Tater-iffic Breakfast Casserole for Two

This has become my go-to recipe when I want a tasty, complete breakfast.  And of course I frequently make a larger version when we’re hosting brunch.  I really love how versatile this recipe is – I can swap out the meats, cheeses, and seasonings to suit my mood (or to use up whatever is in the fridge).  Even better is that the leftovers reheat really well.  I’m actually planning to try this recipe out as individual breakfast muffins soon to make an easy grab-and-go breakfast during the week.  Stay tuned!

Tater-iffic Breakfast Casserole for Two
Prep time
Cook time
Total time
It's all in the title! But really, it's a two-serving breakfast casserole with some cheese, eggs, and tater-iffic goodness inside!
Recipe type: Casserole
Cuisine: American
Serves: 2
  • 20-30 tater tots (enough to cover the bottom of your chosen casserole dish)
  • 4-6 strips of bacon
  • ¼ cup diced onions
  • ¼ cup diced bell pepper
  • 1 clove garlic, minced
  • Extra virgin olive oil (EVOO)
  • Salt & pepper, to taste
  • 2 large eggs
  • ⅛ cup milk or half & half (your choice)
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • 1 tsp Dijon mustard
  • Tabasco sauce
  • ½-3/4 cup shredded cheddar cheese (enough to cover the top of the casserole)
  1. Pre-heat oven to 400 degrees
  2. Grease your casserole dish
  3. Arrange 1 layer of frozen tater tots in the bottom of your casserole dish and crisp up in 400 degree oven for 12-15 minutes. When these are done, set aside and reduce oven temperature to 350 degrees
  4. While tater tots are cooking, crisp up your bacon and allow it to cool before crumbling. You can cook your bacon stove-top over medium heat or on a cooling rack set inside a foil-lined baking sheet right alongside your tots.
  5. In a small saute pan over medium heat, cook up your onions, peppers, and garlic with a little EVOO . Cook until translucent (about 3-4 minutes) and season with salt and pepper.
  6. In a small mixing bowl, whisk together the eggs, milk, Dijon mustard, parsley, oregano, and a few dashes of Tabasco sauce
  7. Incorporate crumbled bacon into sauteed onion and pepper mixture and layer over tots
  8. Slowly pour egg mixture evenly over the other two layers
  9. Top with shredded cheese
  10. Cover with foil (helps eggs cook evenly and keeps the cheese from burning)
  11. Bake for 25 minutes (remove foil for last 5 minutes) at 350 degrees
  12. Enjoy!

"Taylor" It!
  1. You can easily switch out any of the ingredients in this recipe based on your mood. Try different cheeses, veggies, and meats. Go wild! =)
  2. Cheese - I take a little help from the grocer here and use pre-shredded, reduced-fat cheese.
  3. Nutrition - I drink Lactaid (which I find to be yummier and creamier than regular milk...yes, even the fat free version) so that's what I use. Also, as I mentioned above, I use reduced-fat cheese. I honestly don't miss either of the full-fat versions, and I'm happy knowing I shaved a few calories out of breakfast (which just means I get to enjoy a mimosa with breakfast or a glass of wine with dinner tonight!!)


I LOVE to cook, bake, and entertain for friends and family for two reasons: 1) I LOOOOOOVE food!! 2) I am a people-pleaser. I get my joy and warm, fuzzy feelings by making others feel loved and taken care of. What better way to do that than with a delicious, home-cooked meal?!

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