Baking with the Bean: Breakfast Omelet Muffins

The Bean is in exams right now and was looking for a little break from studying and suggested a little Baking with the Bean segment! I was happy to oblige especially because I've had these fun muffins on my 'to make' list forever! So, with my sidekick in toe I made some muffins that I am so excited to share with you today!

Start by greasing a muffin tin that holds 12 muffins. I did this with cooking spray but still found that the muffins stuck. I will likely use a cupcake liner when I make these again!*

Then, place 2-3 tater tots at the bottom of each muffin tin. The Bean put 2 tater tots in each muffin. I took the picture above at this angle just so you could see the Bean's shirt! How cute is it!? We picked it up at Target when were in the States recently - it says "Namasté on vacay" & I love it so much!

Bake the tater tots in an oven preheated to 400 degrees Fahrenheit for 10 minutes.

Remove them from the oven and press the tater tots down using the bottom of a glass cup of measuring cup. Put the pressed tater tots back in the oven for another 10 minutes.

While the tater tots are in for their second bake cut up 1/2 cup of ham and 1/2 cup of red bell pepper. Then, in a medium mixing bowl, whisk 7 eggs, 1/4 cup of milk and 1/2 cup of grated cheddar cheese together.

When the tater tots come out of the oven divide the chopped ham and red pepper evenly across the 12 muffin cups.

Then, use a ladle to fill each muffin with the egg mixture.

Reduce the temeperature of the oven to 350 degrees Fahrenheit and bake the omelet muffins for 20 minutes - the egg should be fully cooked when you take the muffins out of the oven. Let the muffins congeal for about 5 minutes in the pan, then use a knife to pull each muffin away from the sides of the muffin tin and transfer the muffins to a cooling rack.

In the future, I will definitely bake my muffins in cupcake liners and I will likely add onion or some chives to the mix! I'll be sure to update this post if I make any changes! 

BREAKFAST OMELET MUFFINS
yield: 12 muffins

ingredients
24-36 tater tots
1/2 cup ham, chopped
1/2 cup red bell pepper, chopped
7 eggs
1/4 cup milk
1/2 cup cheddar cheese

directions
1. Generously grease a muffin tin or prep it with cupcake liners. Place 2-3 tater tots in each muffin cup. Bake the tater tots in an oven preheated to 400 degrees Fahrenheit for 10 minutes.* When the tater tots come out of the oven, press them into the bottom of each muffin cup with a glass cup or measuring cup. Then, put them bake in the oven for another 5 minutes.
2. Slice up the ham and the red bell pepper.
3. In a medium bowl, whisk together the eggs, milk and cheese.
4. When the tater tots finish their second bake, evenly distribute the ham and red peppers among the 12 muffin cups. Then, use a ladle to fill each muffin cup with the egg mixture - each muffin cup should be filled about 3/4 of the way full.
5. Reduce the oven's temperature to 350 degrees Fahrenheit and bake the omelet muffins for 20 minutes - the egg should be fully cooked when you take the muffins out of the oven.
6. Leave the muffins to cool for about 5 minutes before using a knife to remove them from the muffin tin and transferring them to a wire cooling rack.

* If you line your muffin tin with cupcake liners, increase the tater tot's first bake time from 10 minutes to 15 minutes.

Enjoy!