I love a good breakfast casserole. I love to have them for breakfast or for dinner. Today, I’m sharing an easy tater tot breakfast casserole. I love the use of the tater tots in this instead of shredded or cubed hash browns. It gives you pockets of potatoes throughout the dish surrounded by eggs.
Cook and crumble bacon, then sprinkle it over the tater tots. However, you could always swap it out for cooked sausage or ham if you would like. Or you could even use a combination of any of those three.
The egg mixture used in this is pretty basic. It’s a dozen eggs along with shredded cheese, onion powder, garlic powder, salt and pepper. Pour the mixture over the tater tots and bacon. Then the whole thing gets a sprinkling of more cheese on top.
Next, it the tater tot breakfast casserole bakes in the oven. It bakes at 350 degrees for 35-40 minutes until the eggs are set. You don’t want them jiggly. To finish this off, you could always sprinkle a little a green onion on each serving if you’d like. Serve it with some fresh fruit or toast.
- FROZEN TATER TOTS
- COLBY JACK CHEESE
- ONION POWDER
- GARLIC POWDER
- SALT & PEPPER
- ½ or a 32 oz bag frozen tater tots
- ½ lb bacon, cooked and crumbled
- 12 eggs
- 2 cups Colby Jack shredded cheese
- 1 tsp onion powder
- ½ tsp garlic powder
- salt & pepper, to taste
- Preheat oven to 350 degrees.
- Spray a 9 x 13 baking dish with nonstick cooking spray. Lay frozen tater tots in a single layer on the bottom of the baking dish. Sprinkle the crumbled bacon over the tater tots.
- In a bowl, whisk eggs, onion powder, garlic powder, salt and pepper together until smooth.
- Then stir in 1 cup of the shredded cheese into the egg mixture.
- Pour egg mixture over tater tots and bacon. Make sure the egg mixture is spread out all on the bottom.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake uncovered at 350 degrees for about 35-40 minutes. The egg mixture should be fully cooked and no longer jiggly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
This recipe is adapted from The Country Cook.