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Tater Tot Breakfast Casserole
Make this easy overnight Tater Tot Breakfast Casserole recipe as written, or modify it by adding favorite add ins.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Chill Time
8
hours
hrs
Total Time
9
hours
hrs
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
8
Author:
The Shortcut Kitchen
Ingredients
20
ounces
tater tots
1
pound
bacon
or 1 pound sausage
1
onion
diced
1
red bell pepper
diced
1
green bell pepper
diced
6
eggs
⅔
cup
milk
½
teaspoon
garlic powder
¼
teaspoon
kosher salt
¼
teaspoon
black pepper
3
cups
Mexican blend shredded cheese
divided
Instructions
In a greased 9x13 pan, spread the tater tots in a single layer. Top with 1 cup of cheese.
In a medium skillet cook bacon until crisp. Then remove and place on a paper towel lined plate.
Add onions to the pan and cook over medium heat until softened. Sitr in bell peppers and sprinkle over the tater tots along with ⅔ of the bacon.
In a separate bowl, whisk together eggs, milk, and seasonings, then pour over the tater tots.
Cover tightly with tin foil and refrigerate overnight.
To bake, preheat the oven for 350°F and cook covered casserole for 40 minutes.
Remove the foil, top with cheese and remaining bacon. Bake at 425°F for an additional 15-20 minutes or until set and the cheese is browned.
Notes
Egg based dishes should be cooked to 160˚F.
Allow casserole to rest about 5 minutes for it to set.
Reserve bacon drippings for future recipes.
Refrigerate casserole for up to 4 days. Freeze wrapped tightly for up to 6 weeks. Thaw in refrigerator before reheating.
Reheat in the microwave, the oven or under the broiler.
Nutrition
Calories:
584
kcal
|
Carbohydrates:
23
g
|
Protein:
24
g
|
Fat:
44
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
18
g
|
Trans Fat:
1
g
|
Cholesterol:
202
mg
|
Sodium:
1101
mg
|
Potassium:
481
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1033
IU
|
Vitamin C:
37
mg
|
Calcium:
335
mg
|
Iron:
2
mg