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Baked Egg Tater Tot Muffins Recipe

You'll love this baked egg tater tot muffins recipe. They're quick and easy—and clean up is a breeze! Recipe courtesy Alice of Hip Foodie Mom.

Servings: 6

Active time: 10 minutes

Total time:


  • 24 frozen tater tots
  • 1/2 c shredded mozzarella cheese
  • 1/2 tomato, diced
  • 3/4 c fresh baby spinach leaves
  • 3 thin slices turkey or ham deli meat, cut into smaller pieces
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • salt to taste
  • pepper to taste
  • fresh chives, finely diced for garnish


  1. Preheat oven to 425°F. Spray or grease 6 cups in a regular sized muffin pan. Place 4 tater tots into each cup and bake about 20 minutes or until crispy.
  2. Remove muffin pan from oven and sprinkle shredded mozzarella cheese over the tater tots. Then add diced tomatoes, spinach leaves, and deli meat pieces evenly into each muffin cup. Gently press down ingredients if needed to make room for the egg.
  3. Crack an egg over each muffin cup; be careful of the egg spilling over. Season with salt and pepper and bake about 20 minutes, or until the eggs have set. Do not over-bake the eggs. Remove from oven and let muffins cool in the pan for 5 minutes. Garnish with chives and serve immediately.

Nutrition Facts

Serving Size (1 muffin)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 190
Calories from Fat 100
Total Fat 11g (17% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 450mg (19% DV)
11g (4% DV)
Dietary Fiber 1g (4% DV)
Sugars 1g
Protein 11g
Vitamin A 8%
Vitamin C 6%
Calcium 10%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.