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.
Tater Tot Breakfast Bake
A simple breakfast casserole with bacon, eggs, cheese and tater tots.
- 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.