Tater Tots Breakfast Casserole is a take on my mother-in-law’s Breakfast Casserole recipe which I acquired from her when I married her son. It was the first time I had ever made any casserole recipe. Here, I substituted the seasoned croutons for tater tots and regular bacon for turkey bacon instead. Here’s what you’ll need:
1 package frozen tater tots
2 cups of shredded cheese, divided
2 cups whole milk
6 large eggs
8 slices of turkey bacon
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
First, place the tater tots in a single layer in a 9 x 13-inch glass baking pan. I stored the leftovers in a ziploc bag and returned it to the freezer for next time. Or you could use the entire bag if you feel like it.
Sprinkle half of the shredded cheese on top of the tater tots.
In a bowl, whisk together the eggs, milk, salt, and pepper until everything is incorporated.
Pour egg mixture over the tater tots and cheese. Add the remaining 1 cup of shredded cheese. Set aside.
In the meantime, fry the turkey bacon on medium-high heat being careful not to burn the bacon or cook it too crisp since it will be going in the oven later. Drain on a plate lined with a paper towel. Allow the bacon to cool.
Sprinkle on top of casserole. Cover with foil and store in refrigerator over night.
Easy Peasy. That’s it! Now, go to sleep.
In the morning, take the casserole out of the fridge and place on counter to come to room temperature. Pre-heat oven to 350 degrees.
This is when you make that first cup of coffee and enjoy before the kiddos wake up. Say it with me … “Aaaahhhh, serenity.”
Bake casserole keeping the foil on as it bakes for 30-35 minutes. Remove foil 5 minutes before cook time is over. Casserole is done when tooth pick or knife inserted in the center comes out clean.
Allow to cool for 5 minutes before cutting into the casserole. Enjoy!