Breakfast Tater Tot Casserole
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Baked casserole layering crisp bacon, fluffy eggs mixed with milk and Creole seasoning, topped with melted cheese and crunchy tater tots. Cook in two temperature stages for set eggs and crispy tots. Finish with a cooling rest before slicing. Serves eight. Variations include swapping bacon for sausage or turkey bacon. A textured, savory breakfast or brunch dish hitting salty, creamy, and crispy notes.
Prep:
12 min
Cook:
43 min
Total:
55 min
Servings:
8 servings
#breakfast
#casserole
#bacon
#easy meals
#tater tots
#cheddar cheese
Eggs and bacon, staple morning fuel, but tossed with tater tots and baked? That elevates crispy, creamy, meaty textures to something more serious. Never skip letting it rest after baking, too many newbies cut too soon, losing structure and that satisfying slice. Too cold and the cheese firms up fixing everything in place, that golden crust jumps out visually. I’ve swapped bacon for chorizo before, different heat, different charred aroma but keep the cheese sharp to tame that kick. Creole seasoning adds tricky depth; just enough, or it’ll overwhelm. Milk smooths eggs and helps in rising. Two temp bake? Do not cheat it. Slow first then blast for crispy tops.
Ingredients
- 10 ounces bacon chopped
- 10 large eggs
- 3⁄4 cup whole milk
- 2 teaspoons Creole seasoning
- 1 teaspoon black pepper
- 1⁄2 teaspoon kosher salt optional
- 3 cups shredded sharp white cheddar cheese divided
- 27 ounces frozen tater tots
About the ingredients
Bacon’s best crispy, not burnt. Use turkey bacon or spicy sausage for variety but mind fat output—may need to drain skillet. Whole milk makes eggs creamier than skim, adds subtle sweetness to balance Creole. Creole seasoning can be swapped for smoked paprika plus garlic powder for milder flavor. Salt often unnecessary—bacon and cheese bring salt already. Cheese should be sharp, cheddar preferred; mozzarella would yield stretchy string but less flavor punch. Tater tots from frozen always, arrange densely to avoid sogginess under eggs. Avoid extras here; casserole becomes soggy. Nonstick spray saves cleanup, don’t skip it or you’ll wrestle the casserole loose. Scallions, fresh parsley or chives added last brighten bites.
Method
- Heat oven to 345°F spray 9x13 dish with nonstick spray, set dish aside.
- Fry chopped bacon in skillet until crisp, listen for that sizzle slow to steady, smell rendered fat, scatter most bacon pieces evenly over the bottom of the dish.
- In a large bowl crack eggs add milk, Creole seasoning, black pepper, salt sparingly. Whisk vigorously until mixture bubbles lightly and homogenous.
- Pour egg mixture over bacon bed, spread smooth but don’t disturb bacon chunks too much.
- Sprinkle about two-thirds of the cheddar cheese evenly across eggs, let it sink slightly.
- Arrange frozen tater tots snugly in a single layer on top, covering everything—no gaps.
- Top tater tots with remaining cheese then scatter leftover bacon bits, push down gently.
- Bake uncovered at 345°F for 32 minutes watch edges bubbling, eggs firming but not rubbery.
- Increase oven to 430°F, bake 7 minutes more or until tots blister and crisp up golden brown, eggs fully set with no jiggle.
- Remove from oven, crucial step: let cool 12-15 minutes. Firm up casserole for cleaner slices.
- Garnish with chopped scallions or fresh herbs if wanted. Slice with a sturdy knife, serve warm.
Cooking tips
Don’t rush cooking times; watch for bubbling edges and firming eggs, not locked rubber. The initial low-temp bake sets eggs gently, avoiding curdling. Tophitting high heat crisps tater tots on top, gives mouthfeel variation. If slices fall apart, likely didn’t rest enough. Whisk eggs well to incorporate air, helping fluffiness. Scatter bacon across bottom to let fat infuse eggs as they set below. Cheese between layers ensures gooey bonding. Avoid stirring batter once poured, bacon pieces should remain distinct for texture contrast. Oven temps vary—adjust times by eye for golden, bubbly cheese and crisp tots. If tots brown too early, cover loosely with foil. Final cooling is the key for workable slices and that rich, layered bite.
Chef's notes
- 💡 Bacon crisp but not burnt matters. Fat renders slowly, listen for sizzle to slow steady, smell richness. Scatter most bacon pieces evenly for uniform flavor under eggs; leftovers top later. Don’t skip draining if using fatty sausage; else casserole soggy. Turkey bacon works but yields less fat, may need added butter or oil.
- 💡 Whisk eggs vigorously. Incorporate air, helps fluffiness. Milk fat content impacts texture whole milk richer than skim, slight sweetness balances Creole seasoning’s bite. Whisk until mixture bubbles lightly homogeneous. Pour gently over bacon bed, spread smooth not stirring bacon pieces. Distinct texture matters.
- 💡 Two stage bake crucial. First at 345°F for 32 minutes sets eggs gently avoids rubbery. Watch edges bubbling, firming but soft inside. Then blast at 430°F 7 minutes crisps tater tots golden brown. Keep attentive. Skip high temp first or eggs toughen outside raw inside. If tots brown early, loosely cover foil, prevent burning.
- 💡 Cheese divided. Two-thirds mid layer, melts into eggs, binds texture. Remaining sprinkled atop tots with bacon bits for contrasting textures. Sharp cheddar best; mozzarella yields stretch but less flavor kick. Cheese saltiness affects salt use overall—bacon and cheese bring enough. Avoid over salting.
- 💡 Resting 12-15 minutes mandatory. Cool firming inside layers helps slices hold shape. Too soon cuts fall apart. Too cold cheese hardens but still sliceable. Rest also mellows spice heat slightly. Garnishing scallions or herbs last adds brightness and fresh bite. Slice with sturdy knife, clean edges.
Common questions
How to prevent soggy casserole?
Arrange frozen tots dense no gaps. Cook bacon crisp drain excess fat. Don’t stir eggs after pouring. Bake low heat first sets eggs gently, then high for crisp tops. Rest well before slicing. Extra moisture kills crisp edges.
Can I swap bacon for sausage?
Yes but sausage often fattier drain skillet to avoid greasy dish. Turkey bacon leaner less fat, may add butter for richness. Chorizo adds smoky heat but reduce Creole seasoning. Cheese sharpness key here, balances meats well.
What signals eggs are done?
Bubbling edges firm texture. Slight jiggle in center okay before second bake. Rubber or dry means overcooked. After first bake eggs just set not locked. Second stage crisps tots and fully sets eggs. Watch close, oven temps vary.
Best way to store leftovers?
Cool completely, cover tight in fridge. Reheat in oven to restore crispness, microwave makes tots soggy. Freeze portioned servings wrapped airtight, thaw overnight fridge, crisp again in oven. Avoid room temp storage beyond two hours.
