Potato Omelet Breakfast Cups | Busy Girl Healthy World
On the weekends, I’m all about fancier breakfasts like homemade from scratch pancakes, waffles, french toast, etc. I even get fancy with our eggs and make Avocado Egg Toast or a veggie egg scramble. During the week, on the other hand, we are all about quick and fuss-free breakfasts. I know for a lot of people, mornings are hectic and it can be challenging to find quick, easy breakfasts that will fit into your daily routine. These Potato Omelet Breakfast Cups are as easy as it can get if you’re looking for fast, simple, and healthy. All of the prep is done in the evening and you can eat these for breakfast all week. The bottom layer is made from smashed tator tots, and the top is just egg and a little bit of milk. You can use whatever mix-ins you want. I used onion, bell pepper, tomato, spinach, and feta cheese for a “Greek” feel. I have made these before with onion, pepper, mushroom, and cheddar cheese. Both varieties are really good. I wrote out the basic recipe and made some suggestions for toppings, but feel free to put in whatever you like in your omelet! All you need to do in the morning is heat two of these babies up in the microwave for about 30-45 seconds and enjoy! While we are talking about eggs, please look into using Nellies Free Range Eggs. You can see what the company is all about here: www.NelliesFreeRange.com. Better for the hens that lay them and better for the humans that consume them!

IMPORTANT NOTE: You NEED to grease the pan really well or use foil cupcake liners. The tator tot and egg mixture will stick to the pan and be nearly impossible to get off. Seriously. Don’t skip this step.

Potato Omelet Breakfast Cups | Busy Girl Healthy World
Potato Omelet Breakfast Cups | Busy Girl Healthy World
Potato Omelet Breakfast Cups | Busy Girl Healthy World
Potato Omelet Breakfast Cups | Busy Girl Healthy World
Active Time: 10 minutes Total Time: 30 minutes
Serves: 6

36 frozen tator tots
8 large eggs
1/8 cup milk of choice (I used Silk Unsweetened Almond)
salt and pepper, to taste

Suggested toppings: chopped onion, bell pepper, mushrooms, spinach, tomato, ham, turkey bacon, cheese (shredded cheddar, feta, etc.)
NOTE RE: TOPPINGS– You do not need to cook your veggies before baking with the eggs. If you are using any type of meat, you DO need to cook the meat before baking with the eggs.

Preheat oven to 400 degrees F. Grease a standard cupcake pan well, or line with foil liners. Microwave tator tots for about a minute to thaw. Drop 3 tots into each cup of the pan and press them down with a small cup to make a “crust.” Bake in preheated oven for 10 minutes. Meanwhile, prepare your veggies/toppings.
In a small bowl, wisk eggs with milk, salt and pepper.
When the tots have baked for 10 minutes, remove from the oven and turn the oven down to 350 degrees F.
Fill the muffin cups with toppings, except cheese (if using). Pour the eggs over top of the toppings and top with cheese. Bake for 20 minutes, or until eggs are set but not dried out.

Potato Omelet Breakfast Cups | Busy Girl Healthy World
Nutrition Information per serving (2 egg cups without toppings):
Calories: 179 Fat: 11g Carbs: 11g Protein: 9g Sodium: 317mg Sugar: 1g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Source: Ella Claire Inspired

Written by Christina

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