Tater Tot Breakfast Casserole

by Sabrina Snyder

Last Update:

18 Comments

5 from 6 votes
8 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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Tater Tot Breakfast Casserole is an easy breakfast recipe perfect for Christmas or Easter! A one-pan brunch dish for a crowd! Try it today!

This Breakfast Casserole is all the best parts of this classic breakfast comfort food made super easy with frozen tots. Also try Everything Bagel Breakfast Casserole and my Breakfast Burrito Casserole.

Sabrina’s Tater Tot Breakfast Casserole Recipe

This breakfast casserole is a great overnight breakfast for Christmas morning or Easter brunch, or just a causal weekend. You can assemble this easy recipe the night before and store it in the refrigerator to make breakfast a breeze on a busy morning.

Recipe Card

Dinner, then Dessert

Tater Tot Breakfast Casserole Recipe

Tater Tot Breakfast Casserole is an easy breakfast recipe perfect for Christmas or Easter! A one-pan brunch dish for a crowd! Try it today!
Yield 8 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Tater Tot Breakfast Casserole baked in pan with slice removed showing inside.
PrintRate

Ingredients
 

  • 1 package frozen tater tots , 32-ounces
  • 10 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 cups cheddar cheese , shredded
  • 1 pound bacon , cooked and crumbled (about 2/3 cup)

Instructions

  • Preheat the oven to 350 degrees and spray a 9×13 pan with cooking spray.
  • Line the baking dish in neat rows with the tater tots.
  • In a large bowl, whisk together the eggs, milk, salt, black pepper, cheddar cheese and bacon.
  • Pour the mixture over the tater tots and bake uncovered for 40-45 minutes.

Notes

  • Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update! 
  • Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.      
  • Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 480kcal | Carbohydrates: 3g | Protein: 34g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 319mg | Sodium: 1378mg | Potassium: 415mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 667IU | Vitamin C: 0.01mg | Calcium: 260mg | Iron: 2mg

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Chef’s Notes

This dish is a great addition to any bunch. If you want to dice up fresh potatoes instead of using tater tots that’s totally fine – just par boil them until to ensure they’re fully cooked through by the time the eggs set. To ensure the dish is fully cooked, insert a toothpick in the center of the baking dish. It should be fully set and you can even do a quick minute of broil at the end to get the potato nice and crispy!

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About this Recipe

Ready in an hour, my Tater Tot Breakfast Casserole could not be an easier recipe. With crispy bacon, melty cheddar, and tender tater tots in an easy eggy quiche, this is sure to be a new favorite breakfast. Using frozen tater tots and bagged shredded cheddar cheese is not only a time saver, it makes doubling this recipe easy and affordable.

Ingredients

  • 1 package Tater Tots: The tater tots make the casserole hearty and there’s no prep work. You don’t even need to thaw them! They can be substituted with hash browns or fresh diced potatoes.
  • 10 large Eggs: Eggs add protein and this casserole is a great way to make 10 eggs feed a crowd.
  • ½ cup Whole Milk: Whole milk adds even more creaminess and helps the eggs bake nice and fluffy.
  • ½ teaspoon Kosher Salt and ¼ teaspoon Coarse Ground Black Pepper: Just a bit of seasoning helps tie the flavors together. Feel free to add more spices if you’d like!
  • 2 cups Cheddar Cheese: Cheddar cheese will melt on the casserole for a rich, gooey topping. Experiment with other cheeses like Mozzarella or Monterey Jack for different flavors.
  • 1 pound Bacon: Crumbled bacon cooked on medium heat adds a smoky flavor and savory punch everyone loves! You can also use pre-cooked bacon from the store. You want to use cooked bacon so it is crispy and not greasy.

Can this be made ahead of time?

Casserole can also be made ahead and kept for up to 3 months in the freezer. Prepare and cook the casserole as usual, then allow it to cool completely. Cover the cooled breakfast casserole tightly with plastic wrap and then aluminum foil to prevent freezer burn. To reheat, thaw in the refrigerator overnight and bake at 350 degrees until warmed through.

Serving Ideas

Serve your casserole with topping options like sour cream, Salsa, chives, and ketchup. If you are serving for brunch, you can make Biscuits & Gravy and double the gravy to make this breakfast casserole the ultimate comfort food dish.

How to Store

  • Store: Keep your casserole at room temperature for no more than 2 hours. Cooked casserole can be kept in the refrigerator tightly covered for up to 3 days.
  • Reheating: Bake from the fridge in the oven at 350 degrees covered until hot in the middle – about 20 minutes. Thaw from frozen in the fridge overnight before baking.
  • Freeze: Wrap a completely cooled casserole with plastic wrap and aluminum foil to prevent freezer burn. Keep in the freezer up to 3 months.

Slow Cooker Method

  • Grease slow cooker with cooking spray.
  • Cook bacon and prepare egg mixture like recipe below.
  • Add 2/3 of frozen tater tots to slow cooker and pour egg mixture over them.
  • Top with remaining tater tots, cover and cook 4 to 6 hours on low.

Frequent Questions

What size baking dish should I use?

I’m using my 9×13 baking dish.

Can I use fresh potatoes instead of frozen tater tots?

Yes, you can substitute frozen tater tots with diced fresh potatoes or hash browns. For best taste, you’ll want to make sure that they are partially cooked before adding to the egg mixture.

How do I know when the casserole is done baking?

The casserole is done when the eggs are fully set in the center and the top is golden brown. You can gently shake the baking dish; the center should not jiggle excessively. If unsure, insert a knife or toothpick into the center; it should come out clean without any runny egg mixture. If you have a thermometer you can check the temperature. Eggs should be cooked to an internal temperature of 160 degrees for safety reasons.

Why is my tater tot casserole soggy?

A soggy tater tot casserole can happen when it’s not cooked all the way through. If it’s still jiggling in the middle when you gently shake the baking dish it will need more time. A toothpick should come out clean when stuck into the middle of the casserole.

Are frozen tater tots already cooked?

Yes, frozen tater tots are typically par-cooked or fully cooked before freezing. They’ll surely be fully cooked after the 50-minute cooking time.

Variations

  • Meat: Instead of bacon, try other breakfast favorites like breakfast sausage, diced ham, or Canadian bacon. If you have leftover chicken breast or steak, that works too!
  • Veggies: You can add sauteed veggies like diced onion, bell peppers, and mushrooms to this breakfast casserole. Sprinkle veggies over the tater tots before you pour the egg mixture.
  • Potatoes: Swap frozen tater tots for hash brown patties, shredded hash browns, or Diced Potatoes. Day-old croissants or other thick bread can be used in this recipe.
  • Cheese: Try swapping Monterey jack cheese, Pepper Jack cheese, Smoked Gouda, or Mozzarella cheese for the Cheddar cheese. You could also just swap out one cup of cheddar cheese and do your own blend.
  • Muffins: Make mini Breakfast Tater Tot Casseroles and bake in a muffin tin. Divide tater tots evenly into muffin cups and pour egg mixture over each cup. Bake for 25-30 minutes, until egg is set. Add remaining cheese and bake until cheese is melted.
  • Lighter Version: Lighten the egg mixture with egg whites or leave out the frozen tater tots for a low-carb breakfast casserole.

More Breakfast Recipes for a Crowd

Collage of cheesy, potato breakfast casserole

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. In the oven on 350 degrees, covered until warm in the middle. Every oven is different and it depends on whether or not it sits out before going into the oven so I’m guessing check after 10 minutes and add minutes as necessary.

      Reply

  4. is there any way that it can be any calories lower and just saying I am a kid cooking for my mom. My older sis is on a diet.

    Reply

        1. Lol, I don’t normally assume people who enjoy Dinner, then Dessert will connect with CMH. Thank you for this link, I think those are delicious too!

          Reply

  7. My family devoured this and loved it so much! This will be in our regular rotation, thank you!

    Reply