Introduction

These Mini Breakfast Omelets are a fun and convenient way to enjoy all your favorite omelet ingredients in a bite-sized form. Perfect for busy mornings or brunch gatherings, they combine fluffy eggs, cheese, and your choice of meats and veggies inside crispy tater tot cups.

The image shows six egg muffins baking inside a black metal muffin tray placed on oven racks. Each muffin is puffy and golden yellow on top with small pieces of red and green vegetables visible within. The muffins have a smooth, slightly shiny texture and a rounded dome shape that rises above the edge of each muffin cup. The oven interior has a dark, textured surface with a circular patterned fan at the back. The focus is on the closest muffin in the front right with the other muffins blurred in the background. 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 (such as breakfast sausage and diced bell pepper)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spray a standard muffin pan lightly with cooking spray for easy removal.
Step 2: Place one tater tot in each muffin cup, pressing down slightly to form a base and sides for the omelet cup.
Step 3: Bake the tater tots for about 15 minutes or until they start to crisp and hold their shape.
Step 4: In a bowl, whisk together the eggs, milk, shredded cheese, seasoning, and your chosen cooked meat and veggies until well combined.
Step 5: Remove the muffin pan from the oven and carefully pour the egg mixture into each tater tot cup, filling almost to the top.
Step 6: Return the pan to the oven and bake for an additional 15-20 minutes, or until the eggs are set and cooked through.
Step 7: Let the mini omelets cool slightly before carefully removing them from the pan. Serve warm and enjoy.

Tips & Variations

Use cooked vegetables and meats to ensure everything is fully cooked when the omelets finish baking.
Try different cheeses like cheddar, mozzarella, or pepper jack for varied flavor.
For a vegetarian version, omit meat and add mushrooms, spinach, or tomatoes.
Season with herbs like chives or parsley for a fresh touch.

Storage

Store leftover mini breakfast omelets in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a microwave for about 30-45 seconds or in a preheated oven at 350°F (175°C) until heated through.

How to Serve

Six golden egg muffins rise in a black metal muffin tray inside an oven. Each muffin dome is bright yellow with hints of melted cheese on top, showing small red and green vegetable pieces embedded inside. The muffins have smooth, slightly shiny surfaces with soft, rounded tops that poke gently above the tray’s edges. The oven’s warm light highlights the texture, with dark metal racks and the oven's shiny interior forming the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mini omelets in advance?

Yes, you can assemble them a day ahead and refrigerate before baking. Just add a few extra minutes to the baking time since the ingredients will be cold.

Can I freeze the mini breakfast omelets?

Absolutely. Freeze fully cooked and cooled omelets in a single layer, then transfer to a freezer bag. Reheat from frozen in the microwave or oven until warmed through.

Mini Breakfast Omelets Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

These Mini Breakfast Omelets are a fun and delicious way to enjoy a classic breakfast in a convenient, bite-sized form. Crispy tater tots form the base, filled with a flavorful mix of eggs, cheese, sausage, and bell peppers, baked to perfection in a muffin pan. Perfect for meal prep or a crowd-pleasing brunch.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 mini breakfast omelets 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Tater Tot Base

36 tater tots (for a standard muffin pan)

Omelet Filling

10 large eggs
1/4 cup milk
1 cup shredded cheese (cheddar or your choice)
Seasoning to taste (salt, pepper, garlic powder)
1/2 cup cooked breakfast sausage, crumbled
1/2 cup diced bell pepper

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the omelet cups.
Prepare Muffin Pan: Lightly grease a standard 12-cup muffin pan to prevent sticking. Arrange 3 tater tots in the bottom of each muffin cup, pressing them slightly to form a base and a small wall around the edges.
Mix Omelet Batter: In a bowl, whisk together the eggs, milk, shredded cheese, seasoning, cooked sausage, and diced bell peppers until well combined.
Fill Muffin Cups: Carefully pour the egg mixture evenly over the tater tot bases in the muffin pan, filling each cup almost to the top.
Bake Omelets: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
Cool and Serve: Remove the pan from the oven and allow the mini omelets to cool for a few minutes before gently removing them from the muffin cups. Serve warm.

Notes

Feel free to customize the fillings with your favorite meats and vegetables such as ham, bacon, mushrooms, or spinach.
For a vegetarian option, omit the meat and add extra veggies or cheese.
Make sure the tater tot base is pressed firmly to hold the egg mixture and prevent leaks.
These mini omelets can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Use non-stick spray or lightly oil the muffin pan well to ensure easy removal.

Keywords: mini breakfast omelets, tater tot breakfast cups, baked omelets, easy breakfast recipe, breakfast sausage omelet