Potato & Omelet Breakfast Muffins

I'm spotlighting this post for anyone who’s busy but wants to keep the breakfast habit. At the time of writing this post, I’m a busy technical engineer/food blogger who need to plan ahead for a breakfast. 
So I’m beginning to understand the importance of quick breakfasts on hand. That’s why in my fridge, you’ll see breakfast muffins like this in a plastic container, waiting to be heated up in the morning. 

Okay, some of you know it and others might have guessed, I’m one of those insanely people who sometimes often sacrifices breakfast for an extra minute or two in bed. It does help that I am able to get breakfast at work but it is never as good as homemade. Nothing can beat some scrambled egg beaters with ham and peppers, mushrooms, garlic ….some homefries…toast and muffins…YUM!
So I am constantly browsing the internet and my favorite food blogs to find some healthy recipes that I can make ahead for those rushed morning when I don’t have time to make or sit down and eat breakfast.

I wanted a muffin that we could enjoy for breakfast without feeling that we actually were eating dessert in the morning. therefore i am so delighted with this recipe because it makes the perfect breakfast muffins that you can just grab when you are on the go, plus you can sneak all kinds of healthy things into your Breakfast muffins like : spinach, mushrooms, onion, tomatoes, basil, zucchini, squash, etc.

  • 36 Tater Tots
  • ½ cup diced Ham
  • ½ cup diced Peppers
  • 7 Eggs
  • ¼ cup Milk
  • ¼ cup shredded Cheddar Cheese
  • Salt to taste
  • Pepper to taste

  1. Preheat your oven to 400 degrees.
  2. Make sure you grease your muffin tins really well, making sure to get both the sides and bottom or use silicone muffin tin
  3. Place your tater tots in the microwave for a couple minutes to thaw.
  4. Place 3 tater tots in each standard size muffin tin. Take a small cup and press the tots down to form a base.
  5. Bake your tater tots for 10 minutes. While you are waiting for them to cook, you can gather and chop up the rest of your ingredients.
  6. Remove from oven.
  7. Reduce oven temperature to 350.
  8. Top each muffin with about ½ tablespoon of diced ham and ½ tablespoon of diced peppers.
  9. Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.
  10. Sprinkle each with a little shredded cheese.
  11. Bake for 20 minutes or until egg is cooked.
  12. You can keep them in the freezer and reheat them the next morning or whenever you want a warm, yummy and filling breakfast in the microwave for about 30 seconds.