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Whether this is for a weekend brunch or a weeknight brinner (breakfast for dinner), it is sure to be a winner! The possibilities are endless with this breakfast casserole. You can make it as a breakfast meal-prep option to re-heat on the go during the week because it re-heats beautifully! Heck, you could even slice it up and stick it in between two toasted English muffins to have a breakfast sandwich!

With Easter and family gatherings right around the corner, this Bacon Broccoli Tot Breakfast Casserole is the perfect dish to feed a crowd. Easter brunch, baby/bridal showers, hungry kids, in-laws – this casserole is a one-dish wonder.

I cut the bacon into larger 2-inch pieces and I love it compared to the smaller, chopped pieces of bacon. Its like stumbling upon a little bacon present just for you. Plus, it gives it a fun look! I think John about fell over dead when he saw that I bought a 3 pound pack of bacon from Costco. It was worth it.

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Bacon Broccoli Tot Breakfast Casserole


  • Author: KJ & Company - Kate Poskochil

Description

Bacon Broccoli Tot Breakfast Casserole is a mouthful to say, but it is a mouthful of goodness! Everything that you could want in a breakfast casserole is loaded into one dish. Golden, crunchy tots, thick, salty bacon, and fresh broccoli are wrapped up together in a cheesy, whipped egg base. Your fork will keep going back for more!


Scale

Ingredients

  • 8 strips of bacon, cooked and chopped into 1 inch pieces
  • 12 eggs
  • 3/4 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 2 cups broccoli florets
  • 32 oz bag frozen tater tots
  • Salt and pepper

Instructions

  1. Preheat your oven to 375 degrees. In a large bowl, whisk together the eggs, heavy cream and mozzarella cheese. Lightly season with salt and pepper.
  2. Line the bottom of a 9×13 baking pan with about 3/4 of the tater tots. Evenly top the tater tots with the broccoli florets and half of the bacon pieces. Evenly pour the egg mixture over everything. Top with the remaining tater tots and bacon pieces.
  3. Bake the breakfast casserole for 50 minutes – 1 hour, or until the top is slightly golden brown and the eggs are cooked through. Enjoy!

Notes

  • The breakfast casserole can be made up to a day in advance. Prior to baking, cover and refrigerate it. Bring it out of the refrigerator 30 minutes prior to baking and serving.

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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