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Make this Breakfast Tater Tot Casserole ahead of time and then reheat it for breakfast or brunch! This is great for breakfast, brunch or even dinner!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
You know, sometimes I make recipes and my husband likes them…..sometimes I make recipes and my husband looses his mind over them and I barely get any! This Breakfast Tater Tot Casserole is one of those recipes, y’all!
I made this the other weekend because I was wanted to come up with a breakfast/brunch version of the dinner tater tot casserole that I use to make and this beauty became a favorite with it’s first bite.
This recipe is also part of this year’s #BrunchWeek line up! Cabot was one of our fantastic sponsors this year and they sent us all a nice little box of some of their tasty cheese, so that’s what I used in this recipe!
I highly, highly, recommend the Cabot Seriously Sharp Cheddar Cheese for this recipe. It’s so good in this Breakfast Tater Tot Casserole!
Oh and when I tell you it was love at first bite, I really mean it was totally like that for Thomas. He loved this.
I hadn’t even finished taking photos of this casserole and he was already scarfing down the first piece that I had cut out.
THEN he had another piece for lunch and another piece for dinner!
THEN, he had Breakfast Tater Tot Casserole for dinner a few nights during the week too. I’d ask him what he wanted for dinner and he’d say, “Breakfast Tater Tot Casserole”.
It was insane! haha I’m glad he liked it so much though!
Don’t get me wrong now, I loved it too! I just didn’t have it for every meal haha.
I absolutely love how this Breakfast Tater Tot Casserole comes out once it’s been cooked. The eggs, cheese and bacon just bake up into the tater tots! It’s not like a layer of eggs and then a layer of tater tots, oooo no! It’s all combined! It’s perfect!
So now that we’ve had some Breakfast Tater Tot Casserole, are you ready for a giveaway? Check below the recipe and find out how you can enter to win some amazing #BrunchWeek prizes! Plus you’re going to want to check out all of the other brunch recipes for today!
Breakfast Tater Tot Casserole
Breakfast Tater Tot Casserole
Make this Breakfast Tater Tot Casserole ahead of time and then reheat it for breakfast or brunch! This is great for breakfast, brunch or even dinner!
- Prep Time: 5m
- Cook Time: 55m
- Total Time: 1h
- Yield: 8-12 servings
Ingredients
- 1 pound bacon, cooked and diced
- 12 eggs
- 1/2 teaspoon pepper
- 1 teaspoon onion powder (or 1/2 an onion diced and cooked)
- 1 teaspoon garlic powder
- 8 -10 dashes of hot sauce
- 1/4 cup whole milk or cream
- 8 ounces sharp cheddar cheese, grated
- 2 pounds frozen tater tots
Instructions
- Preheat oven to 350F.
- In a 9x13 baking dish, whisk together the eggs, pepper, onion powder (if using), garlic powder and hot sauce. Stir in whole milk or cream.
- Whisk well so that there are no lumps of seasoning.
- Whisk in half of bacon and half of cheese. Whisk in cooked onions now if using onions instead of onion powder.
- Pour in tater tots. Arrange tater tots in a semi single layer.
- Bake for 45 minutes.
- Remove from oven and top with the rest of cheese and bacon.
- Bake for 5-10 minutes or until cheese is melted and tater tots are hot!
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Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.
BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.
BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.
Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.
Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book
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Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop
Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
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Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus
Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.
Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.
If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
My favorite brunch recipe is eggs benedict. I’ve printed out your loaded breakfast casserole and I am making it this weekend, yum!
hope that you love it!
I love the addition of tater tots to an egg casserole!
I purchase tater tots all the time at the store. I really need to try this recipe. It looks incredible!
That looks so yummy! And I’m a total cheese fiend, I want to try all those selections from Cabot!
This would be perfect for Mother’s Day brunch. I love breakfast casseroles!
I don’t have a favorite brunch recipe but could see your recipe becoming one.
The go to brunch at our house is corned beef hash, bacon, eggs sunny side up, and toast plus either pancakes, waffles or french toast for the kiddos! Definitely will be adding this to our list of dinners though! Tater tot hotdishes are a favorite in our household so I’m super excited to add this to the mix!
This looks absolutely fantastic and I can’t wait to try it!
I love to brunch with my daughters…..whatever it is….is always good with them!
I’m usually not much of a casserole girl, but I’d totally be all over this one. You can’t go wrong with tater tots and a tone of cheese. Ever. My boys would LOVE this!
I can see why your husband loved this so much! The ultimate brunch casserole.
My kind of breakfast! Look delish!
Adding tater tots to a breakfast casserole is just genius! My family would love this. 🙂
Gimme all the tater tots! This looks insane. I’d love this for weekend brunch!
I think my kids would love this!!
Brunch and breakfast for dinner is a family favorite. Love hash browns, eggs, bacon and baked beans. Brunch is always best with family.
WOW…. perfect breakfast !
two favorites.. tater tots & eggs, any way you fix them… throw in bacon & holy cow kids come out of the woodwork !!
great give away… I’d love any one of them for sure. Thanks
Perfect recipe. Not only is it easy peasy and delicious but it can be made in advance. Can’t wait to serve this up to my Big Bear!
Well, hello! That’s a breakfast casserole I can totally dig into.
This looks like something my family would love!
This looks soooo delish! Yum!
What is temp & time recommended to reheat if making ahead of time.
I normally reheat in single servings when I make this and save it in the fridge but if you want to reheat the whole thing, take it out of the fridge while the oven is preheating and then I would reheat it at 350°F for 20-30 minutes or until hot throughout. Although if I were making it ahead of time, I’d probably make it the night before and just not bake it and then bake it the normal time in the morning.
It’s good, but please adjust the prep time. 5 minutes is not even enough time to cook half the bacon, let alone crack eggs, get spices, etc.
I am a slow cook, but I’d say 25 minutes prep, with the majority of that (16 minutes) cooking the bacon.
The cook time is for the casserole only because the ingredients lists calls for cooked bacon, no raw bacon that you cook during the recipe. That way, you can use bacon you already have cook and in the fridge, or real bacon bits or bacon left over from breakfast. If you’re cooking bacon from raw to cooked you’ll need to just add that extra time one for cooking bacon. But cooking bacon isn’t part of the recipe, that’s why I didn’t add time. Plus when I cook bacon for this recipe instead of using bacon bits, it takes me like 10 minutes so, see, even our time would be different on that. I can only say how long it takes me to make a recipe, not everyone that makes it. 🙂 The prep time starts when you start whisking everything together. I don’t add time for everyone getting their ingredients out of the fridge and cabinets, on to the counter and ready to go because what takes me 5 minutes to grab might take someone else 10 minutes and someone else 20.
I assume you put the milk or cream in at the same time as the egg?
Yes! oops. Not sure what happened to that part of the recipe. Just fixed it 🙂