Sausage Breakfast Tartlets
After several attempts of this recipe I finally have a version worthy of sharing! I wanted to make little tarts in muffin tins with a sausage and egg cheese filling in a hash browns crust. I tried hash browns several different ways and was just never happy with the results. Then Derek suggested I try tater tots and that made all the difference!
Let’s get to it!
The first order of business is to cook off the sausage. Follow the instructions on the package to cook in the oven.
While the sausage is cooking, heat the olive oil in a small pan over medium heat. Add the diced onion with a pinch of salt and cook about 10 minutes, or until the onions starts to turn translucent.
Set them aside on a plate to cool. Once the sausage is done let it sit until it’s cool enough to handle. Cut it into small chunks (probably each link into 8-10 pieces).
Set that aside. You can put it on the same plate as the cooked onion if you, since it will all be added to the egg at the same time.
Preheat your oven and get out a muffin tin. Coat it liberally with cooking spray. Now plop 9 or 10 tots in each cup.
Press the tots together and up the sides of the cups, forming a “crust”. The tater tots ended up being the way to go for the potato crust because they hold together better than hash browns.
In a medium bowl whisk together the egg, salt, and sour cream until it’s combined and there are no clumps.
Now fold in the sausage bits and cooked onion. Ladle the egg mixture into the muffin tin, making sure to scoop from the bottom or you won’t get any sausage.
Sprinkle the shredded cheese on top and put it in the oven.
Bake for 15 minutes or until the egg is set and the cheese is melted.
Let it cool ten minutes. Finally run knife around the edges of each cup and pop out the tartlets.
These tartlets make the perfect breakfast! They hold their shape and the tots get a little crispy on the outer edges and are mostly fluffy on the inside. Some of the egg seeps into the tots making it all really tasty. The sausage and onion add a savory note and some texture. I might try them next time with Swiss cheese.
These keep in the fridge up to 5 days, they reheat well in the microwave. I made a batch on the weekend and have been bringing a few every morning to work for breakfast. They are filling and easy to eat at my desk!
- 6 ounces breakfast sausage links
- 1/4 onion, diced
- 1 teaspoon olive oil
- 18 ounces tater tots, thawed
- 6 eggs
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/2 cup shredded sharp cheddar cheese
- Cook sausage following the package instructions.
- Heat olive oil in a small pan over medium heat. Add onion with a pinch of salt. Cook 10 minutes or until translucent. Set aside to cool.
- Set sausage aside until it’s cool enough to handle. Cut sausage into small chunks (probably each link into 8-10 pieces). Set aside.
- Preheat your oven to 400 degrees and get out a muffin tin. Coat liberally with cooking spray. Plop 9 or 10 tots in each cup. Press tots together and up the sides to form a “crust”.
- Whisk egg, salt, and sour cream until combined and there are no clumps.
- Fold in the sausage and onion. Ladle egg mixture into muffin tin, making sure to scoop from the bottom to get some of the sausage bits.
- Sprinkle cheese on top and put in the oven.
- Bake for 15 minutes or until egg is set and cheese is melted.
- Cool 10 minutes. Run a knife around the edges of each cup and pop out the tartlets.