Introduction

These Mini Breakfast Omelets are a fun and portable way to enjoy a classic breakfast. Made with a crispy tater tot base, fluffy eggs, cheese, and your favorite meats and veggies, they’re perfect for busy mornings or entertaining guests.

A close-up view inside an oven shows a black muffin pan holding six baked egg muffins that are puffed up with a smooth, golden-yellow top layer. Visible inside the muffins are small bits of red and green vegetables creating a speckled texture beneath the shiny egg surface. The muffins are evenly spaced in each cup, rising slightly above the pan edges. The oven’s shiny metal rack and dark interior provide a frame around the warm glowing muffins. The background beneath the pan is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 tater tots (for a standard muffin pan)
10 large eggs
1/4 cup milk
Shredded cheese, to taste
Seasoning, to taste
Meat and veggies of choice (e.g., breakfast sausage and diced bell pepper)

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit and generously grease a standard size muffin pan.
Step 2: Microwave the tater tots for a few minutes until soft enough to smash, then place 3 tots in each muffin cup.
Step 3: Smash the tots with the bottom of a small cup to form a base, then bake in the oven for 10 minutes.
Step 4: Remove the muffin pan from the oven and reduce the temperature to 350 degrees Fahrenheit.
Step 5: Evenly distribute your cooked meat and veggies into each muffin cup. For example, dice pre-cooked sausage and bell peppers.
Step 6: In a bowl, scramble together the eggs, milk, and seasoning, then pour the mixture into each cup, filling about 90% full.
Step 7: Sprinkle shredded cheese on top of each omelet and bake for 20 minutes, or until the eggs are fully cooked.

Tips & Variations

Try using different cheeses like cheddar, mozzarella, or pepper jack for varied flavors.
Add fresh herbs such as chives or parsley for a fresh taste.
Swap the sausage for bacon, ham, or keep it vegetarian by adding mushrooms and spinach.
Make sure not to overfill the cups, as the eggs will expand while baking.

Storage

Store leftover mini omelets in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 30–60 seconds until heated through. These also freeze well; thaw overnight in the fridge before reheating.

How to Serve

A dark gray metal muffin tray holds twelve cups filled with a bright yellow egg mixture, speckled with small pieces of red and green vegetables. Each cup is topped with shredded orange-yellow cheese. The tray is placed on a white marbled surface. The egg mixture looks smooth and slightly glossy, while the cheese is finely shredded and spread evenly on top of each cup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare and bake them ahead, then store in the fridge. Reheat in the microwave before serving for a quick breakfast.

What can I use instead of tater tots?

If you prefer, you can use hash browns or diced cooked potatoes as the base, but tater tots give a nice crispy texture and shape perfect for muffin pans.

Mini Breakfast Omelets Recipe

Print Recipe

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4.5 from 692 reviews

These Mini Breakfast Omelets are a fun and convenient breakfast option made by baking eggs, cheese, meat, veggies, and smashed tater tots in a muffin pan. They combine crispy tater tot bases with savory omelet fillings, making them perfect for meal prep or busy mornings.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 mini omelets 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Base

36 tater tots

Egg Mixture

10 large eggs
1/4 cup milk
Seasoning to taste (e.g., salt, pepper)

Fillings

Meat of choice (e.g., 6 frozen breakfast sausage links, microwaved and diced)
Veggies of choice (e.g., diced bell pepper)
Shredded cheese (quantity to sprinkle on top)

Instructions

Prepare Oven and Muffin Pan: Preheat the oven to 400°F (204°C) and generously grease a standard size muffin pan to prevent sticking.
Soften and Arrange Tater Tots: Microwave the tater tots for a few minutes until soft enough to smash. Place 3 tater tots in each muffin cup.
Smash Tater Tots and Bake: Use the bottom of a small cup to smash the tater tots flat in each muffin cup, then bake in the oven for 10 minutes to create a crispy base.
Reduce Oven Temperature: Remove the muffin pan from the oven and lower the oven temperature to 350°F (177°C).
Add Meat and Vegetables: Evenly distribute your cooked and diced meat (such as precooked breakfast sausages) and diced veggies (like bell peppers) into each muffin cup on top of the tater tot base.
Prepare Egg Mixture: In a bowl, scramble together the 10 eggs, 1/4 cup milk, and seasoning to taste. Pour the egg mixture evenly into each muffin cup, filling about 90% full to allow for expansion during baking.
Add Cheese and Bake Omelets: Sprinkle shredded cheese over the top of each filled muffin cup and bake at 350°F for 20 minutes, or until the eggs are fully cooked through.

Notes

Do not overfill the muffin cups with egg mixture to prevent spilling as eggs expand during baking.
Pre-cook any raw meats before adding them to the muffin cups for safety and even cooking.
You can customize with your favorite vegetables, cheeses, and meats for variety.
These mini omelets can be stored in the refrigerator and reheated for quick breakfasts.

Keywords: mini omelets, breakfast, tater tots, baked omelets, breakfast muffins, easy breakfast