Tater Tot Breakfast Bake

I’m in the camp that believes breakfast casseroles are not just meant for the holidays.

That’s typically when people make them. I’m guessing a lot of people reserve breakfast casseroles for Christmas because they can feed a lot of people with minimal effort.

But if you meal prep like I do, having leftovers is a blessing. Sure, a breakfast casserole can last a long time, but it’s great to just pop a portion into the microwave every morning before work. Who doesn’t like an easy meal?

I’ve been tinkering with breakfast casseroles lately because both my husband and I love them so much. We have our favorites: he loves the biscuit and gravy bake, I love the classic sausage & egg casserole. Every now and then we’ll make one that really wows us.

I think this was one of those. It’s incredibly easy to make and it tastes absolutely stunning. It’s similar to the Farmer’s Breakfast Casserole I made the other week, but it uses tater tots instead of hashbrowns.

What an epic substitution.

I love tater tots more than most things in life, and they are so incredibly good in this breakfast casserole.

Season the rest with whatever your heart desires. I went with ranch & Cajun seasoning to bulk it up.

Enjoy!

Tater Tot Breakfast Bake

Servings: 6-8
Time: 1 hr
Difficulty: Easy
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A simple breakfast casserole with bacon, eggs, cheese and tater tots.

Ingredients

1 (32 oz) bag frozen tater tots

8 eggs

1.5 cups milk

1.5 cups shredded cheddar cheese

1 lb. bacon, cooked and crumbled

1 tsp. ranch seasoning

1 tsp. Cajun seasoning

Directions

Spray a 13×9″ baking dish with cooking spray. Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, milk, and seasonings. Add salt and pepper and whisk until fluffy.
Pour tater tots into baking dish. Top with cheese and bacon. Pour egg mixture on top evenly.
Bake for 50-60 minutes or until eggs are set and tater tots are cooked through.

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