Life can get crazy especially when you are a mom wearing so many different hats, trying to do a lot, all while trying to build a business. So I try to do things each week to make my life a little less stressful and a little bit easier and healthy for the family. One thing that I have found to help is meal prepping. I love to have one breakfast made and ready to go for the kids. We cut out cereal during the week. We want them to have a healthy breakfast with some protein. We have found that this works with our kids really well and we know we are doing what can to send them off to school in the right way. I don’t know about you but I get frustrated with school and that they don’t really care what the kids eat. That’s a rant for another day.
Since I started meal prepping at least one breakfast for the week, it has made my mornings so much easier. I now shower before I take the kids to school. Which means when I get home I am able to start working. This routine actually took me a little bit to get adjusted to and now I love it and wonder why I didn’t start this earlier.
So let’s talk about this recipe. BTW if you don’t meal plan or prep, sign up for my newsletter. I have something exciting come out soon.
10 large eggs, I prefer Eggland’s Best for nutrition reasons. But you can use any kind of eggs you want.
1/3 cup milk-I use 2% milk, but any kind should work fine
salt and pepper to taste, this really is to taste. I can only eat eggs with a lot of pepper and I have to be able to taste the salt
Tater tots-I used 1 per each mini omelet, but you can use 2 if you want.
Cooked sausage ( I meal prep sausage all the time, I use half that week and freeze the other half of it for meals like this) Yes you can sub bacon too.
Cheddar cheese. I grate the cheese, it actually melts better.
This is a breakfast that is a hit with everyone in the family. I mean it is loaded with yumminess!! It is a great meal to prep on the weekends and it freezes so well.
That’s All For Today!!
10 large eggs
⅓ cup milk
Salt and pepper to taste
12-24 tater tots
1 cup cooked sausage
1 cup grated cheddar cheese
Preheat the oven to 350.
In a large mixing bowl whisk together 10 eggs, milk, salt and pepper. Set aside.
Spray a muffin pan with baking spray.
In the bottom of the muffin pan add 1-2 tater tots.
Pour egg mixture over the tater tot, about ⅔ full.
Sprinkle sausage on top of the egg mixture.
Sprinkle grated cheese on top.
Bake for 20 minutes at 350.
Mini omelets will stay fresh for 3 days or freeze for 2 months in an airtight container
Ready in 25 minutesMakes 1 dozen
Tips & Recommendations
If you use 2 tater tots, fill the egg mixture to about ⅔ full.
I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.