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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


  • 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


  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.


  • Serving Size: 1/8 recipe
  • Calories: 190
  • Sugar: 3g
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 10g

Keywords: hash brown breakfast bake