Tater Tot Breakfast Casserole
The ultimate easy Tater Tot Breakfast Casserole recipe. It's cheesy and so tasty, made with frozen tot-style hashbrown potatoes. Add sausage or bacon if you like!
Servings: 8
Ingredients
- 1 tbsp oil
- 1 onion minced
- 1 tsp kosher salt
- 1 cup milk
- 1 cup cream
- 6 large eggs
- 3 cups shredded cheddar cheese divided use
- 1.5 lbs tater tots thawed (feel free to sub in hashbrown patties or shredded/diced hashbrowns)
- 1 tbsp minced fresh parsley or chives to serve
Optional
- ½ lb sausage, bacon or ham cooked and chopped
Instructions
- Sauté minced onion with ½ tsp salt in oil until golden; transfer to a bowl.
- In the same bowl, whisk milk, cream, eggs, and 2 cups of the cheese. Add ½ tsp more salt. (Optional: Stir in cooked sausage or bacon)
- Spread thawed hashbrowns in an 8-cup baking dish. Pour the egg mixture over hashbrowns and top with remaining cheese.
- Bake at 350°F for 45-55 minutes, or until set (no longer liquidy in the center when you jiggle the dish). Ensure internal temp reaches 165°F.
- Cool for 10 minutes and garnish with parsley or chives before serving.
Video
Notes
Cover the casserole with foil if the cheese is getting too brown before the filling is set.
3 cups of shredded cheese would be approximately 12 ounces by weight
An 8-cup baking dish roughly equates to a 2-quart dish. The dimensions can vary depending on the shape, but here are some common ones:
- Rectangular: About 11x7 inches
- Square: Around 8x8 inches or 9x9 inches
- Oval: Around 12x8 inches
- Round: Typically about 9-10 inches in diameter
Nutrition
Calories: 524kcal | Carbohydrates: 27g | Protein: 18g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 1023mg | Potassium: 395mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1106IU | Vitamin C: 7mg | Calcium: 396mg | Iron: 1mg