Southwestern Egg Muffins

Since first discovering these brunch favorites, we have found that they migrate easily out of the morning timeslot. Add your favorite combination of avocado slices, salsa, sour cream, tortillas and beans and you have an easy and satisfying meatless Friday. As a bonus, they keep well in the fridge for several days if you are looking for a quick breakfast protein on hectic weekday mornings for the kids.


  • 36 tater tots (frozen)
  • 7 eggs
  • ¼ cup milk
  • 4 oz. can of diced green chilis (Hatch preferably)
  • 1/3 cup shredded cheddar cheese
  • 1 tbsp taco seasoning


  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with 12 silicone baking cups.
  3. Place three tater tots at the bottom of each cup. Bake for 10 minutes.
  4. Remove pan from oven and press the tots down with a glass or measuring cup. This creates a crust base.
  5. Return to the oven and bake for another 5 minutes.
  6. Reduce temperature to 350 degrees and remove pan from oven.
  7. Distribute chilies equally among the twelve cups. Alternatively, leave them out of a few for your pickiest eaters.
  8. Whisk together eggs and milk. Add seasoning to mixture.
  9. Pour egg mixture into each cup. Make sure the eggs cover the tater tots and chilis.
  10. Sprinkle each cup with the cheddar cheese.
  11. Bake for 20-23 minutes more.


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