I love eggs for breakfast. Whoever came up with the idea of baking eggs in a muffin pan was genius! Hope you like my version of eggs baked in a muffin pan.
I used bell peppers, tomatoes, cheese, with mini hash browns on the bottom but the sky is the limit with this one. You can scramble the egg, use only egg whites, or crack a whole egg straight into the pan. Make sure to saute the veggies before adding them. Have fun!
I made a 3 person portion. Double or triple the recipe as needed.
Preheat oven to 400 degrees. Spray muffin pan generously with cooking spray.
Defrost 18 tater tots in the microwave for 30 seconds. Once defrosted, place 3 in each muffin well.
Put muffin pan into oven and bake for 10 minutes or until tater tots start sizzling.
In a frying pan, spray cooking spray and saute diced veggies. About 2 minutes or until desired tenderness.
Spoon veggies into each muffin well.
Sprinkle cheese into each muffin well.
Make a little pocket for the egg to go into and crack one egg into each muffin pan.
Sprinkle salt, pepper, and chives to taste.
Bake in oven for 10-13 minutes. Remove the eggs at ~10 minutes if you like a runny yolk.
Use a knife to cut around the well to remove the egg. Be gentle when you remove the egg muffin.
Serve with a side of avocado, toast, or fruits.