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This comforting casserole brings together a golden layer of tater tots, crisp smoky bacon, shredded cheese, and creamy eggs for the ultimate breakfast you can easily feed a family with. Whether it is a special brunch or simple make-ahead meal, this bake offers warmth and flavor in every bite. I love how it transforms a chilly morning into something special—everyone goes back for seconds and leftovers disappear fast.
When I first made this on a holiday morning everyone at the table had seconds and even my pickiest eaters begged for the recipe. Now it is the brunch dish most requested for sleepovers and slow Sundays.
Ingredients
- Frozen tater tots: This forms the crispy base for the bake Choose extra crispy or seasoned varieties for more flavor
- Bacon: Thick-cut bacon keeps its texture Use just-cooked bacon that is still a little tender
- Large eggs: Hold the casserole together with a creamy custard Use the freshest eggs for the lightest set
- Whole milk: Adds richness to the eggs Swap in half and half for an extra luxe touch
- Salt and black pepper: Potatoes soak up seasoning so season generously
- Dry mustard optional: Provides subtle tang Use a fresh aromatic powder for more depth
- Shredded cheddar cheese: Sharp cheese melts best Shred it yourself for even melt and bold flavor
- Monterey Jack or pepper jack cheese: Adds extra creaminess or a spicy kick Shred from a block for best results
- Green onions optional: Sprinkle over top so the bake looks and tastes fresh Select bright crisp stalks
- Butter or nonstick spray: For greasing the baking dish Nothing should stick if you coat every part well
Step-by-Step Instructions
- Preheat and Prepare Dish:
- Set your oven to 350 degrees Fahrenheit. Grease a nine by thirteen inch baking dish thoroughly on the bottom and sides with butter or nonstick spray.
- Layer the Tater Tots:
- Add the frozen tater tots in one even layer across the entire bottom of your baking dish making sure there are no big gaps or empty spots.
- Whisk the Egg Mixture:
- Crack the eggs into a big mixing bowl then add milk salt black pepper and dry mustard if using. Whisk until the yolks and whites are fully blended with no visible streaks.
- Add Bacon:
- Scatter your cooked crumbled bacon evenly over the tater tots. Try to reach every corner for maximum bacon in every bite.
- Cheese Layer:
- Mix the cheddar and Monterey Jack cheese and sprinkle them generously over the bacon. Layering both cheeses gives the best melt and flavor.
- Pour Eggs Over:
- Slowly pour your egg mixture across the top so it seeps into all the spaces covering every bit of potato bacon and cheese.
- Green Onion Topping:
- Add chopped green onions across the top if using for a bit of extra color and a fresh hit.
- Bake:
- Bake the casserole uncovered for forty to forty five minutes. The top should be bubbling and golden and the center of the eggs just set.
- Rest and Serve:
- Let the casserole rest out of the oven for at least five to ten minutes before slicing to help it hold together and cut into perfect portions.
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My favorite thing about this recipe is the way the bottom layer of tater tots gets super crisp and soaks up bacon flavor. Every Christmas my sister and I race for the crunchy corner pieces—it has become our own little tradition to see who gets there first before the rest are gone.
Storage Tips
Cool any leftovers and cover tightly before popping in the fridge for up to four days. For reheating single portions the microwave works fine but to keep the top crispy use an oven. If you want to freeze it slice into squares and wrap them well so you can reheat breakfast anytime.
Ingredient Substitutions
Feel free to swap the bacon for turkey bacon or diced cooked ham for something lighter. Try other cheeses like mozzarella or Swiss if you are out of cheddar. Going dairy free is simple with a plant milk and vegan cheese. You can even stir chopped bell peppers or spinach into the eggs for extra veggies.
Serving Suggestions
Serve with a bowl of fresh fruit or a crunchy salad on the side for balance. This is amazing with coffee or hot chocolate and for a big brunch spread pair with cinnamon buns or berry compote for a sweet contrast.
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Recipe Origins
This style of casserole started in the Midwest as a way to combine breakfast favorites into one easy dish for big families and slow mornings. I adapted a version in college and ever since it has been my go-to for potlucks or feeding a house full of hungry friends.
Commonly Asked Questions
- → How can I make it ahead for busy mornings?
Assemble all the layers in your baking dish, cover, and refrigerate overnight. Bake in the morning, adding a few extra minutes if baking straight from the fridge.
- → Can I substitute other types of cheese?
Yes, swap cheddar or Monterey Jack for mozzarella, Swiss, or pepper jack for a flavor twist. Hand-shredded cheese melts best.
- → How will I know when it’s fully baked?
The eggs should be set in the center, and the top golden and bubbling. Let it cool slightly before slicing to keep layers neat.
- → Is it possible to make this dish vegetarian?
Simply leave out the bacon and add sautéed veggies like peppers, spinach, or mushrooms for a meatless version with plenty of flavor.
- → What are the best ways to reheat leftovers?
Reheat individual portions in the microwave, or the whole pan in the oven for a crisp top. Keeps well for several days refrigerated.
- → Can I freeze portions for later?
Yes. Slice and wrap individual pieces after cooling. Freeze, then reheat portions as needed for quick breakfasts.