• Hash Brown Breakfast Bake

    February 6, 2016

    Alternate title: The Breakfast Bake We’re Totally Obsessed With.

    It’s true. Ever since we first tasted the Cheesy Tater Tot Breakfast Bake from Chew Out Loud, we were obsessed. In fact, I’ve made this recipe so many times now, I have it memorized. Although, I’ve changed it quite a bit over the past several weeks to fit with our own personal taste preferences, so I thought it was time to finally share it on CNC.

    Hash Brown Breakfast Bake

    My version adds two extra eggs, nixes the ground sausage and bacon, reduces the amount of shredded cheese, and mixes in chopped bell peppers and onions, which, in Mal’s and my opinion, totally makes the dish. Every Sunday, I whip up one of these Hash Brown Breakfast Bakes for us to eat all week. I hope you guys love it as much as we do! (We are obsessed.)



    • 1.75 pounds frozen tater tots or 6 ounces frozen hash brown patties
    • 5 large eggs
    • 1.75 cups of whole milk (1.5 cups if you use hash brown patties)
    • 3/4 cup finely diced peppers and onions (I throw them in a food processor)
    • 1.5 cups of shredded cheddar cheese
    • 1 tsp onion powder
    • 1/2 tsp ground pepper
    • 1/8 tsp salt

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    Preheat oven to 350 degrees F.

    Whisk together eggs, milk, peppers, onions, onion powder, pepper, and salt.

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    Spread 1 cup of the shredded cheese on the bottom of a baking pan. (Add more cheese if you like your egg bakes really cheesy! I also recommend pushing a little extra into the corners of the pan. OMG, it’s so good when it melts!)


    Pour egg mixture into dish.

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    Layer with tater tots. (If not you’re not baking it right away, cover with foil and chill in fridge until the next morning.)


    To make this recipe even easier, you can use frozen hash brown patties instead of tater tots. (I buy the ones from Trader Joe’s.) When I use the patties, I typically use a little less milk (1.5 cups) to give the dish a bit more of firm, egg-y texture.


    Bake for 35 minutes. Remove from oven and top with 1/2 cup shredded cheese.

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    Bake for another 20-25 minutes until top is golden brown.


    Remove from oven and serve!

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    We store this Hash Brown Breakfast Bake (covered) in the refrigerator for about 5 days and then just reheat a piece in the microwave in the morning.


    Recipe makes 8 servings

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    { 30 comments… read them below or add one }

    Megan @ Skinny Fitalicious February 6, 2016 at 7:44 am

    Yum! I haven’t seen those tator tots at Trader Joes. I’m on a mission to find them now!


    Christa February 6, 2016 at 9:23 am

    I made this the other day and put sautéed chicken sausage discs on the bottom of the pan…. Totally awesome and extra protein!!!


    Tina February 6, 2016 at 10:03 am



    Chelsea @ Designs on Dinner February 6, 2016 at 10:04 am

    This look soooo good!


    Ellen @ My Uncommon Everyday February 6, 2016 at 10:41 am

    This looks delicious! Peppers and onions are SO good with eggs!


    Kelli @ Hungry Hobby February 6, 2016 at 11:40 am

    UM HOLY YUM!!!!! That looks delicious! I wonder if sweet potato tots would be weird… I’ll let you know 😉


    Sara @ Oats & Rows February 6, 2016 at 12:09 pm



    Valerie @ Geaux Momma February 6, 2016 at 2:35 pm

    Yummm!!! Question: Why no bacon or sausage? Did they make it too greasy?


    Tina February 6, 2016 at 2:59 pm

    We just liked it better without!


    Maggie February 6, 2016 at 4:29 pm

    Ok officially inspired to make it tomorrow. Thanks!


    Tina February 6, 2016 at 4:34 pm

    It’s SO GOOD! Enjoy!!!


    Megan Little February 6, 2016 at 7:06 pm

    This looks great. I am in charge of food at a retreat next month and I think this would be a perfect breakfast! Thanks for sharing!


    Becks February 6, 2016 at 10:33 pm

    Do you think this would be good with frozen potatoes o’brien?


    Becks March 13, 2016 at 7:56 pm

    FYI I’ve made this twice already, once with potatoes o’brien and once exactly as written above and it’s been delicious both times. Thank you so much for posting this recipe, it’s now a weekend staple!


    Tina March 13, 2016 at 8:26 pm

    So glad you like it!!!


    pat. February 7, 2016 at 9:16 am

    Bet I would enjoy this.


    Marge McCown February 7, 2016 at 10:12 am

    Does the Hash Brown Bake really use 15 cups of Shredded cheese?


    Kristina February 8, 2016 at 11:11 am

    @Marge McCown:
    I think it’s actually 1.5 cups (1 1/2)


    nicole February 7, 2016 at 11:01 am

    Just curious, do you find a big difference between using tater tots vs patties? 2 lbs of tater tots is 32 ounces vs. only 6 ounces of patties. That’s a big difference in the amount the recipe will make. How does that work?


    Tina February 7, 2016 at 11:29 am

    Oh, sorry, I should have clarified that you only end up using 2/3-3/4 of the 2-pound bag of tater tots. You can put them all in the baking dish, but I always have some leftover. The patties just make life easier and that option ends up being a bit more egg-y than potato-y. Both options are delicious though! 🙂


    Corey February 7, 2016 at 2:57 pm

    I just made this today but with unsweetened plain soy milk. I haven’t tried it yet but my boyfriend can’t stop eating it and just said I’ll try to leave you some!!! Must be good! Thanks for sharing.


    Tina February 7, 2016 at 3:31 pm

    Haha! Enjoyyyy!!


    Stephanie February 8, 2016 at 9:01 am

    I just made this and it was great and I love that I have an instant breakfast for the rest of the week. I added some chopped broccoli and subbed almond milk and goat cheese bc my toddler has a dairy allergy. He loved it too!


    Rena February 8, 2016 at 1:54 pm

    Omgsh that looks delishhh — sitting here stomach rumbling


    Katy February 9, 2016 at 11:59 am

    have you tried this with skim milk? Hoping I don’t have to do to the grocery store!


    Tina February 9, 2016 at 12:01 pm

    I’ve only made it with whole milk, but I think skim would work. The whole milk would probably just make it taste better!


    bulkupathome March 3, 2016 at 3:08 am

    wow this looks so delicious..yumm can’t wait to try it! thanks for sharing


    Jenn March 13, 2016 at 10:28 am

    I just tried this and it was amazing!! Already looking forward to breakfast tomorrow now!


    Tina March 13, 2016 at 10:36 am

    Yay! So glad you like it!!


    Nikki March 14, 2016 at 12:02 pm

    Just made this.. substituted goat’s milk for whole milk. It’s one of the most delicious breakfast recipes in rotation now!


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