground white pepper or ground pepper
- ¾ cup grated cheddar cheese
- ½ cup finely chopped cooked bacon or bacon crumbles, or other protein
Sauce (optional)
- ½ cup tomato basil soup
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 375°F (190°C).Line the muffin pan cups with parchment. Place five tots in each cup and bake for 15 minutes.
- While the tots are baking, sauté the onions in a little olive oil until translucent. Add the chopped cooked bacon and continue to sauté until everything is well combined and the onions have just started to turn golden brown. Remove from heat and set aside.Removethe tots from the oven, and use a small hamburger press or the bottom of alarge glass, flatten them against the bottom of the muffin cup. Set aside.
- Reduce the oven temperature to 350°F (175°C). In a blender, pulse together the eggs, ketchup, tabasco sauce, basil, garlic powder, and pepper until smooth. Top the flattened tots with the bacon-onion mixture and then with grated cheese, evenly distributed among the muffin cups. Pour egg mixture over each muffin.
- Return the muffin pan to the oven and bake for 20 minutes. Allow the muffins to rest at least 5 minutes before serving. Garnish with chopped arugula or fresh basil.
- Optional sauce: Combine tomato basil soup with cream in a microwave-safe dish. Microwave 1 minute, or until warm. Top each casserole muffin with about a tablespoon and a half of sauce.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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