A tottin, a tater tot muffin hybrid, was created by the grocery store itself (as far as we can tell). Though mixing eggs and tater tots isn’t new (we first tried it out in this Potato Tot Breakfast Casserole), the idea of adding tots to our muffin tin frittatas certainly is. Inspired, we created our own recipe, complete with frittata fixings. Here’s a step-by-step guide to making tottins, with suggestions for a Greek-style version:
- Preheat the oven to 350 F. Coat a 12-cup muffin tin with nonstick cooking spray. Add 3 frozen tater tots to each cup.
- Heat olive oil in a large skillet over medium. Add a few cloves of garlic, chopped, and something from the onion family—we opted for a shallot, but a chopped yellow onion or a scallion would work, too. Cook until fragrant and soft, then add whatever vegetables you have handy—we threw in half a pint of halved cherry tomatoes and a few handfuls of baby spinach. Cook until veggies are golden and tender, or in our case, the greens are wilted. Divide among muffin cups.
- In a large bowl, whisk together 10 large eggs, ½ cup of sour cream, a generous pinch of salt, several grinds of black pepper, and a fresh herb of your choice (we added chopped dill).
- Pour into a large liquid measuring cup, then carefully pour fillings into muffin tins (the egg mixture will sink as it settles in, so top each of them off again with any extra mixture). Top with cheese; if you’re going for Greek tottins, opt for feta. Finish with more black pepper.
- Bake, rotating the muffin tin halfway through, until frittatas are just set in the center and tops are beginning to brown, 23 to 26 minutes. Enjoy warm. If you love the idea of new ways to enjoy potatoes and eggs, don’t miss our sausage, egg, and cheese slow cooker frittata (complete with waffle fries!) and this crispy potato crust quiche with kale and fontina.
