Description
These ham and cheese egg bites with a crispy hashbrown base are a high-protein, gluten-free breakfast perfect for meal prep and busy mornings.
Ingredients
Units
Scale
- Avocado spray (or other cooking spray)
- 32 tater tots (or 4 per muffin tin)
- 1 1/2 cups chopped/cubed ham
- 8 eggs
- 1/2 cup milk
- large pinch of each salt and black pepper
- 1 cup grated sharp cheddar
- 2 tablespoons fresh chives
Instructions
- Preheat your oven to 425 degrees.
- Spray your muffin pan liberally with avocado cooking spray and set aside. Place 4 tater tots in the bottom of each muffin tin. Add in the ham – equal amounts into each muffin tin.
- In a medium bowl, mix together the eggs, milk, salt and pepper. Pour the same amount of the egg mixture into each muffin tin.
- Top with the grated sharp cheddar and sprinkle the chives on top of each muffin.
- Bake for 15 minutes or until the center of each egg bite is fully cooked. Let rest in the muffin tin for 5 minutes. Use a flexible metal spatula to score the sides of each egg bite to remove them from the muffin tin.
Notes
- Don’t overfill the muffin cups — eggs expand slightly as they bake. Fill just below the top for perfect texture and shape.
- To prevent overfilling the muffin cups, I like to use an extra large muffin cup pan (like bakery style large).
- To freeze, make sure they are fully cooled and at room temperature. Place them in a freezer bag or glass container and place in your freezer.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American