Tater Tot Breakfast Casserole
Yield: 12 servings
Calories: 436kcal
I love making tater tot breakfast casserole because it turns simple, comforting ingredients into a hearty, crowd-pleasing meal with minimal effort.
Ingredients
- 32 ounces (907 g) frozen tater tots
- 16 ounces (454 g) ham, ¼" dice
- 2 cups (227 g) shredded sharp cheddar cheese, divided
- ¼ cup (14 g) sliced green onions
- ¼ cup (36 g) cornstarch, optional
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon (2 g) onion powder
- ¼ teaspoon smoked paprika , optional
- ¼ teaspoon black pepper
- 8 large eggs
- 2 ½ cups (ml) half-and-half
Instructions
- Preheat the Oven – Set the oven rack to the center position. Preheat to 350ºF (177ºC). Grease a 9×13-inch baking dish with oil or cooking spray on the bottom and sides.
- Mix the Ingredients – To the baking dish, evenly spread the frozen tater tots, ham, 1 cup cheddar cheese, and green onions.
- Add the Egg Base – In a large bowl, whisk together the cornstarch, 1 teaspoon salt, garlic powder, onion powder, paprika (if using), and black pepper. Add the eggs and whisk to combine. Whisk in the half-and-half. Pour the egg mixture into the baking dish. Evenly sprinkle the remaining 1 cup of cheese on top.
- Bake the Casserole – Bake for 45 to 55 minutes, until the center sets and a toothpick inserted comes out clean. The internal temperature should be 180 to 190ºF (82 to 88ºC). Cool for 10 minutes before slicing and serving.
Notes
- Omitting Cornstarch: The custard will be less tender. Make sure to bake at the recommended temperature to prevent a rubbery texture.
- Make Ahead: Assemble the casserole, then tightly press a piece of plastic wrap against the potato mixture. Refrigerate for up to 1 day.
- Storing: Cover and refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the microwave on high setting in 15 to 30-second increments until hot.
Nutrition
Calories: 436kcal | Carbohydrates: 25g | Protein: 20g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 1185mg | Potassium: 441mg | Fiber: 2g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 1mg
Recipe Link
Recipe Video