Ingredients
- 30-32 oz frozen tater tots
- 10 large eggs
- 1 cup whole milk or half-and-half
- 8 slices bacon, cooked crisp and crumbled (about 1 cup)
- 2 cups shredded sharp cheddar, divided
- 1 tbsp ranch seasoning (homemade or packet), to taste
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2-3 green onions, thinly sliced (plus more for topping)
- Optional: 1–2 cups diced cooked chicken or breakfast sausage; diced jalapeño or bell pepper
Equipment
- 9×13-inch baking pan
- Digital thermometer
- serrated knife
Method
- Heat oven to 375°F. Grease a 9×13-inch baking dish.
- Arrange tater tots in a snug single layer. Optional: Pre-bake 10 minutes for extra crisp.
- Sprinkle with 1 cup cheddar and most of the bacon.
- Whisk eggs, milk, ranch seasoning, garlic powder, and pepper. Pour evenly over.
- Top with remaining 1 cup cheddar and bacon.
- Bake 28–35 minutes, until the center reads 160–165°F and the top is golden.
- Rest 10 minutes. Garnish with green onions; serve with ranch or sour cream and hot sauce.
Nutrition
Calories: 420kcalCarbohydrates: 30gProtein: 19gFat: 26gSaturated Fat: 11gSodium: 920mgFiber: 2gSugar: 3g
Notes
Overnight method: Assemble, cover, and chill up to 24 hours; bake at 350°F 35–45 minutes from cold. Hard-boiled egg option: Add 6 chopped hard-boiled eggs over tots; reduce beaten eggs to 8. Gluten-free: Most tots are GF but always check labels; ranch packets vary.
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