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Tater Tot Casserole Muffins

My kids LOVE breakfast.  I, however, get rather bored of the same old breakfast foods fairly quickly.  I also tend to feel guilty about giving them pancakes or cereal every morning.  These Tater Tot Cassserole Muffins are a twist on the traditional tater tot breakfast casserole but in kid friendly sizes.  Besides, every thing is better in muffin form!

Tater Tot Casserole Muffins

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 1 pound breakfast sausage, browned
  • 3 cups shredded cheddar cheese
  • 2 cups milk
  • 4 medium eggs
  • 2 pounds frozen tater tots, chopped

Directions:

Preheat oven to 350.  Spray muffin pan with nonstick cooking spray.  In a large bowl, mix together sausage, cheese, milk and eggs.  Add in tater tots and stir to combine.  Drop into muffin pan, filling each muffin tin to the top.  Bake for 20-30 minutes until golden brown.  

Freezing Directions:

Cool muffins and flash freeze.  After freezing, place into gallon freezer bag, label, and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 24 muffins

 

**conversion chart image provided by Erik Spiekermann

 

10 Responses to “Tater Tot Casserole Muffins”

  1. [...] the Naked Truth, this recipe for Tater Tot Casserole Muffins, inspired by Katie’s dish at Once a Month Mom, is quite the breakfast treat.  I see it as the perfect combination of good for you foods, with a [...]

  2. Another win for my household! I used Turkey Sausage and low fat cheese and they still loved it. Also – min tater tots work too!

  3. Mackenzie says:

    I love these… but I found it easier to mix the tots, cheese, and bacon/sausage, put into muffin tins, and then add egg mixture on top. This may be because I am using egg whites instead, but it was way too soupy to put into the pan when it was all mixed up. Turkey sausage and fat free cheese makes these a healthy morning option, and my kiddos like them too! Thanks for the recipe, it’s one I make each month!

  4. Lisa says:

    My daughter would love these but she cannot have the eggs. Is there any substitution suggestions? Would it be possible to make a non-breakfast version with the hamburger and the OAMM cream mushroom soup? Just not sure how much soup to use.

  5. Jonnie says:

    How did you chop the tots? Frozen or thawed? I know that sounds stupid but I’m trying to picture how you choppe frozen ones? And also did you use mini muffin pans to get this 24 count?

  6. Sarah says:

    These did NOT turn out well for me. The set up fine and smell delicious. But they are SO greasy…I don’t know how this can be a finger food. I’ll serve these to my kids since I’ve made them, but it certainly won’t be made again. So disappointed as I was hoping to have these as an on-the-go breakfast option. There’s no way these are going in my car!

    • Lisa says:

      Sarah – So sorry these didn’t work for you. I have made them several times for my family, and didn’t have an issues. It may be your sausage, I would suggest ensuring that grease is completely drained and sausage is patted dry.

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