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I'll post this two ways... One using Large Muffin Pan and another using Brownie Pan. Recipe is the same but cook times are different and using the Brownie Pan makes it easier to make in large batch to freeze and reheat later! (See end for variations!)
***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.
***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***
Ingredients
Oil for cooking & greasing pan
6 oz bacon, cut into small pieces
1 small onion, diced
frozen tator tots (about half a bag)
4 oz baby spinach, chopped
2 oz sundried tomatoes, chopped
4 oz white cheddar cheese (or use your favorite)
Dozen large eggs
1/2 cup half & half
salt & pepper to taste
optional: Texas Pete Hot Sauce
Directions
Prepare a Large Muffin Pan or Brownie Pan by lightly greasing the wells. Preheat oven to 375F for Large Muffin Pan or 350F for Brownie Pan.
In the 12" Brilliance Weeknight Skillet add a small amount of oil and heat to medium.
Add bacon pieces to pan and cook to just under your preference. Remove from skillet and set aside to drain grease. Add diced onion to hot bacon grease and add a little salt & pepper to taste. Saute 1-2 minutes until translucent and add baby spinach until wilted, remove from heat. (I add the onions to the bacon to drain grease)
In the Classic Batter bowl, whisk the dozen eggs and half & half. Once blended add all ingredients except tator tots. Set aside.
Take your prepared pan and add tator tots. (For Large Muffin pan i use 6-7 per well, for Brownie Pan 3-4 per well) Then pour egg mixture over tator tots not quite filling each well.
Place pan in preheated oven and bake. Large Muffin Pan around 28-30 minutes and the Brownie Pan 15-18 mins.
Remove from oven and let cool. Top when Texas Pete if desired.
If you are freezing, let them cool completely before freezing.
Variations
Jalapeno Popper Breakfast Muffins
Ingredients
Oil for cooking & greasing pan
6 oz bacon, cut into small pieces
1 small onion, diced
1-2 Jalapenos, seeded and chopped
4 oz Sharp cheddar cheese (or use your favorite)
Dozen large eggs
1/2 cup half & half
salt & pepper to taste
You'll want to saute the jalapenos before adding to egg mix.
Sausage Breakfast Muffin
Replace Bacon with your favorite sausage
Ham Breakfast Muffin
Replace Bacon with chopped Ham
Ham & Cheddar Muffin
Oil for cooking & greasing pan
6 oz Ham, cut into small pieces
1 small onion, diced
4 oz Sharp cheddar cheese (or use your favorite)
Dozen large eggs
1/2 cup half & half
salt & pepper to taste
Broccoli & Cheddar Muffin
Oil for cooking & greasing pan
1 small onion, diced
8oz fresh broccoli, finely chopped
4 oz Sharp cheddar cheese (or use your favorite)
Dozen large eggs
1/2 cup half & half
salt & pepper to taste
Mushroom, Pepper & Spinach Muffin
Oil for cooking & greasing pan
6 oz mushrooms
1 small onion, diced
4 oz Roasted Red Peppers, diced
4 oz baby spinach, chopped
4 oz white cheddar cheese (or use your favorite)
Dozen large eggs
1/2 cup half & half
salt & pepper to taste
Tomato, Parmesan, Spinach
Oil for cooking & greasing pan
6 oz Cherry tomatos, halved
1 small onion, diced
4 oz baby spinach, chopped
4 oz Parmesan cheese, grated (or use your favorite)
Dozen large eggs
1/2 cup half & half
salt & pepper to taste
Bacon Apple Cheddar Muffin
Oil for cooking & greasing pan
6 oz bacon, cut into small pieces
1 Granny Smith Apple, diced
4 oz Sharp cheddar cheese (or use your favorite)
Dozen large eggs
1/2 cup half & half
Cinnamon & Sugar to taste
optional: Texas Pete Hot Sauce
Sundried Tomato & Spinach Muffin
Oil for cooking & greasing pan
1 small onion, diced
6 oz baby spinach, chopped
4 oz sundried tomatoes, chopped
4 oz white cheddar cheese (or use your favorite)
Dozen large eggs
1/2 cup half & half
salt & pepper to taste
