Tater Tot Muffins are the perfect change-up to your potato routine. Try these delicious potato muffins flavored with bacon, sour cream, Cheddar cheese, and chives. They are simple to put together, and each one is a convenient single serving side dish.
If you are feeling lazy, make it a casserole by baking in a 9- by -13-inch baking pan. You’ll miss the crunchiness of the individual muffins, but still tasty.
Leftovers are doubtful, but try scrambling them into eggs for a hearty breakfast.
Did I mention kids love these? And, adults will probably get fond memories of their youth while scarfing these down.
Tater Tot Muffins Recipe
1 package (28 ounces) frozen mini tater tots, thawed (flavored or unflavored)
1/2 cup minced onion
1 can cream of celery soup (undiluted)
2 cups fine-shredded sharp Cheddar cheese, divided use
1/4 cup sour cream
2 Tablespoons butter, melted and cooled to room temperature
6 slices bacon (See Notes)
1/8 cup chopped chives
Preheat oven to 400 F. Spray standard-sized muffin tins with vegetable oil.
Cook the bacon until crispy. Drain on paper towels and let cool, then break into bits. (See notes.)
Break each tater tot in half. Combine tater tots, diced onions, undiluted cream of celery soup, 1 cup of the Cheddar cheese, sour cream, butter, bacon bits, and chives.
Divide and compress potato mixture into prepared muffin pans, pressing firmly. Place pans on a rimmed cookie sheet to catch any bubbling over while baking. Top with remaining Cheddar cheese. Bake for 30 to 40 minutes, until nicely browned. Let rest for 5 minutes before serving.
Yield: 12 servings
• Soy or turkey bacon may be substituted, or use packaged real bacon bits to save time.
• My tip for getting crispy, not greasy, bacon bits is to cook up the bacon until lightly browned. Let cool. Then wrap in paper towels and microwave for 30 to 40 seconds. Blot with paper towel, let cool, and break into bits.
Tater Tot Muffins Recipe Photo ©2020 Peggy Filippone