Ham and Cheese Tater Tot Breakfast Bake
This Ham and Cheese Tater Tot Breakfast Bake will become your weekend go-to breakfast or brunch staple because everyone loves it. Plus, it's quick to put on the table without much effort.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast and Brunch, Breakfast casserole
Cuisine: American
Servings: 6 servings
Calories: 400kcal
- 3 tablespoons butter
- 3 cups tater tots
- 10 large eggs
- ½ cup milk
- 1½ teaspoons Dijon mustard
- 1½ teaspoon kosher salt
- ¾ teaspoon black pepper
- 1 cup diced ham
- 1 cups shredded cheddar cheese
- ½ cup chopped scallions green and white parts
Preheat the oven to 350 degrees Fahrenheit.
Melt the butter in the skillet over medium/high heat. Add the tater tots in an even layer and allow them to cook, stirring occasionally, until soft, brown, and easy to break into bits.
Meanwhile, add the eggs to a large bowl and whisk well to combine. Add the milk, mustard, salt and pepper to the eggs. Whisk again to combine. Set aside.
Reduce the heat under the skillet to low and stir in the ham, shredded cheese, and scallions. Stir well to combine.
Pour the prepared eggs over the potatoes and ham in the skillet. Place the skillet into the preheated oven (center rack) and bake for 30-40 minutes or until the center is set and no longer jiggly.
Allow the frittata to cool for 10 minutes and then slice into wedges and serve.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
May be frozen for up to 2 months in airtight freezer containers.
Serving: 1serving | Calories: 400kcal | Carbohydrates: 20g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 356mg | Sodium: 1429mg | Potassium: 353mg | Fiber: 2g | Sugar: 2g | Vitamin A: 922IU | Vitamin C: 6mg | Calcium: 222mg | Iron: 2mg