Pioneer Woman tater tot breakfast casserole layers crispy tater tots with bacon, eggs, sour cream, colby jack, and pimientos in a 13×9 dish. And it serves 8 to 10 at around 455 calories in about 1 hour and 10 minutes, since the whole thing assembles the night before and bakes the next morning.
Rather than scattering tater tots on top as a garnish the way most breakfast casseroles do, this recipe sandwiches the egg mixture between two full layers. That double layer means the bottom tots soak up the custard while the top row stays exposed, so you get creamy and crispy in the same bite.
The step most people skip is letting a make-ahead casserole sit at room temperature for 30 minutes before baking, because a cold dish straight from the fridge bakes unevenly. That half hour takes the chill off the center, so the eggs set all the way through by the time the top turns golden.
Source: The Pioneer Woman website
Pioneer Woman Tater Tot Breakfast Casserole
Course: Breakfast10
servings15
minutes55
minutes455
kcalCrispy bacon crumbles into a whisked mixture of eggs, milk, sour cream, scallions, pimientos, and colby jack. Then half a bag of tater tots lines the bottom of the dish before the egg mixture pours over, and the remaining tots press into the top. And after 55 to 60 minutes at 350°F uncovered, the top layer crisps while the custard sets underneath.
Ingredients
- For the bacon:
8 oz bacon, chopped
- For the egg mixture:
10 eggs
1 cup whole milk
1/2 cup sour cream
1/4 tsp kosher salt
1 tsp black pepper
4 scallions, chopped, white and green parts separated
1 (4-oz) jar diced pimientos, drained
2 Tbsp chopped parsley, plus more for serving
2 cups shredded colby jack cheese, divided (1 1/2 cups in the mixture, 1/2 cup for the top)
- For the casserole:
Nonstick cooking spray
1 (32-oz) package frozen tater tots
Directions
- Cook the bacon: Heat a large skillet over medium, then add the chopped bacon and cook 6 to 8 minutes until crispy and the fat renders out.
- Drain and cool: Transfer the bacon to a paper towel-lined plate, since it needs to cool before going into the egg mixture.
- Prep the dish: While the bacon cools, spray a 13×9 baking dish with nonstick cooking spray, then arrange half the tater tots in a single layer across the bottom.
. - Whisk the base: In a large bowl, whisk the eggs, milk, sour cream, salt, and pepper until smooth, because any lumps of sour cream create pockets that don’t set evenly.
- Build the filling: Stir in the scallions, pimientos, parsley, and 1 1/2 cups of the cheese, then fold in the cooled bacon.
- Pour over the tots: Distribute the egg mixture evenly over the tater tot layer, so every tot soaks up some of the custard.
- Add the top layer: Place the remaining tater tots in a single layer over the egg mixture, then press them gently so they sit halfway into the liquid.
- Bake immediately or make ahead: For same-day baking, preheat to 350°F, sprinkle the reserved 1/2 cup cheese on top, and bake uncovered 55 to 60 minutes until golden and set in the center.
- For overnight assembly: Cover the dish and refrigerate for up to 24 hours, then pull it out 30 minutes before baking so it comes to room temperature.
- Rest and serve: Let the casserole sit for 10 minutes after baking, then scatter extra parsley on top and cut into portions
FAQs
Can I use sausage or ham instead of bacon?
Cooked crumbled sausage or diced ham both work as direct swaps, since the protein just needs to be fully cooked before it goes into the egg mixture. Brown the sausage the same way you would the bacon, and drain the excess fat before folding it in.
Ham doesn’t need cooking first, so dice it and stir it straight into the egg mixture to save a step. The flavor shifts slightly with each swap, but the custard and tater tots carry the dish regardless of which meat you choose.
How do I keep the top layer of tater tots crispy?
Baking the casserole uncovered is the key, because a foil cover traps steam and turns the tots on top soft and soggy. The exposed top row browns and crisps in the dry oven heat while the bottom row absorbs the egg mixture underneath.
Pressing the top tots gently into the egg mixture before baking anchors them so they don’t roll around, but leave the top half exposed above the liquid. That balance gives you a crispy crown with a custardy base in every scoop.
How far ahead can I assemble this?
The recipe holds in the fridge fully assembled for up to 24 hours, which makes it perfect for holiday mornings or overnight guests. The tater tots absorb a little liquid as they sit, but the top layer still crisps up during the bake.
Let the dish sit on the counter for 30 minutes before it goes into the oven, since a cold center takes longer to set and can still be runny when the top looks done. The bake time stays at 55 to 60 minutes either way. For another Pioneer Woman make-ahead breakfast, try the Pioneer Woman French toast.
How long do the leftovers keep?
Covered tightly or stored in an airtight container, the casserole stays good in the fridge for up to 3 days. Reheat single portions in the microwave, or warm a larger section in a 350°F oven until heated through.
The top tots lose some crispness after refrigerating, but a few minutes under the broiler after reheating brings the crunch back. Keep the broiler watch close, since the cheese on top can burn in seconds once it starts bubbling again.
Can I make this vegetarian?
Skipping the bacon works, and the tater tots, eggs, and cheese carry enough substance on their own. Add an extra cup of vegetables like diced bell pepper or mushrooms to fill the gap, since the casserole needs volume to hold its structure between the two tot layers.
Sauté any added vegetables first and drain them well, because raw vegetables release water into the custard and make the center soggy. For another Pioneer Woman breakfast that works without meat, try the Pioneer Woman waffles for a lighter option alongside.
