The holidays are here and often times that means some overnight company. But have no fear! Regardless if they’re planned guests or folks that drop by last minute, I’ve got the absolute perfect dish to whip up the next morning for breakfast or brunch!
My Bacon and Eggs Tater Tot Casserole is cheesy, crispy, bacony perfection! It starts and ends with Kiolbassa Smoked Meats’ delicious Dry Cured Hickory Bacon. It’s a thick-cut, slow-crafted, naturally-smoked bacon that has no water added, so it doesn’t shrink like some other bacon. It gives this dish the perfect amount of smoky flavor!
Add to it layers of crispy tater tots, scrambled eggs, cheese, and green onions and you’ve got a complete breakfast! I absolutely love to top this with some salsa and sometimes even a dollop of sour cream. It really adds some great flavor to the dish. I just know you and your guests are gonna love this one! And it’s super easy! Trying to find Kiolbassa close to you? Just use the product locator on their website to find it in stores. Just a hint: The bacon comes in a Peppered variety, too! YUM! Y’all enjoy!
- 1 lb bacon, cut into small pieces
- 1/2 onion
- 1 green bell pepper
- 1 (4 oz) can diced green chiles
- 4 cups thawed tater tots
- 2 cups shredded Mexican Cheese blend
- 6 large eggs
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