The Country Cook: Tater Tot Breakfast Casserole
                                                   

Thursday, January 22, 2015

Tater Tot Breakfast Casserole

For those of you who have been hanging out with me here on the blog for a while, you know I'm not really a resolution maker. I like to go into the New Year thinking positive and suggest some positive changes that I should make.  Ya know, small changes that will make a good impact on my day-to-day life. My positive change this year is one that is completely do-able. And that is eat breakfast regularly. I used to be better at paying attention to breakfast and giving myself that morning fuel but I've gotten a bit off track this past year. I love breakfast. I love breakfast foods. I love eggs and bacon and fresh-squeezed orange juice. Mmmmm bacon. But I don't always make sure I'm eating breakfast like I should. Y'all know what I'm talking about (especially if you're a Momma or always on the go.) My brain needs more than caffeine to get the day started. It needs protein. And I know it's important to my overall well-being.
So, I've been taking a few steps to make sure I'm getting in that bite to eat in the morning. And that means getting plenty of healthy vitamins and proteins to start it off right. Eggs are in my arsenal, y'all. Specifically these Eggland's Best eggs. I've talked about my love for these before. You remember my Pecan Praline French Toast recipe? Oh yeah, you gotta check that one out. I can hard boil a bunch of eggs one evening and then pop them in the refrigerator so they are ready to eat anytime. I love hard-boiled eggs! Or I can mash them up and make a quick egg salad!
Compared to ordinary eggs, Eggland's Best "EB" eggs have four times more Vitamin D and 25% less saturated fat. EB eggs stay fresher, longer than ordinary eggs, which is important when you want to make meals you can feel good about in the new year. And they have double the Omega-3's in them compared to ordinary eggs. Translation: brain food! Eggland's Best eggs all have that little red "EB" stamp on them. And ya know it don't hurt to try and get the family to eat a little healthier anywhere I can. Wait until you crack them open. They have the most beautiful orange-ish yolk. And the taste is so flavorful. Try making an omelet with these - holy moly! 
So today, I thought I'd share one of my new weekend favorites - this Tater Tot Breakfast Casserole. This casserole needs a moment of silence. It is that good. I need y'all to hear me on this. Your tongue is gonna want to slap your brains out. Surriously. It takes 12 eggs - yes 12. If you show up anywhere with this dish, I promise people will be praising "Hallelujah" all over the place. And it has tater tots and bacon. Shut the front door! Come on, let me show you how to do this. 
Ingredients:
1/2 bag frozen tater tots
2 cups shredded cheese
1/2 pound bacon, cooked and crumbled
1 tsp. onion powder
1/2 tsp. garlic powder
salt & pepper, to taste
sliced green onions, for topping

Directions:
Preheat oven to 350F. Spray a 9x13 baking dish with nonstick cooking spray. 
Layer tater tots in a single layer on the bottom of the baking dish.
In a medium bowl, whisk together eggs until smooth.
Stir in onion powder, garlic powder, salt and pepper. 
Mix in crumbled bacon.
Then stir in *1 cup* shredded cheese. I'm using a colby/cheddar jack mixture here.
Pour egg mixture over tater tots. 
Make sure the egg mixture is spread out all on the bottom
Then add remaining 1 cup of shredded cheese to the top. Bake uncovered for about 35-40 minutes. The egg mixture should be fully cooked and no longer jiggly.
If you'd like, garnish with a little sliced green onion.
Then scoop up a serving and dig in!
My hubby enjoys this with a bit of ketchup on the side. But you could also top it with salsa for a southwestern flair or a dollop of sour cream!
Enjoy!


This is a sponsored conversation written by me on behalf of Eggland's Best eggs. The opinions and text are all mine.

18 comments :

  1. Oh my goodness Brandie, this looks good!!! Can't wait to make this one for the family!

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  2. Melissa, I don't want to keep bragging on it - but I'm gonna anyway ;) It really was so good. I just know you will love it! I had some for lunch too! Ha! We had a box of fresh Florida oranges and we made some fresh-squeezed orange juice. Best breakfast ever!

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  3. Always looking for breakfast dishes that can be put together the night before, refrigerated, then baked in the morning. Can I do it with this recipe?

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    1. I bake this ahead of time and use at as a go to breakfast I can microwave.

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  4. This sounds awesome! I have to watch calorie and sugar intake, do you think it would taste just as good if we used egg beaters and 2% shredded cheese?

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  5. This sounds so good! I need to make a casserole for brunch at church this weekend... and I have a dumb question. Is this gluten free? We have a couple people at church that are gluten free and I'd love it if they could have this

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  6. Oh my goodness! There are very few things I like better for breakfast than a good, easy recipe! This just fits the bill. MMMmmm... You are awesome!

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  7. Mary, that's totally not a dumb question! I honestly do not know. I don't follow a gluten-free diet and I'm not really familiar enough with it to be 100% certain. I can't imagine this has any gluten but if someone has Celiac disease and therefore follows a gluten-free diet then they can actually have a horrible reaction to any little tiny bit of gluten. If they are, I would tell them the ingredients so they can make the decision whether to eat it. My experience with folks with Celiac Disease at a potluck is they only eat the food that they bring to be completely safe!. But gluten-free is also a popular diet choice right now and in that case, most of those folks will just ask what is in something and they are very familiar with what does or doesn't have gluten in it. I'm sorry I'm not more help!

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  8. Anonymous, about the egg beaters and 2% cheese - um, I've never done it that way. I like the full benefits of real eggs and full fat cheese. I just eat less. But if you try it - I'd love to know how it comes out for you! :)

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  9. Anonymous, I wouldn't recommend refrigerating this ahead of time. I'm sorry! But the good news is, it preps VERY quickly. You could make the bacon ahead of time and have everything ready to go so you just have to throw it together in the morning and pop in the oven!

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  10. Oh Brandie, this does look luscious. I'm a big fan of breakfast. Pinning and will definitely try this soon. Thanks for sharing. Your white lacy plate is just gorgeous too! =)

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  11. Oh my goodness! You had me at cheese and bacon! This looks fabulous and I will definately be adding hot sauce on my plate. We are jalapeno junkies(we grow fresh every year and can them also) so I may even sprinkle some of those on top with the extra cheese. ;) YUM! Thanks!

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  12. This sounds wonderful. I have four grown grandsons who love me to cook breakfast for them. I usually make a breakfast casserole, then biscuits and gravy. I will have ingredients to make this next time. Can't wait.

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  13. If you start Super Bowl Sunday off early (we do) this would be a great kick off (no pun intended) to the day.

    This looks awesome. It would be a great addition to any Super Bowl party buffet. We are hosting a Snacks for Super Bowl XLIX party. I hope you can run on over and share this.

    Wishes for tasty dishes,
    Linda
    http://www.tumbleweedcontessa.com/blog/snacks-for-super-bowl-xlix/

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  14. my client, ms elvira, is having this, this wknd. thank's!

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  15. Mary - This would be gluten free, as long as the tater tots you use are. Ore Ida brand is almost 100% gluten free. To be sure, look at the package - they are good about clearly marking them "gluten free." Usually it's on the side at the bottom.

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  16. This was such a yummy and easy-to-make dish - will be definitely making it again! Thank you!

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  17. this is probably a dumb question but do you cook the tater tots before hand or keep them frozen?

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