Tatar Tot Breakfast at Dinner | Texas Butter Recipes

Name: Tator Tot Egg Bake
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Ingredients: 12 oz tater tots (Frozen ); 12 oz eggs; 1/2 cup Velveeta Queso; 1/3 lb Bacon; 1/4 cup ground beef (cooked Taco Meat); 2 oz Pico De Gallo

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5 from 1 vote

Tator Tot Egg Bake

This is a simple recipe we made one night using eggs, tater tots, bacon, and queso. It came out really good so we wanted to make sure and share this with you.

Course Breakfast, Main Course

Style American

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Calories 2142kcal

Author Shawn

Ingredients

12 oz tater tots (Frozen )
12 oz eggs
1/2 cup Velveeta Queso
1/3 lb Bacon
1/4 cup ground beef (cooked Taco Meat)
2 oz Pico De Gallo

USA - Euro

Instructions

Bake tots at 425 for 20 minutes.
Place baked tots in small Pyrex. Pour 6 scrambled over tots and baked again at 425 for 20 minutes or when eggs swell.
In large microwavable bowl put cubed Velveeta, taco meat, and pico.
On microwavable plate cook 6 slices of bacon according to your microwave instructions.
After bacon heat Velveeta mixture until it becomes liquid. Microwave or stove methods work.
By this time the tot egg bake should be done. Cut out 2 squares as big as you want.
On a plate begin to layer what you've prepped. Like this tot bake - queso - bacon - tot bake - queso - bacon.
Lastly, Scorched salsa was added to top.

Notes

We made our taco meat with our seasoning Taco Dust.
The sky and your skills are the limit. Repeat layers freely.
Butter or non-stick spray helps food from sticking to Pyrex.

➕ Nutrition

Nutrition Facts

Tator Tot Egg Bake

Amount Per Serving (355 g)

Calories 2142 Calories from Fat 1296

% Daily Value*

Fat 144g222%

Saturated Fat 48g300%

Cholesterol 1454mg485%

Sodium 5119mg223%

Potassium 2230mg64%

Carbohydrates 109g36%

Fiber 6g25%

Sugar 15g17%

Protein 101g202%

Vitamin A 3230IU65%

Vitamin C 27.6mg33%

Calcium 924mg92%

Iron 9.5mg53%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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