MUFFIN-TIN TATER TOT™ BREAKFAST CUPS

Muffin-Tin Tater Tot™ Breakfast Cups image

Move over blueberry muffins; these savory Tater Tot™ breakfast muffins are taking over. Get your eggs, sausage and potatoes in an adorably portable muffin!

Provided by By Betty Crocker Kitchens

Time 1h50m

Yield 12

Number Of Ingredients 7

Ingredients

12 dozen frozen mini Tater Tots™ potatoes (about 6 cups) from 28-oz bag (144 nuggets)
1 cup shredded sharp Cheddar cheese (4 oz)
1/4 cup milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/2 lb bulk breakfast sausage
1/2 cup diced onion

Steps:

Heat oven to 400°F. Place foil baking cup in each of 12 regular-size muffin cups; spray foil baking cups with cooking spray.
Place 6 frozen mini Tater Tots™ in each muffin cup; bake 30 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, gently press potatoes into cups to create a base for the muffins. Evenly sprinkle cheese over potatoes in each muffin cup.
Meanwhile, in small bowl, mix milk, eggs and salt; set aside.
In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until browned. Cool 2 minutes. Spoon evenly over Tater Tots™ in each muffin cup.
Pour egg mixture evenly over sausage mixture.
Top each cup with 6 more Tater Tots™; gently press into mixture. Bake 32 to 34 minutes or until mixture is set and Tater Tots™ are browned. Cool 15 minutes.

Nutrition Facts : Calories 220, Carbohydrate 15 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 1 g, TransFat 0 g