Crispy Tater Tot Crust Egg Bites

Ingredients

• 24 Frozen tater tots (Use approximately 2 tots per muffin cup; thaw slightly if needed so they can be pressed into the tins.)
• Cooking spray or oil (For greasing the muffin tin generously; amount depends on the pan and spray used.)
• 10 Large eggs (Whisked.)
• 0.5 cup Crème fraîche (Sour cream can be used as a substitute.)
• 4 oz Bacon (Cooked and crumbled; used for the loaded-baked-potato variation and garnish.)
• 1 cup Shredded cheddar cheese (For the loaded-baked-potato variation.)
• 2 tbsp Fresh chives (Minced, plus extra for serving.)
• 3 oz Prosciutto (Optional filling variation, torn or chopped.)
• 3 oz Brie cheese (Optional filling variation, cut into small pieces.)
• 1 cup Refried beans (Optional filling for a huevos-rancheros-style variation; the creator noted that refried beans would be preferable, though other beans can be used.)
• Salt (To taste; use sparingly because bacon, prosciutto, and cheese are salty.)
• Black pepper (To taste.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Generously grease a 12-cup muffin tin, including the sides of each cup, so the finished egg bites can release easily.

2. 2

   Place approximately two tater tots in each muffin cup. Bake until the tots are lightly browned and softened enough to press, about 10–15 minutes.

3. 3

   While the tots are hot, use the bottom of a small glass, a spoon, or your fingers to smash them into the bottom and up the sides of each cup, forming a thin crust. Press firmly so there are no large gaps.

4. 4

   Return the muffin tin to the oven and bake the smashed tater-tot crusts again until very crisp and deep golden, about 10–15 minutes. The crusts should feel firm enough to hold the egg filling.

5. 5

   Whisk the eggs and crème fraîche together in a bowl until smooth and evenly combined. Season with salt and black pepper, keeping the salt light if using cured meats or cheese.

6. 6

   Add the desired fillings to the crisp crusts. For loaded-baked-potato egg bites, divide bacon, cheddar, and minced chives among the cups. Alternatively, add prosciutto and Brie, or spoon in refried beans for a huevos-rancheros-style variation.

7. 7

   Pour the egg mixture into each crust, filling only up to the top of the tater-tot crust. Do not overfill, since the eggs will puff as they bake.

8. 8

   Bake until the egg centers are just set and no longer liquid, about 10–15 minutes. Avoid overbaking; the centers should be firm but still tender.

9. 9

   Leave the egg bites in the muffin tin for about 5 minutes to relax and finish setting. Run a thin knife or small offset spatula around the edges if needed, then lift them out carefully.

10. 10

    Plate the egg bites and finish with extra minced chives and bacon, if using. Serve warm.

Notes

The transcript presents this as a flexible template rather than a precisely measured recipe. Crème fraîche may be replaced with sour cream. Fillings can be mixed and matched according to what is available. Greasing the muffin tin well and allowing the bites to rest for about five minutes are important for easy release.

Nutrition per serving

• breakfast
• brunch
• egg bites
• baked
• customizable
• American
• make-ahead-friendly