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Make-Ahead Egg Bites

These hearty egg bites bake up in a muffin tin with tater tots layered in the bottom for a built-in hash brown base. They keep in the fridge for up to four days and reheat in 30 seconds, making them the perfect grab-and-go breakfast for busy mornings. Endlessly adaptable — use whatever meat, veggies, or cheese you have on hand.
Prep Time 15 minutes
Cook Time 20 minutes
Serving Size 12 egg bites

Ingredients

  • 36 frozen tater tots about 3 per muffin cup
  • 1/2 cup cooked sausage crumbled bacon, or diced ham (optional)
  • 1/4 cup diced bell pepper
  • 1/4 cup diced onion
  • 6 large eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Scant 1/2 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese plus extra for topping
  • Cooking spray

Instructions

  • Preheat your oven to 375°F. Spray a standard 12-cup muffin pan really well with cooking spray. Don't skip this step — these egg bites can stick if you don't grease the pan thoroughly.
  • Place about 3 tater tots in the bottom of each muffin cup. They don't need to be perfectly arranged — just nestle them in. This is your hash brown layer, and it's so much easier than grating potatoes.
  • Sprinkle a little cooked sausage (or whatever meat you're using) over the tater tots in each cup. Then add a small sprinkle of diced bell pepper and diced onion to each one. The cups should be filling up nicely at this point — that's exactly what you want.
  • Crack the 6 large eggs into a bowl and give them a quick whisk with a fork. Pour in the half-and-half and whisk again. Add the salt, pepper, and garlic powder, and mix one more time until everything is well combined.
  • Carefully pour the egg mixture into each muffin cup, filling them about two-thirds of the way full. Don't go all the way to the top — the eggs puff up as they bake. A measuring cup or pitcher with a pour spout makes this much easier.
  • Sprinkle a little shredded cheddar cheese over the top of each egg bite. This is what gets nice and toasty brown in the oven.
  • Bake at 375°F for 20 to 25 minutes. Mine were perfect at exactly 20 minutes, but ovens vary, so start checking around the 20-minute mark.
  • Let the egg bites sit in the pan for 3 to 4 minutes after they come out of the oven. Run a knife around the edge of each one to release it, and lift it out gently.

Video

Notes

  • Spray your pan really well — this is the single most important step for getting them out cleanly.
  • Fill cups only two-thirds full. The eggs puff up significantly while baking, and overfilling leads to messy spillover.
  • Use what you have. This is a great recipe for cleaning out the fridge — leftover meats, half a bell pepper, the last little bit of cheese.
  • Make a vegetarian version by skipping the meat entirely and adding extra veggies like spinach or mushrooms.
  • Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat in the microwave for 30 to 40 seconds from the fridge, or thaw overnight first if frozen.