Hash Brown Breakfast Bake

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!

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.)

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Hash Brown Breakfast Bake

  • Author: Tina Haupert
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Scale

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

  1. Preheat oven to 350 degrees F.
  2. Whisk together eggs, milk, peppers, onions, onion powder, pepper, and salt.
  3. 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!)
  4. Pour egg mixture into dish.
  5. Layer with tater tots. (If not you’re not baking it right away, cover with foil and chill in fridge until the next morning.)
  6. 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.
  7. Bake for 35 minutes. Remove from oven and top with 1/2 cup shredded cheese.
  8. Bake for another 20-25 minutes until top is golden brown.
  9. 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

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Directions:

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!)

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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.)

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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.

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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.

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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.

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Recipe makes 8 servings.

54 Comments

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

    1. 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!

  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?

    1. 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! 🙂

  3. 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.

  4. 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!

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

  6. 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!!

  7. 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!!

  8. 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.

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