Ever since I was a child, I have always loved quiche. The baked egg mixed with cheese, a variety of fillings and a soft, flaky crust always seems to hit the spot, whether it be for breakfast or a mid-day snack. When I make quiche, I typically make a couple because they never last long in the house.
Years ago, it was nothing for me to whip up a cheesy crust and a few quiches each month. Unfortunately, after becoming a spoonie, I don’t always have the effort needed to get those quiches done. I wanted to be able to make quiches that I could freeze and heat up when needed. Let’s be honest, as a spoonie, some days cooking is just not an option. But a bag of chips and dip just doesn’t make dinner or breakfast…or at least it shouldn’t.
I tried slicing up regular quiches into serving sizes and freezing, but wasn’t happy with how they came out. I tried making mini quiches in a muffin pan, but there was just too much crust and not enough egg. I tried the crustless mini quiches in a muffin pan, but it was missing something.
I saw a recipe on my Facebook feed for tater tot muffins and thought that the idea just might work. So, taking the idea of tater tots, altering my basic quiche recipe a bit (I increased the egg and reduced the milk to give it a stronger consistency to balance out the loss of crust and addition of potato chunks) these little breakfast bites were born.
The bonus is these little guys freeze great and make a perfect breakfast or snack when all you have the energy to operate is the microwave. In addition, the fillings in these bites can be altered to fit your tastes. For example, I used a mix of green and jalapeno peppers in these, but if you want a bit more spice, use only jalapenos. Not a fan of bacon? Use cooked sausage or ham cubes instead. For a bright and tasty alternative, instead of topping the bites with additional tots, slice up cherry tomatoes and add slices to the top.
- 72 Tater Tots
- ½ pound of bacon
- Bell pepper (chopped)
- Yellow onion (chopped)
- Jalapeno pepper (chopped)
- 3 cups of shredded cheese (I used a Mexican blend)
- 15 eggs
- 1⅓ cup of milk
- Salt and Pepper
- Take your tater tots out of the freezer to slightly thaw while you prepare other ingredients
- Preheat oven to 350 degrees and spray 2 muffin pans with non-stick spray
- Using kitchen shears, cut your bacon into small pieces and place into a pan on the stove over high heat to cook and brown.
- Add your chopped onion, green peppers and jalapeno to the bacon pan and cook for an additional 2-3 minutes. Remove mixture from pan and drain on paper towel to reduce grease. Set aside.
- Cut each tater tot in half. Place 3 halves into each muffin cup (You will use half of the tots you cut up. The remaining tots will go on top)
- Add a tablespoon of the bacon mixture into each muffin cup and cover with a small layer of shredded cheese.
- In a mixing bowl, beat together eggs and milk. Add salt and pepper to taste. I use a salt grinder and a pepper and garlic grinder and I did about 50 turns of each.
- Slowly pour egg mixture into each muffin cup until just shy of the top. Add 3 tater tot halves to the top of each cup and again sprinkle a bit of cheese on top.
- Place pans into the oven and cook for 30-35 minutes or until golden brown and a fork inserted comes out clean.
- Allow the bites to cool in the muffin pans for about 15 minutes before removing.