Egg Bake with Potatoes

Everyone needs an easy egg bake recipe for breakfast. Here is the perfect recipe! Make it the night before and pop it in the oven for breakfast.

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I made the Egg Bake with bacon because who doesn't like bacon...right? My husband and son prefer the Egg Bake with sausage. Our daughter is a vegetarian so if she was home I would load the Egg Bake up with veggies and no meat. You can personalize it to your family's taste. Although this Egg Bake takes a few ingredients you might have most of them in your refrigerator. And, it's gluten free!

• Tater Tots

• Bacon-previously fried

• Onion

• Milk

• Half and Half Cream

• Season Salt-Paprika-Salt-Pepper

• 5 eggs

• Green Pepper

• Red Pepper

• Cheese

Let's get started on our Egg Bake with Potatoes. Spray your 9 x 13 pan with cooking spray or grease it with butter. I made my bacon before to save some time but fry up a pound of bacon. Combine the bacon with the finely chopped onion in a fry pan. Sauté until the onions are nicely translucent.

Oh my goodness doesn't this look good? Next add the green pepper and red pepper. Since I would have had to run to the store to get green pepper I substituted canned green chili peppers.

Once again sauté until mixed together and the red peppers are soft. Keep mixing around as to not burn the onions. Remove from the burner and cool.

In a large bowl mix together the eggs, milk, cream and spices.

Once the eggs, milk, cream and spices are nicely combined go ahead and add half the cheese. I used a blend of 4 cheeses called Mexican blend and pepper jack cheese to add a little zip to the Egg Bake. You can zip up your Egg Bake with your favorite cheese. Just do not use Velveeta Cheese or Kraft Singles(repeat to yourself several times)! Stir to combine. Set aside for just a few minutes.

Open up your tots and put them in the greased 9 x 13 pan. Please don't hate me because I don't line the tater tots up. But if you like your tater tots in a line please go ahead and put them in a order. If you ask anyone I have worked with I am not an organized person.

At this point your mixture of bacon, onions and peppers should have cooled down. Spread that mixture on top of the tater tots in the pan.

Take the egg mixture and pour over the top of your tater tots and bacon mixture. You will need to spread the egg mixture so it is evenly distributed.

Once the mixture is

spread out evenly go ahead and add the remaining cheese

to the top of your Egg Bake.

You can see my mixture includes both the Mexican cheese mixture and the pepper jack cheese. I spread it so the surface of the Egg Bake is even. This will help it bake evenly during bake time.

Next cover the Egg Bake with aluminum foil and put it in your refrigerator overnight. If you are like us we love breakfast for supper. So I made this early in the morning and popped it in the fridge during the day.

Take it out of the refrigerator and bake at 350° with the aluminum foil on for 25 minutes. Uncover and bake for an additional 25 minutes or until the cheese is bubbling around the sides of the Egg Bake. Enjoy!

Egg Bake with Potatoes Recipe

Prep time: 30 minutes

Bake temperature: 350°

Bake time: 50 minutes

Ingredients

• 16 ounce bag of Tater Tots

• 1 pound of bacon

• 1 medium onion

• 2 cups milk

• ½ cups half and half Cream

• 2 shakes of season salt

• ½ teaspoon paprika

• ½ teaspoon salt

• ½ teaspoon pepper

• 5 eggs

• 1 green Pepper

• 1 red Pepper

• 2 cups cheddar cheese

• 1 cup pepper jack cheese

Instructions

1. Add the tater tots to a greased 9 x 13 pan

2. Combine the bacon (previously cooked) and onion to a skillet and sauté until the onions are translucent.

3. Add the peppers to the bacon and onion mixture. Sauté for 5 more minutes mixing as to not burn the onions. Take off the burner and set aside to cool. Once cool spread the bacon, onion and pepper mixture over the tater tots.

4. In a large bowl mix together the eggs, milk, cream and spices. Once combined add 1 cup cheddar cheese and 1 cup pepper jack cheese to the egg mixture! Pour over the tots and bacon.

5. Sprinkle the remaining cheese on top of the Egg Bake.

6. Cover and refrigerate overnight.

7. Bake at 350° for 25 minutes covered with foil, remove the foil and bake for an additional 25 minutes. Cut and serve.

   
   

   

   
   

Missy's Notes

• I used bacon but you can use sausage or different veggies in this Egg Bake. I know my sister Lola would love mushrooms in her Egg Bake.

• Make sure to refrigerate for at least 7 hours before baking.

• This recipe makes 12 medium size pieces of Egg Bake.

• Did I mention it was Gluten Free? It is!