Recipe Information

This Cheesy Tater Tot Breakfast Bake came to me from my friend Katie who got it from her Pastor’s wife. To say it is tried and true is an understatement. It also happens to be my husband’s #1 favorite breakfast. After the first time I made it Brian’s response was, “You can make this every week!” This dish is easy, delicious, and naturally gluten-free.

I was surprised by the relatively small number of eggs in the recipe. Most breakfast bakes or quiches call for 9-12 eggs. To increase the protein content, I have amended this recipe by using 5 eggs and 1 tsp. of Dry Mustard. This also increases the total cooking time to 56 minutes. Bake the Cheesy Tater Tot Breakfast Bake for 40 minutes, then add the shredded cheese and bake another 10 minutes. Since I tend to cook my bacon until it’s crispy, it doesn’t require as much time in the oven. I add the bacon during the last 6 minutes of baking.

When making this particular bake for photos I accidentally purchased potato crowns vs. tater tots. It worked just great.

Why not give this recipe a shot? It’s so delicious that even kids who aren’t usually fans of eggs will be asking for more. Plus, who can resist those perfectly crispy tater tots?