Bacon Egg Tater Tot Bake

There is something magical about warming up a chilly morning with a bubbling dish of bacon egg and tater tot casserole. Crispy potatoes creamy eggs smoky bacon and gooey cheese all bake together into a single pan of breakfast joy. This is always the first dish to empty at family brunch and leftovers never last long in my house.

When I first made this for a holiday breakfast everyone had seconds and even the picky eaters asked for the recipe. Now it is the most requested dish for sleepovers and lazy Sunday mornings.

Ingredients

• Frozen tater tots: The base of the casserole Choose extra crispy or seasoned varieties for more flavor
• Bacon: Use thick-cut bacon for a substantial bite Cook until just crispy so it stays tender in the casserole
• Large eggs: The creamy protein that holds it all together Use fresh eggs for best texture
• Whole milk: Creates a rich custard with the eggs You can swap with half and half for extra decadence
• Salt and black pepper: Season to taste and be generous as potatoes soak up flavor
• Dry mustard (optional): Adds a gentle tang and depth Choose a fresh, aromatic powder for best results
• Shredded cheddar cheese: Sharp cheese gives classic melted flavor Hand shred the cheese so it melts evenly
• Monterey Jack or pepper jack cheese: Gives extra creaminess and optional heat Choose a block to shred fresh for superior texture
• Green onions (optional): Sprinkle over the top for freshness and color Look for firm and bright green stalks
• Butter or nonstick spray: Essential for greasing the baking dish so nothing sticks

Step-by-Step Instructions

Preheat and Prepare Dish:

Set your oven to 350 degrees Fahrenheit. Grease a nine by thirteen inch baking dish with either butter or nonstick spray making sure to cover the bottom and sides thoroughly.

Layer the Tater Tots:

Arrange the frozen tater tots in a single even layer on the bottom of the prepared dish. Make sure every spot is covered for the perfect crispy foundation.

Whisk the Egg Mixture:

Crack the eggs into a large mixing bowl. Add the milk salt black pepper and dry mustard if you are using it. Whisk everything until completely smooth making sure there are no streaks of egg whites.

Add Bacon:

Scatter the cooked crumbled bacon evenly over the tater tots making sure every bite gets some savory bacon flavor.

Cheese Layer:

Spread the shredded cheddar and Monterey Jack cheeses over the bacon. A mix of cheeses creates a meltier more complex flavor.

Pour Eggs Over:

Slowly pour the egg mixture evenly across the pan. Try to let it seep between the layers so you do not end up with dry spots.

Green Onion Topping:

Sprinkle chopped green onions over the top before baking if you like a little freshness and bite.

Bake:

Place the casserole uncovered in the oven. Bake for forty to forty-five minutes. The eggs should be set and the top golden with bubbling edges.

Rest and Serve:

Remove from the oven and let it rest for five to ten minutes. This makes it easier to slice and serve clean portions.

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My favorite part is the crispy tater tot layer that soaks up the bacon flavor. Every Christmas my sister and I compete for the corners because they are the best bites. Sharing this dish always brings back breakfast memories and laughter.

Storage Tips

Store any leftovers tightly covered in the refrigerator for up to four days. To reheat individual portions use the microwave or pop the whole pan back in the oven to revive the crispy top. This casserole also freezes well just slice and wrap portions before freezing.

Ingredient Substitutions

You can swap in turkey bacon or diced cooked ham for a lighter or different flavor. Try using Swiss or mozzarella cheese if you do not have cheddar or Monterey Jack. For a dairy free option use your favorite plant-based milk and cheese. Spinach or bell peppers can be stirred into the egg mixture for extra veggies.

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Serving Suggestions

Pair this casserole with a side of fresh fruit or a light green salad to balance the richness. It is perfect alongside a hot cup of coffee or fresh orange juice. For a brunch spread serve with cinnamon rolls or a fruit compote.

Recipe Origins

The tater tot casserole started showing up in midwestern kitchens where comfort food is king. Combining breakfast staples into a make-ahead casserole has always been a trick for feeding big families and late sleepers. I started making a version of this in college and it quickly became my go-to dish for potlucks and morning get-togethers.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes! Assemble everything the night before, cover, then refrigerate. In the morning, simply bake as directed, adding a few extra minutes if baking straight from the fridge.

→ Can I substitute the types of cheese?

Absolutely. Cheddar and Monterey Jack provide a classic flavor, but you can experiment with mozzarella, Swiss, or pepper jack to suit your taste.

→ How do I know when it’s fully cooked?

The dish is done when the eggs are set in the center and the top is golden brown. Let it rest briefly before slicing to keep layers intact.

→ Is fresh bacon necessary?

You can use freshly cooked bacon for best flavor, but pre-cooked bacon or even breakfast sausage can be used for convenience or variety.

→ Can this be made vegetarian?

Simply omit the bacon and consider adding sautéed vegetables like peppers, mushrooms, or spinach for a meatless version.