Diy Tater Tots Breakfast Muffins Recipes

MUFFIN-TIN TATER TOT™ BREAKFAST CUPS

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.

DIY TATER TOTS BREAKFAST MUFFINS

Steps:

• Preheat oven to 425 degrees
• Get out a muffin tin and generously spray 6 slots.
• Put 3 tater tots in each of the 6 slots.
• Put in the oven at 425 for about 10-15 minutes until they start to get brown and crispy.
• While this is cooking, defrost or cook and rinse the sausage.
• Crack the eggs in a bowl and add the milk and a dash of salt and pepper and whisk with a fork to mix well.
• Once the tater tots are a little browned and crispy, pull them out of the oven and turn the oven to 375 degrees.
• Begin layering the ingredients. Start by adding about a TBSP of sausage and cheese to each slot.
• Then add about a TBSP (spoonful) of egg until it is just a little under the top of each slot. The egg goes in last to fill in the "blank spaces
• Pop this in the oven at 375 for about 15 minutes.
• Once cooked, there will be no liquid left.
• Scoop it out with a spoon by running a spoon all around the edges and "scoop" it out onto your serving plate.
• Serve warm and enjoy!

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.