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. My version of the Hash Brown Breakfast Bake is super easy to throw together, especially if you’re into meal prep. Make a Hash Brown Breakfast Bake at the start of the week and just reheat in the morning! Easy-peasy!
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.)
Hash Brown Breakfast Bake
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 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 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Whisk together eggs, milk, peppers, onions, onion powder, pepper, and salt.
- 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.
- 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.
- Bake for another 20-25 minutes until top is golden brown.
- Remove from the oven and serve.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 190
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
Keywords: hash brown breakfast bake
Directions:
Preheat oven to 350 degrees F.
Whisk together eggs, milk, peppers, onions, onion powder, pepper, and salt.
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.
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.
Bake for another 20-25 minutes until top is golden brown.
Remove from oven and serve!
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.
54 Comments
Yum! I haven’t seen those tator tots at Trader Joes. I’m on a mission to find them now!
I made this the other day and put sautéed chicken sausage discs on the bottom of the pan…. Totally awesome and extra protein!!!
Yummmm!
This look soooo good!
This looks delicious! Peppers and onions are SO good with eggs!
UM HOLY YUM!!!!! That looks delicious! I wonder if sweet potato tots would be weird… I’ll let you know 😉
Delicious!!
Yummm!!! Question: Why no bacon or sausage? Did they make it too greasy?
We just liked it better without!
Ok officially inspired to make it tomorrow. Thanks!
It’s SO GOOD! Enjoy!!!
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!
Do you think this would be good with frozen potatoes o’brien?
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!
So glad you like it!!!
Bet I would enjoy this.
Does the Hash Brown Bake really use 15 cups of Shredded cheese?
@Marge McCown:
I think it’s actually 1.5 cups (1 1/2)
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?
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! 🙂
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.
Haha! Enjoyyyy!!
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!
Omgsh that looks delishhh — sitting here stomach rumbling
have you tried this with skim milk? Hoping I don’t have to do to the grocery store!
I’ve only made it with whole milk, but I think skim would work. The whole milk would probably just make it taste better!
wow this looks so delicious..yumm can’t wait to try it! thanks for sharing
I just tried this and it was amazing!! Already looking forward to breakfast tomorrow now!
Yay! So glad you like it!!
Just made this.. substituted goat’s milk for whole milk. It’s one of the most delicious breakfast recipes in rotation now!
Any other veggies I could use here instead of peppers?
I’ve only ever made it with peppers and onions, but I’m sure other veggies would work!
If I used mushrooms, broccoli and onion would you suggest sautéed before?
This recipe is phenomenal! I”ve made it twice just this week; once at home for New Year’s Day breakfast and once as part of a spread for my team at work. Of all the food made to feed my 25 coworkers, this one was by far the most popular and asked about. I am excited to make this part of my breakfast rotation!!
So glad to hear that!! 🙂
Wow! this recipe is very delicious in look!
This is amazing breakfast ever. This is why i love to bake 🙂 Thanks Tina.
HEY!
I’m from French. Today I made this dish. That was just awesome … So delicious & spicy … my family members also liked it so much. ..
I know this post was a year ago, but I had to tell you that I made this dish for my husband and all of his friends that are in town this weekend. It was super easy to make and a huge hit! AND for my lunches this week I’m making your recipe with the chicken, sweet potatoes, BBQ sauce. I really appreciate all of the simple, few-ingredient, healthy recipe ideas!!
So glad to hear that!
Wow! This is looking very delicious. This is a really an amazing breakfast. It’s one of the most delicious breakfast recipes in my favourites. Already looking forward to tomorrow breakfast now and can’t wait to try this. Thanks a lot for sharing and keep sharing.
We love this recipe. Make it so often I don’t need a recipe anymore. Thank you!
★★★★★
Yay! That’s so great to hear!