So anyway, they looked delicious first of all. Second of all, we LOVE breakfast at our house and we LOVE sleep. These two things do not mix on school days! We have such a hard time finding breakfasts that we really like that are fast AND delicious.
At least for my son and I, he is somewhat of an aspiring chef and doesn't like things reheated. I mean who can blame him, it's not my first choice either but...a mom's got to do what a mom's got to do, right?!?!
On to the food, I tried these the first time using regular shredded hashbrowns (because it's what I had) and thinking that if I cooked them for a bit they would brown up. No Dice! Tots are the way to go!! I also used a jumbo size muffin tin. It was nice because it worked out to one egg per cup. There is truly no need for a recipe here.
Spray your tin with cooking spray or grease the cups with a little butter. Throw in some tots (four per cup worked great for the jumbos) and squish them down (you can use a small glass or the back of a spoon or even your fingers!). I like to spray a little bit of cooking spray on top too, then toss those in the oven @ 350. While the tots are crisping, mix together 6 eggs (one egg per cup) and some milk (around an 1/8th-1/4 cup, whatever your preference). Add a little salt and pepper and gather the rest of your ingredients. My kids like just bacon or sausage crumbled and some grated cheese. But they would be great with diced onions, peppers, some ham, leftover steak, mushrooms, spinach, whatever floats your boat! So pull those tots out and add your toppings. Pour your egg mixture over the top and pop those puppies back in the oven for about 20 minutes. You know until they are cooked and not runny in the middle. Now eat them! Or let them cool and pop them in the fridge for the rest of the week. They reheat well in the microwave in about 40-45 seconds.






