You know me. I'm always looking for new ways to make breakfast the night before so I can throw it in the oven while we are getting ready to face the day. On this particular early Sunday morning, my husband and I were chatting over a cup of coffee. Our littlest was running around playing with her toys in the living room and the older two were still sleeping.
All of that to say - this was not one of those amazing mornings where I had something ready to just throw in the oven. But! It was on this morning that this recipe came together in my mind. I made it after dinner and threw it in the oven the following morning. I love when we can start a workday with a hot breakfast.
Let's Get Crafty!
Preheat oven to 350 (if you are making them right away)
Spray some non-stick spray into each muffin tin
(1) 3-4 tater tots per cupcake muffin hole (We were using us tater tots from the night before, so I crumbled ours up to cover the bottom of each tin.)
(2) Add in the meat of your choice (We had some diced ham that I was wanting to use up. You might be catching a theme here. ;)
(3) Add whatever toppings suit your fancy. We did cheese on most and I added a few green chiles to a few.
(4) Then add your eggs. We did 12 eggs with some half and half whisked together with some pepper.
Then I put it in the fridge to hang out for the night. I pulled it out of the fridge while preheating the oven.
Bake at 350 for 20-30 minutes. Our time landed right in the middle.
Thanks for stopping by! I hope you have a great day.
