I Just Made Copycat Trader Joe’s Tottins (Tater Tot Muffins), and They’re the Best Thing Ever
When Trader Joe’s posted a recipe for tottins, I knew I had to make my own version. The result is an entirely new way to enjoy potatoes and eggs, ready to be served for brunch or as an on-the-go snack.
I’ve been known to stalk Trader Joe’s website, whether to be the first to know about new products or to see if another store is opening near me. But today, it was a recipe that caught my eye—specifically, Leek & Bacon Egg Tottins.
A tottin, I quickly learned, is a tater tot muffin hybrid. It was created, as far as I can tell, by the grocery store itself. 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. I took the concept and ran with it, creating my own recipe complete with my personal frittata fixings. Here’s a step-by-step guide to making tottins, with suggestions for a Greek-style version:
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with nonstick cooking spray. Add 3 frozen tater tots to each cup.
2. Heat olive oil in a large skillet over medium. Add a few cloves of garlic, chopped, and something from the onion family—I opted for shallot, but a chopped yellow onion or a scallion would work here, too. Cook until fragrant and soft, then add whatever veggies you want. I 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 my case, the greens are wilted. Divide among muffin cups.
3. In a large bowl, whisk together 10 large eggs, ½ cup sour cream, a generous pinch of salt, several grinds black pepper, and a fresh herb of your choice (I added chopped dill). Pour into a large liquid measuring cup, then carefully pour over fillings in muffin tins (the egg mixture will sink as it settles in, so top each off them off again with any extra mixture). Top with cheese. If you’re going Greek, opt for feta. Finish with more black pepper.
4. 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.
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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.