Ingredients
12
dozen frozen mini Tater Tots™ potatoes (about 6 cups) from 28-oz bag (144 nuggets)
1
cup shredded sharp Cheddar cheese (4 oz)
1/4
cup milk
4
eggs, slightly beaten
1/4
teaspoon salt
1/2
lb bulk breakfast sausage
1/2
cup diced onion
Preparation
Heat oven to 400°F. Place foil baking cup in each of 12 regular-size muffin cups; spray foil baking cups with cooking spray.
Place 6 frozen mini Tater Tots™ in each muffin cup; bake 30 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, gently press potatoes into cups to create a base for the muffins. Evenly sprinkle cheese over potatoes in each muffin cup.
Meanwhile, in small bowl, mix milk, eggs and salt; set aside.
In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until browned. Cool 2 minutes. Spoon evenly over Tater Tots™ in each muffin cup.
Pour egg mixture evenly over sausage mixture.
Top each cup with 6 more Tater Tots™; gently press into mixture. Bake 32 to 34 minutes or until mixture is set and Tater Tots™ are browned. Cool 15 minutes.
