
Janelle Peregoy shares a versatile Meatless Friday recipe that can be served for breakfast, lunch, or dinner. Print our free recipe card.
Since first discovering these brunch favorites, we have found that they migrate easily out of the morning timeslot. Add your favorite combination of avocado slices, salsa, sour cream, tortillas, and beans and you have an easy and satisfying meatless Friday. As a bonus, these keep well in the fridge for several days if you are looking for a quick breakfast protein on hectic weekday mornings for the kids.
Southwest Egg Muffins
Ingredients:
36 tater tots (frozen)7 eggs
¼ cup milk
4 oz. can diced green chiles (Hatch preferably)
1/3 cup shredded Cheddar cheese
1 tbsp taco seasoning
Directions:
Preheat oven to 400 degrees.
Line a muffin pan with 12 silicone baking cups. Place three tater tots at the bottom of each cup. Bake for 10 minutes.
Remove pan from oven and press the tots down with a glass or measuring cup. This creates a crust base. Return to the oven and bake for another 5 minutes.
Reduce temperature to 350 degrees and remove pan from oven.
Distribute chiles equally among the twelve cups. Alternatively, leave them out of a few for your pickiest eaters.
Whisk together eggs and milk. Add seasoning to mixture. Pour egg mixture into each cup. Make sure the eggs cover the tater tots and chilis. Sprinkle each cup with the cheddar cheese.
Bake for 20-23 minutes more.
Enjoy!
Copyright 2023 Janelle Peregoy
Images: copyright 2023 Janelle Peregoy
About the Author

Janelle Peregoy
Janelle Peregoy, M.Div, is an Associate Director in the Office of Family Life & Spirituality at the Diocese of San Diego. So yes, she has found one of the few positions where it is professionally acceptable to contemplate the spirituality of potty training. A Pope Francis bobble-head sits on her desk for inspiration. See more from Janelle on her blog, Faithfully Irreverent.
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