Why I Love This Recipe

Breakfast meal prep doesn’t get much easier than these Cheesy Hash Brown Egg Bites. The crispy tater tot base bakes into a golden, hash brown-style crust that holds a fluffy egg filling made with blended cottage cheese and cheddar for extra creaminess and protein. Crispy bacon adds the perfect smoky, salty bite, while the melted cheese brings everything together into a breakfast that’s hearty, satisfying, and easy to grab on busy mornings.

Enjoying The Leftovers

These egg bites were made for meal prep. Keep a batch in the fridge for easy breakfasts throughout the week, or freeze extras for an even quicker option. They’re delicious on their own or paired with fresh fruit, avocado, or your favorite hot sauce.

Storing

Store the egg bites in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months. Let frozen egg bites thaw overnight in the refrigerator or reheat straight from frozen.

Reheating

Microwave refrigerated egg bites for 30-45 seconds, or until warmed through. From frozen, microwave in 30-second intervals until hot, or reheat in a 350°F oven or air fryer for a few minutes to help crisp up the hash brown base.

A muffin pan filled with cheesy hash brown egg bites.
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Cheesy Hash Brown Egg Bites

These Cheesy Hash Brown Egg Bites combine a crispy tater tot crust with fluffy eggs, blended cottage cheese, cheddar, and smoky bacon for an easy, high-protein breakfast. Perfect for meal prep, these freezer-friendly egg bites are a delicious grab-and-go option for busy mornings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
US M
Servings 6

Ingredients

  • 8 large eggs
  • 1/2 cup blended cottage cheese
  • 1/2 cup shredded cheddar cheese + more for the cups
  • 1 pack of thinly sliced bacon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • Frozen tater tots
US – M

Instructions

  • Preheat oven to 425°F and grease a nonstick muffin tin really well.
  • While the oven preheats, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, then chop or crumble once cooled. You can also cook in the oven if preferred at 400 degrees for about 12-15 minutes.
  • Add four frozen tater tots to each muffin cup. Bake for 20-25 minutes, until golden and crispy. When they come out, use a spoon to gently mash them down. You want to press them into a base so that it also comes up slightly around the sides, like a little hashbrown nest.
  • Let them cool for a couple of minutes, then add a thin layer of cheese and a layer of bacon in each cup.
  • Lower the oven to 375°F.
  • Add the eggs, blended cottage cheese, shredded cheddar, salt, pepper, and garlic powder to a blender. Blend until smooth.
  • Pour the egg mixture over each muffin cup, filling them about ¾ of the way full.
  • Bake for 18-22 minutes until the egg is set and slightly puffed up
  • Let them cool in the pan for 5-10 minutes before removing. Serve immediately with your favorite hot sauce!
  • Store in an airtight container for up to a week. To reheat, I found it best in the air fryer at 350 for 4-6 minutes until crispy and warm!

Equipment

muffin pan
blender
saute pan

Nutrition Per Serving

Calories: 275kcal | Carbohydrates: 18g | Protein: 13g | Fat: 17g | Fiber: 2g