Mini Veggie Quiche in Tot Crusts

Mini Veggie Quiche in Tot Crusts

This easy and delicious mini tot quiches are perfect for brunch or a fun breakfast for kids. As always, gluten and dairy free substitutions are provided.


1 lb bag or frozen tater tots
6 large eggs
1 cup of cooked mixed veggies, diced small
1/2 cup shredded cheddar cheese or dairy free shredded cheddar
A jar of salsa, or a bowl of fresh salsa
Salt and pepper, to taste
Snipped Chives or Cilantro, for garnish


Preheat oven to 400 F. Grease or spray a standard size muffin tin and set aside. Drop 4 or 5 tater tots into each muffin cup and bake for 15-20 minutes.

Using a spoon or something like a shot glass, mash the tots into a crust shape, lining the side and bottom of each muffin cup. Turn the oven temp down to 350 F.

Break the eggs into a mixing bowl and add a splash or milk or dairy free milk. Beat together until blended. Add the veggies and cheese and any other additions you’d like. Carefully pour filling into each tot crust. Return to the oven and bake for 10-15 minutes or until the eggs have set.

Remove the pan from the oven and allow it to cool for a few minutes. Carefully remove each cup from the pan. Top each with a generous spoonful or salsa and sprinkle chives and/or cilantro on the top. Serve and enjoy!

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