Breakfast Cups are delicious combination of eggs, cheese, and bacon that bake inside a tater tot crust. Easy and quick to make, they're ready to go when you're on the run!
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Our Breakfast Cups, or tater tot breakfast bites, are crispy tater tots mashed into a muffin pan, filled with eggs, cheese, and bacon, and then baked into mini muffin cups.
These egg bites are perfectly balanced, protein-packed packages that make a hearty, homemade breakfast option when you need to get out the door in a hurry!
Easy Egg Bites (Muffin Tin Recipe)
Our Breakfast Egg Bites recipe is so quick and easy to make in minutes and cooks into cute mini muffins that are soft and fluffy on the inside with crispy outer crusts.
Simply smash some frozen tater tots into muffin tins and top them with a scrambled egg, bacon, and shredded cheese mixture, bake them in the oven, and you’ve turned a traditional tater tot breakfast casserole into fun finger food!
Breakfast cups are a convenient way to enjoy potatoes, bacon, eggs, and cheese, all in one bite; they are a quick grab-and-go morning meal in a perfectly portioned package.
Fill your tater tot cups with your favorite omelet ingredients – make it more meaty, add some veggies, or ditch the dairy by removing the cheese – it is so easy to customize your egg cups and make them your own breakfast muffins.
Why We Love This Bacon Egg Tater Tot Cups Recipe
- Quick and easy to prepare in 10 minutes
- Uses only 4 simple ingredients plus salt and pepper to taste.
- Egg bites recipes are easily modified to include your family’s favorite ingredients.
- Individually portioned, portable, grab-and-go breakfast or snack.
- If you are tight on time in the morning, bake them the day before and simply reheat them in the microwave the next morning.
- Perfect for Mother’s Day brunch, Father’s Day breakfast in bed, and makes a pretty presentation on a brunch buffet.
Breakfast Cups Ingredients
- Tater tots
- Eggs
- Colby Jack cheese
- Bacon
- Salt
- Ground black pepper
- Green onion to garnish
Substitutions and Additions
- Grab A Garnish: In addition to garnishing these bites with green onion, you can also use red pepper flakes, chives, or parsley.
- Choose Your Cheese: Feel free to use your favorite cheese in your egg bites. Other great options are shredded cheddar cheese, mozzarella, provolone, Gruyere, gouda, or pepper jack for a bit of spice! Just make sure whichever cheese you use is finely shredded so that it melts properly.
- Cut The Calories: For a lower-calorie option, you can easily make your egg bites with egg whites and forego the yolks. Or, make the recipe half and half, using the whole egg for some and just the egg whites for others.
- Prepare With More Protein: You can easily add a bit more protein to your egg bites. Try sprinkling in some chopped chicken, turkey, ham, or ground sausage.
- Make It Meatless: You can leave out the bacon altogether and add some veggies in place of the bacon. Use your favorite vegetables like peppers, spinach, and mushrooms.
Recommended Tools
- Muffin tin
- Nonstick cooking spray
- Glass
- Mixing bowl
- Whisk
See Full Recipe Card Below
Jump to RecipeHow to Make Egg Bites
- Create The Crust: Add the tater tots to a large muffin tin and press down so that they squish together to form a “crust” around the sides.
- Make The Egg Mixture: Whisk together the eggs, cheese, bacon, salt, and pepper. Pour the egg mixture over the tater tots and top with bacon.
- Bake: Bake at 350 degrees Fahrenheit for 14 minutes.
- Serve: Garnish with green onion, serve, and enjoy!
Tips for the Best Egg Bites
- If you like a little more spice in your breakfast, try adding a few drops of tobacco sauce to the eggs before you beat them.
- You can easily remove your egg bites from the muffin tin by running a sharp knife around the edge first.
- Make a double batch and eat some now and save the rest for a quick breakfast later.
More Easy Breakfast Recipes
How to Store Breakfast Cups
- To Store: These egg bites can be stored in the fridge for up to 2 days.
- To Freeze: You can freeze the egg bites in a freezer-safe container for up to 2 months.
- To Reheat: Reheat the egg bites in the oven at 350 degrees Fahrenheit until they are heated all the way through.
Other Easy Brunch Recipes
- Overnight French Toast
- Crockpot Breakfast Casserole
- Breakfast Bundt Cake
- Sheet Pan Breakfast
- Rainbow Waffles
Breakfast Cups
Serves — 12
Breakfast Cups are delicious combination of eggs, cheese, and bacon that bake inside a tater tot crust. Easy and quick to make, they're ready to go when you're on the run!
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Ingredients
- 1.5 pounds cooked tater tots
- 8 large eggs
- 1¼ cup Colby Jack cheese
- ⅓ cup crumbled bacon
- 1 teaspoon salt
- 1 teaspoon pepper
- Green onion to garnish
Instructions
- Preheat the oven to 350 degrees.
- Divide the tater tots evenly throughout a large muffin tin. Using a glass, press down the tater tots so that they squish together and form a “crust” around the sides of the muffin tin.
- In a medium sized mixing bowl, whisk together the eggs, cheese, half of the bacon, salt and pepper until the eggs are fully beaten.
- Pour the egg mixture evenly over the tater tots and top with the remaining bacon. Place the muffin tin in the oven and allow the breakfast bites to cook for 14 minutes.
- Garnish with green onion, serve, and enjoy!
Jenn’s Notes
Storage:
- To Store: These egg bites can be stored in the fridge for up to 2 days.
- To Freeze: You can freeze the egg bites in a freezer-safe container for up to 2 months.
- To Reheat: Reheat the egg bites in the oven at 350 degrees Fahrenheit until they are heated all the way through.
- If you like a little more spice in your breakfast, try adding a few drops of tobacco sauce to the eggs before you beat them.
- You can easily remove your egg bites from the muffin tin by running a sharp knife around the edge first.
- Make a double batch and and eat some now and save the rest for a quick breakfast later.
Nutrition Info
Calories: 214kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 668mg | Potassium: 208mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 298IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg
love this recipe. I made the egg bacon cheese soufflés for Christmas Brunch and they were a hit! I altered the recipe by cutting the bacon up into little pieces instead of cross crossing the strips. I found the pieces easier to manage when eating.
So glad you loved them! Great variation with the bacon!
Milk doesn’t make eggs fluffier, it makes them more dense. Try a little bit of water in your eggs if you want them to be fluffy.
Actually club soda makes them fluffier!
We made these for dinner and they tasted like a mini quiche. I’d make the following changes: cook the crescent rolls for 1-2 minutes first and cook the bacon all the way through. Crumble the bacon on the partially cooked dough. Add salt, pepper, garlic and dry mustard to spice it up. This is a nice variation on the standard sausage, egg, and cheese breakfast casserole. Thanks.
What do you suggest I change if I want to freeze them and pop them in the microwave in the morning?
I haven’t tried freezing them, but I really don’t think you will need to change a thing!
When do you add the cheese and how much would you recommend?
You add the cheese before you put it in the oven – just sprinkle it on top of the egg. The amount is totally personal preference – I just use a small handful on each.
Can these be made ahead of time and reheated in the morning?
Yup! They sure can!
These look yummy, but I don’t see anywhere where it says how many the recipe makes.
I just looked on the recipe and it says serves 12, just under the Breakfast cup name then the authors name
These look great–perfect for a quick breakfast!