Bacon Egg Tater Tot Bake (Printable Version)

# What You'll Need:

01 - 900 g frozen tater tots, unthawed

02 - 8 slices thick-cut bacon, cooked until just crisp and crumbled

03 - 8 large eggs, fresh

04 - 250 ml whole milk

05 - 120 g cheddar cheese, shredded

06 - 120 g Monterey Jack or pepper jack cheese, shredded

07 - 1 teaspoon coarse salt

08 - 0.5 teaspoon freshly ground black pepper

09 - 0.5 teaspoon dry mustard powder (optional)

10 - 2 green onions, thinly sliced (optional)

11 - Butter or nonstick spray, for greasing baking dish

01 - Preheat oven to 175°C. Grease a 23 x 33 cm baking dish thoroughly with butter or nonstick spray, coating bottom and sides.

02 - Arrange frozen tater tots in a single, even layer on the bottom of the prepared dish, covering the surface completely.

03 - In a large mixing bowl, whisk eggs, whole milk, salt, black pepper, and dry mustard (if using) until fully combined and smooth.

04 - Scatter crumbled cooked bacon evenly over the tater tots to distribute flavor throughout.

05 - Evenly spread shredded cheddar and Monterey Jack cheeses across the bacon layer, ensuring full coverage.

06 - Slowly pour the egg mixture evenly over the entire dish, allowing it to seep between layers without displacing tater tots.

07 - Sprinkle sliced green onions over the top for added freshness, if desired.

08 - Transfer uncovered dish to the oven. Bake for 40–45 minutes, until eggs are set and top is golden with bubbling edges.

09 - Let the dish rest for 5–10 minutes before slicing. Serve warm, ensuring clean portions.

01 - Assemble the day before and bake straight from the fridge for easy entertaining.

02 - Use extra crispy or seasoned tater tots if preferred for more texture and flavor.

03 - For a vegetarian variation, omit bacon and substitute with sautéed vegetables such as peppers, mushrooms, or spinach.

04 - Casserole can be tightly covered and refrigerated for up to four days or frozen in portions for future meals.