Preheat oven to 400°F. Spray a 12-cup standard muffin tin thoroughly with non-stick cooking spray, making sure to coat the sides of each cup well.

Place thawed tater tots in a microwave-safe bowl and heat for 45-60 seconds until soft but not fully cooked. Place three tots in each muffin cup. Using the bottom of a small glass or measuring cup, press down firmly to smash the tots, creating a crust that covers the bottom and slightly up the sides.

Bake tot crusts for 10 minutes until edges start to turn golden brown. Remove from oven and reduce temperature to 350°F.

While crusts bake, prepare your fillings: cook and crumble any raw meat, dice vegetables into small pieces, and grate cheese if necessary. Set aside.

In a large bowl, crack 10 eggs and add 1/4 cup milk. Season generously with salt and pepper. Whisk vigorously until eggs are well beaten and slightly frothy, about 30 seconds.

Once crusts are pre-baked, distribute your chosen fillings evenly among the cups, placing them directly on top of the tot crusts. Fill each cup about 1/4 of the way with toppings.

Using a 1/4 cup measuring cup or small ladle, carefully pour the egg mixture into each cup, filling to about 90% full. The eggs will puff up while baking.

Sprinkle a generous amount of shredded cheese on top of each cup.

Bake at 350°F for 20-22 minutes, or until the eggs are completely set and no longer jiggly in the center. The cheese should be melted and lightly browned.

Let cool in the pan for 5 minutes. Run a knife around the edges of each cup and carefully remove the omelets.