Savory Breakfast Muffins

These egg and sausage muffins are perfect for breakfast or for anytime. They are ready in just 30 minutes and also work great to reheat in the microwave for a quick breakfast on-the-go.

36 frozen tater tots, thawed
8 ounces cooked sausage, chopped into small pieces
9 large eggs
1/2 cup milk
Salt and pepper
1 cup shredded cheddar cheese

Preheat the oven to 350F. Grease a standard muffin tin. Place 3 thawed tater tots into each well. Divide the sausage pieces evenly between the wells. You can use frozen sausage patties for this or cook your own.

Beat the eggs with the milk until smooth. Stir in salt and pepper to taste. Pour egg mixture into the wells, dividing evenly. They will be nearly full. Sprinkle the tops with the shredded cheddar cheese. 

Bake for 20-25 minutes. Serve warm. Leftovers last up to 5 days in the fridge. Enjoy!