Tater Tot Breakfast Casserole
This Tater Tot Breakfast Casserole has super creamy eggs, bacon and 2 kinds of cheese! It's easy to make ahead of time and is perfectly freezer-friendly!
Preheat the oven to 375 degrees F.
Cook the bacon in a large skillet over low heat until crispy on each side.
Set the bacon aside. Once cool enough to handle, roughly chop it.
Reserve 1 Tablespoon of the bacon grease in the pan and drain the rest.
Heat the onions and peppers in the bacon drippings for 3 minutes over medium heat. Season lightly with salt and pepper.
Crack the eggs in a large bowl. Whisk vigorously with a fork or whisk to create a foamy consistency. These are air pockets that make the eggs fluffy.
Beat in the sour cream and milk until well-incorporated. Season with salt, pepper, and cayenne pepper.
Pour the egg mixture into a lightly greased 9 x 13 casserole dish.
Sprinkle the feta over the eggs, then the bacon, onions, and peppers. Note: You may want to reserve a little bit of bacon to garnish the top of the casserole with.
Top with grated cheddar, then with the tater tots.
Bake uncovered for 40 minutes, until the tater tots are crisp.
Let it sit for 5 minutes.
Top with diced green onions, serve, and enjoy!
I love using Cabot Hot Habanero Cheddar Cheese on top of this casserole and recommend it if you like a little kick!
The Tater Tots will sink into the egg mixture slightly, (this is fine!)- I like to position some tater tots on top of others so that they peek through the top without sinking down!
Optional Additional Ingredients Include:
- Cherry Tomatoes
- Sun-Dried Tomatoes
- Caramelized Onions
- Gruyere, Mozzarella, or Gouda Cheese
Calories: 423kcal, Carbohydrates: 21g, Protein: 19g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 292mg, Sodium: 717mg, Potassium: 414mg, Fiber: 2g, Sugar: 3g, Vitamin A: 848IU, Vitamin C: 17mg, Calcium: 263mg, Iron: 2mg