These Sausage Egg and Cheese Breakfast Tots are an amazing brunch recipe that fills tater tots with sausage, cream cheese, and scrambled eggs!
I think the sausage is what makes these little bites so awesome. You cook the sausage, drain the grease, and then add some cream cheese and continue to cook until it is all melted together with the sausage. That makes the sausage extra creamy and delicious. When it comes time to stuff the tater tot cups you add a little bit of egg and then a little sausage cream cheese mixture on top and put them back in the over to bake until the tater tots get crispy. Just a couple of minutes before you take them out of the oven add a sprinkle of cheddar cheese over the top, because really, you can never have too much cheese.
When they come out of the oven give them a minute or two to cool down and then pull them out and pop one in your mouth. It’s everything you love about breakfast, hash browns, sausage, egg, and cheese, all wrapped up in one bite of stuffed tater tot deliciousness! These sausage egg and cheese breakfast tots are an easy brunch recipe filled with everything you love about breakfast! Ingredients
48 Tater Tots , frozen
6 Eggs , large
8 oz Ground sausage
4 oz Cream cheese
4 oz Cheddar cheese , shredded
Preheat oven to 425°F.
Brown sausage in a skillet over medium high heat. Once meat has browned drain the grease then add sausage and cream cheese back to the skillet and cook until fully combined. Set aside.
In a skillet scramble the eggs and set aside.
Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
Fill the tater tots with a small spoonful of eggs (about 1 teaspoon) and then place 1 teaspoon of sausage on top of the eggs.
Place the tater tots back in the oven and cook for another 15 minutes.
Remove the breakfast tots from the oven and sprinkle with a little cheddar cheese then return to the oven for another 2-3 minutes or until cheese has melted.
Remove breakfast tots from the oven and let cool for 5 minutes before removing them from the muffin pan.