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This easy, oven-baked Tater Tot Breakfast Casserole brings cheesy, savory comfort to your brunch table.
If you’ve ever wondered how to combine crispy hash browns, fluffy eggs and gooey cheese into one hearty dish, this Homemade Tater Tot Breakfast Casserole is your answer. I first whipped this up on a chilly Sunday morning when our local farmers’ market was bursting with fresh eggs and bacon. It’s a cozy, comforting brunch star that hits every note: a crunchy exterior, silky egg layer and melty cheese in each bite. Beyond its crowd-pleasing flavor, it’s flexible—swap sausage for bacon, add peppers or sneak in some greens. Nutritionally, you’re getting a protein boost from eggs and bacon, plus a hit of calcium from cheddar. With simple ingredients you likely have on hand, it’s an easy recipe to share at potlucks, holiday mornings or casual weekend gatherings.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for last-minute brunch plans
- Crowd-favorite comfort food that doubles as a hearty breakfast or dinner
- Uses frozen Tater Tots for a no-fuss, crispy hash brown base
- Cheesy, savory layers satisfy both kids and adults alike
- Oven-baked to golden perfection—no flipping or standing over a hot skillet
- Easily customizable: swap bacon for sausage or add veggies for color
- Make-ahead friendly—assemble the night before and pop in the morning
- Great for feeding a crowd—scale up or down without losing flavor
- Hands-on prep takes less than 20 minutes
- Perfect vehicle for leftover veggies or that extra bag of shredded cheese
Ingredients
• 1 (32-ounce) bag frozen Tater Tots (look for russet-cut for extra crisp)
• 8 large eggs (pasture-raised or local farm fresh if you can)
• 1½ cups whole milk (or half-and-half for creamier texture)
• 2 cups shredded sharp cheddar cheese, divided (use a good-quality aged cheddar)
• 8 slices bacon, cooked and chopped (substitute crumbled sausage or turkey bacon)
• ½ cup diced bell pepper (mix red and green for color)
• ¼ cup chopped green onions (white and green parts)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Nonstick cooking spray or butter for greasing the pan
Tips: Use cold eggs straight from the fridge for fluffier baking. If you prefer a tangier bite, swap half the cheddar for pepper jack.
Directions
- Preheat & prep: Heat your oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray or a thin butter coating—this helps the casserole slide out cleanly.
- Layer the tots: Arrange the frozen Tater Tots in a single, even layer across the pan; no need to thaw. This hash brown foundation will crisp beautifully under the oven’s heat.
- Whisk the filling: In a large bowl, beat eggs, milk, garlic powder, onion powder, paprika, salt and pepper until smooth. You’ll notice a lovely creamy yellow hue—that’s your protein-rich heart of the dish.
- Add mix-ins: Stir in chopped bacon, bell pepper and half of the cheddar. This combo packs savory, smoky and fresh flavors into every bite.
- Pour & top: Gently pour the egg mixture over the Tater Tots, using a spatula to nudge it into any gaps. Sprinkle the remaining cheddar on top for that golden, bubbly finish.
- Bake: Slide the casserole onto the middle rack. Bake for 35–40 minutes until the egg is set and the cheese is melted and lightly browned. A toothpick inserted at center should come out mostly clean.
- Rest & slice: Let it cool for 5–10 minutes—this resting step keeps the layers intact and makes serving easier.
- Garnish & serve: Scatter green onions over the top and cut into 8–10 squares. Serve warm, with hot sauce or salsa on the side for a zing.
Servings & Timing
Makes 8–10 generous servings.
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Rest Time: 5–10 minutes
Total Time: About 1 hour
Variations
• Veggie-packed: Add 1 cup chopped spinach or kale into the egg mix for a green boost.
• Spicy twist: Stir in 1–2 finely chopped jalapeños and swap cheddar for pepper jack.
• Meat-lover’s upgrade: Mix in crumbled breakfast sausage along with the bacon.
• Gluten-free option: Use certified gluten-free Tater Tots and seasonings.
• Low-carb version: Replace Tater Tots with thinly sliced zucchini rounds for a lighter spin.
Storage & Reheating
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individual slices tightly in foil, then freeze for up to 2 months.
Reheat: Microwave on medium for 1–2 minutes, or warm in a 350°F oven for 10–12 minutes until heated through. Let frozen slices thaw in the fridge overnight for best results.
Make-ahead: Assemble the casserole, cover with foil, and chill in the fridge up to 12 hours before baking.
Notes
• Testing tip: I discovered that a 5-minute rest on the counter helps the egg set without turning rubbery.
• Flavor boost: A dash of Worcestershire sauce in the egg mix adds unexpected depth.
• Crunch factor: For extra crisp tops, switch the oven to broil for the last 1–2 minutes—watch it closely!
• Pan swap: If using a cast-iron skillet, reduce baking time by about 5 minutes.
FAQs
Q: Can I use sweet potato tots instead of regular?
A: Absolutely—sweet potato adds natural sweetness and more fiber, though they may brown faster.
Q: Why didn’t my eggs set?
A: If the dish wobbles, bake for an extra 5–7 minutes and ensure your oven hits a solid 375°F.
Q: Is this recipe freezer-friendly?
A: Yes—wrap portions well, and they’ll keep in the freezer for up to two months.
Q: Can I make this vegetarian?
A: Skip the bacon and stir in sautéed mushrooms or spinach for a meatless version.
Q: How do I reheat without drying it out?
A: Cover with foil and warm in a 325°F oven—this traps moisture.
Q: What sides go well with this casserole?
A: A simple green salad or fresh fruit platter balances the richness nicely.
Conclusion
This Tater Tot Breakfast Casserole blends easy prep, homemade comfort and savory, cheesy bites into one satisfying dish. Whether you’re planning a laid-back brunch or feeding a hungry crowd, it’s the perfect oven-baked recipe to brighten your table. Give it a try, leave a comment on your favorite variation, and don’t forget to explore my Homemade Hash Brown recipe for more inspired breakfast ideas!
Tater Tot Breakfast Casserole
Ingredients
- 1 32-ounce bag frozen Tater Tots russet-cut for extra crisp
- 8 large eggs pasture-raised or local farm fresh
- 1½ cups whole milk or half-and-half for creamier texture
- 2 cups shredded sharp cheddar cheese good-quality aged cheddar
- 8 slices bacon cooked and chopped
- ½ cup diced bell pepper mix red and green for color
- ¼ cup chopped green onions white and green parts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Nonstick cooking spray or butter for greasing the pan
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- Arrange Tater Tots in a single layer in the dish.
- Beat eggs, milk, seasonings until smooth.
- Stir in bacon, bell pepper, and half of the cheddar.
- Pour egg mixture over Tater Tots and top with remaining cheddar.
- Bake for 35-40 minutes until set.
- Let cool for 5-10 minutes. Slice and serve.
