Irish Ham & Cheddar Breakfast Bites

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"A fun breakfast for the kids, and easy clean-up for me! Everything is ready at the same time and there are very few dishes after cooking. You can add any herb or seasoning you like to the egg mixture. I've added minced jalapeno before, to give it a little kick. Make sure you use non-stick cooking spray (even if you're using a silicone muffin pan!) or the potatoes might stick to the muffin tin. I've only ever used the silicone muffin pan; if using a regular one, REALLY spray it with non-stick spray or maybe try using a muffin liner. Shredding your own cheese off the block works better than the pre-shredded cheese because it melts easier. I listed Tabasco sauce as an optional ingredient because my son douses his breakfast bites in hot sauce but my daughter doesn't like hot sauce... so I don't add the hot sauce to the eggs, I serve it on the side."

Original is 12 servings


  • Serving Size: 1 (215.5 g)
  • Calories 655.9
  • Total Fat - 31.2 g
  • Saturated Fat - 6 g
  • Cholesterol - 152.9 mg
  • Sodium - 1864.1 mg
  • Total Carbohydrate - 75.1 g
  • Dietary Fiber - 2 g
  • Sugars - 5.6 g
  • Protein - 18.9 g
  • Calcium - 140.8 mg
  • Iron - 5.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Preheat oven to 350°F and spray a silicone muffin tin with nonstick cooking spray.

Step 2

Place 3 frozen tater tots into each muffin cup; sprinkle the tots with Lawry's seasoned salt (or salt & pepper).

Step 3

Bake 20 minutes, until the tots are soft and a little bit crispy. Remove the pan from the oven and use measuring cup (or small drinking glass) to press the tots into the bottom of the muffin cups.

Step 4

Top with about 1 Tablespoon chopped ham and 1 Tablespoon of shredded cheese.

Step 5

In a large pourable liquid measuring cup, combine eggs, green onion, salt, and pepper. Whisk to combine. (If you don't have a large, pourable liquid measuring cup, use a bowl -- the pourable cup just makes the next step easier.) You should get right about two cups of egg mixture.

Step 6

Pour the egg mixture into each muffin cup, filling each about 2/3 full.

Step 7

After the egg has settled around the meat and cheese (takes a minute or so), top off each muffin cup with the remaining egg mixture until all of the cups are full but not overflowing.

Step 8

Bake 20 minutes, or until cooked through (the egg will be firm and not jiggly). Let stand 5 minutes before serving.


  • Silicone Muffin Pan

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