The Pioneer Woman Tasty Kitchen
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Tater Tot Breakfast Casserole

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Level: Easy

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Description

A hearty breakfast dish great for a holiday morning or any cold winter morning.

Ingredients

  • ¾ bags Tater Tots (32 Oz Bag)
  • 1 teaspoon Olive Oil
  • 1 whole Small Onion Chopped
  • ¾ bags Frozen Broccoli Bits (16 Oz Bag)
  • ¼ cups Water
  • 1 pound Bacon
  • 12 whole Eggs
  • 1-½ cup Milk
  • 8 ounces, weight Sharp Cheddar Cheese, Shredded
  • Salt And Pepper, to taste

Preparation

1. Bake tater tots according to package instructions. Remove them from the oven when crispy and place them in the bottom of your 13 x 9 casserole dish. Season the tater tots with salt and pepper, then set aside.

2. In a medium sized saute pan, heat up the olive oil. Add the onion and saute for about 2 minutes over medium heat. Then add the broccoli. Season with salt and pepper. Add the water and cover the pan to let the broccoli soften. Cook for about 5 minutes then remove cover and let the water cook off the rest of the way over medium-high heat. Once water is gone remove onions and broccoli to a bowl and set aside.

3. Cook the bacon either in the oven or a frying pan. I like to bake mine since it eliminates some mess. I bake mine on two sheet trays in a 425 F oven until crispy. Or you can fry it in a frying pan over medium heat until crispy. Once the bacon is crispy drain it on a paper towel then crumble when cool enough to touch. Set aside.

4. Preheat oven to 350 F. In a large bowl crack the dozen eggs and add milk. Whisk until well combined—like you’re making scrambled eggs. Add the cheese to the eggs and whisk together. Set aside and begin the assembly of the casserole.

Add the broccoli and onion mixture on top of the tater tots. Next sprinkle the bacon on top of the broccoli and onion mixture. Last pour the egg and cheese mixture over the top of everything. The cheese will settle on the top of the casserole.

5. Cover the casserole with foil and bake at 350 F for 30 minutes. Remove the foil and cook for an additional 10 minutes uncovered.

Serve and enjoy!

*This recipe was adapted from BubbleCrumb.com’s “Bacon Breakfast Bake”.

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