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Looking for an easy, tasty brunch? I’m talking about layers of crispy tater tots, gooey cheese, and plenty of BACON! It doesn’t get much better than this Bacon and Egg Breakfast Casserole for a brunch that satisfies. My guys absolutely devoured this one.
If you look around this site, it doesn’t take long to discover my love of breakfast foods. I adore them all, from omelets to pancakes to breakfast casseroles like this one. Maybe you’re like me and think that a hearty breakfast is a good option any time of day. Regardless, if you like this bacon and egg breakfast casserole, you’ll have to try my crescent roll breakfast casserole next.
Bacon and Egg Breakfast Casserole
This breakfast casserole recipe takes all the elements of a classic diner breakfast and bakes them into an easy, sliceable bacon, egg, and tater tot lover’s breakfast. I love it as a brunch option when I’m hosting family or friends overnight.
Instead of flipping individual omelets or frying the seemingly endless pans of bacon and eggs, wouldn’t it be nice to be able to just visit with your guests while this bakes in the oven? That’s my kind of brunching!
Ingredients and Substitutions
Bacon – Come closer, my friend. Listen well. You are going to use regular bacon here. Not thick cut bacon. The texture on thick cut is chewier than I like in this casserole.
Tater Tots – I choose frozen tater tots because they give you all the flavor of hashbrowns, but hold their structure better. Am I brand loyal? In THIS economy? (The answer is no.)
Eggs – Shh, don’t tell anyone. But, the secret to a fluffy, cohesive eggs in this casserole is the milk that we’re going to beat with them. You could also use water, but milk adds a bit of richness that water doesn’t.
Cheese – The ooey, gooey topping. I use a blend of shredded Mexican cheeses. But, you can use any combination of melty cheeses like Monterey, Jack, or Cheddar. Don’t come at me in the comments if you used feta, although I bet the flavor would be pretty amazing.
Spices – We’re using garlic powder and onion powder to deepen the savory side of this dish. And, I use kosher salt and freshly ground black pepper in my cooking, unless I tell you otherwise.
Notes on Equipment
- Rimmed baking sheet. Any time I’m baking or roasting I have to give a nod to my all-time favorite. They’re hefty without being heavy, come in a bunch of sizes, and the rim is the part that matters when you’re baking a pound of bacon and it renders out. I’ve had some of mine for 20 years and they’re still going strong!
- Aluminum foil
- Tongs
- Chef’s knife
- Cutting board
- Medium mixing bowl
- Whisk
- 9″x13″ baking dish. I adore mine. It’s one of those kitchen staples that makes everything easier, it’s sturdy and durable (I’ve had some of mine almost 20 years), and I love that it comes with a tight-fitting lid. That lid is what makes this casserole easy to cover and chill overnight, and easy to carry if you’re taking it somewhere.
How to Make this Breakfast Casserole
Cooking the Bacon
Getting Started: Put that pan away and say goodbye to the popping and spattering grease. We’re cooking the bacon in the oven. So, set yours to 400°F.
Laying out Foil: While the oven is preheating, cover a baking pan with aluminum foil. This makes clean up easier.
Arranging the Bacon: Lay the strips of bacon over the foil in a single layer. I crinkle them a little bit while I do this, too. But, make sure to leave room for airflow!
Baking: Once the oven is ready, pop that pan into it for 16 minutes. You need to check for doneness at that point (because bacon thickness and oven temps vary). Keep baking it and checking on it until it’s done to your liking. My oven usually takes 20 to 22 minutes.
Assembling the Casserole
Preparing to Bake: I lower the oven temperature to 350°F and butter the inside of a 9×13 baking dish.
Crumbling the Bacon: Using tongs, we’ll transfer the cooked bacon to a paper-towel lined plate to cool. Once cool, you just crumble or chop it into tiny pieces.
Mixing the Layers: The frozen tater tots go into the baking dish first in a layer. Then, I sprinkle the crumbled bacon over the tots. Using a spatula or a spoon, you want to gently poke around the casserole to help distribute the bacon throughout. Repeat this process with 2 cups of the shredded cheese.
Don’t stir these ingredients together. If you stir them, all of the bacon pieces will fall through to the bottom layer with the cheese. The goal is to just shift and move these ingredients around enough to get them more evenly distributed.
Mixing the Eggs: I beat together the eggs with the milk and seasonings in a mixing bowl.
Layering the Eggs: We are going to drizzle the egg mixture across the tater tots, bacon, and cheese in the pan.
Finishing with Cheese: Sprinkle the last cup of shredded cheese over the casserole, and it’s ready to go into the oven.
Baking the Casserole: I bake this bacon and egg casserole until it’s golden brown and the eggs are set, about 55 to 60 minutes.
Serving: Let it cool for a few minutes on the counter. This keeps anyone from getting a burnt mouth, and it also helps the eggs finish setting.
Serving Suggestions
A casserole this hearty wants something sweet next to it. If you have people staying over, I like to pair it with a loaf of banana blueberry bread or even my classic zucchini bread. Both can be baked the day before.
But, if you want to show off a little bit for a fancy brunch, put out some chocolate hazelnut babka bites alongside it. This casserole, plus a sweet bite or two, and a cup of coffee makes your girl one happy camper.
Make Ahead & Storage
Make Ahead: Absolutely. That’s one of my favorite things about this kind of casserole. You just cook the bacon and assemble the casserole like normal, but don’t bake it yet. Cover it and refrigerate it for up to a day. Then, on the day of, you get to simply pop it into the oven. Just make sure to allow for an extra 10 to 15 minutes of cook time.
How to Store: Store leftovers tightly covered in the refrigerator for up to 3 days. You can also freeze servings of this casserole for up to one month, making it an easy way to meal prep breakfasts for your busiest weeks.
How to Reheat: Transfer a serving to a microwave safe dish. Cover it with a damp paper towel and microwave for 30-60 seconds at a time, until warmed through.
More Savory Breakfast Recipes
Frequently Asked Questions
Go for it. I started using the oven to make my bacon about 15 years ago because I kept burning myself when frying it on the stove. That’s when I realized how much easier it was to do that way. But, both ways will work. Do what you prefer.
Well, I think technically as a bacon lover, my answer is supposed to be that nothing comes close to bacon. But, the truth is that there are a lot of options you can use.
Ground Sausage: Depending on your choice, you can get a standard breakfast sausage or even a hot variety. Typically will have a juicier texture than bacon. But, you’ll still have to cook it before assembling the casserole.
Diced Ham: This one gives you a slightly milder flavor, with tender, meaty bites throughout the casserole. The benefit here is that you don’t have to cook it.
Chorizo: Can I be from New Mexico and not suggest this one? I guess I could, but I won’t. This smoky, slightly spicy Mexican sausage will give it a Southwestern edge. Has to be cooked before it goes in.
Carnitas: Eggs and carnitas are a match made in heaven. So, it will work here. But, you either have to have carnitas in the freezer or several hours to make them.
Bacon and Egg Breakfast Casserole
Ingredients
- 1 pound bacon cooked and crumbled
- 30 ounces frozen tater tots
- 3 cups shredded Mexican blend cheese divided
- 8 eggs
- 1 cup milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Cook the Bacon
- Preheat the oven to 400°F. Line a large baking sheet with foil. (The foil is not required, but it does make cleanup very simple.) Spread the bacon strips out across the sheet and crumble them a bit.
- Place the tray of bacon on the middle oven rack. Set a timer for 16 minutes to check the bacon. Depending on the thickness of the bacon, it might take as long as 20-22 minutes.
- Remove it from the oven when it is as crisp or crunchy as you like. Use tongs to transfer the bacon to a paper-towel-lined plate. When the bacon is cool, crumble or chop it very small.
Assemble the Casserole
- Preheat oven to 350ºF. Grease a 9×13 baking dish with butter and set aside.
- Place the tater tots in the baking dish, along with the cooked bacon and 2 cups of cheese. Stir to combine.
- In a medium-sized bowl, combine the eggs, milk, salt, pepper, garlic and onion powder. Pour the egg mixture over the tater tots in the baking dish and top with the remaining cheese.
- Bake for 55-60 minutes until the eggs have set and the top is golden brown around the edges. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
