All of the delicious components of a savory breakfast rolled into one delicious and flavorful bake: eggs, cheese, bacon, potatoes. This lighter tater tot breakfast bake starts off with a base of sautéed bacon, pepper and onion; it is mixed with eggs, cheese, and scallions and topped with crispy tater tots. This recipe leaves you wondering.. how on earth is this “lighter?” Look forward to breakfast every morning with this savory breakfast bake.
All about this lighter tater tot breakfast bake
You might be wondering how this breakfast bake could possibly be “lighter” given the fact that it involves bacon, eggs, cheese, and tater tots (all the major food groups if you ask me!). There are a few things I did in this recipe to lighten it up, without compromising flavor:
- I use real pork bacon here, but only four pieces of it for a six-serving recipe.
- That means less than 1 slice of bacon per serving. But the bacon adds so much flavor to the base of this recipe, and we also cook the vegetables in the bacon fat, which adds even more flavor. I love using bacon fat for flavor, because the macros (and WW Points) of the bacon includes the fat, so why not use up that deliciousness?
- The egg filling is part eggs, part egg whites.
- Of course you can use all eggs here, if that’s more your thing. I like using egg whites in addition to whole eggs in order to lighten up certain recipes. Egg whites are a great way to stretch how far eggs will go, plus adding protein without a ton of extra calories or fat.
- I use Greek yogurt as a binder.
- Greek yogurt makes an excellent binder when it comes to making egg bakes or casseroles. It adds creaminess to the egg base without adding lots of calories or fat. I use Greek yogurt in place of milk or heavy cream when it comes to making a dish like this.
- The recipe calls for fat free cheese.
- I know fat-free cheese is a controversial ingredient, so as always, you can use whatever cheddar cheese you like. I like using fat free cheese in recipes like this one, where the cheese is combined with the egg mixture to make a cheesy filling. Fat-free cheese doesn’t really melt well like a full-fat cheese would, but for the purpose of mixing with eggs, I like how it works here.
What you’ll need to make this lighter tater tot breakfast bake
The ingredients you’ll need to make this recipe are:
- red bell pepper
- egg whites
- plain non-fat Greek yogurt
- garlic powder
- kosher salt
- fat-free cheddar
- mini frozen tater tots
- If you can’t find mini tots, regular size should work. I used mini because I liked how they covered the surface area of the breakfast bake.
How to make this lighter tater tot breakfast bake
Start off by preheating the oven to 350F. Chop the bacon, and dice the pepper and onion. Add the bacon to a frying pan and cook it over medium high heat for about 10 minutes. At this point, parts of the bacon will be crispy and cooked, and other parts will still need time. At this point, add the diced pepper and onion (do not drain the grease), and cook everything for another 5 minutes.
Meanwhile, prepare the egg mixture by adding the eggs, egg whites, yogurt, salt, and garlic powder to a mixing bowl. Whisk to get any clumps out, and then add the chopped scallion and 1 cup of the cheddar cheese (reserving the remainder of the cheese for the topping). Spray a 9×13 casserole dish with cooking spray. Add the bacon, pepper and onion mixture to the bottom of the casserole dish, and spread it evenly on the bottom of the dish to cover the bottom evenly. Next, pour the egg mixture on top, evenly. Finally, lay the (still-frozen) tater tots across the top of the casserole. Sprinkle with the remaining cheese.
Bake the casserole at 350F for 35-40 minutes or until the egg is firm and set to your liking.
Lighter Tater Tot Breakfast Bake
- frying pan
- casserole dish
- 4 slices center cut bacon, chopped
- 1 red bell pepper, diced
- 1 onion, diced
- 6 eggs
- 1 cup egg whites
- 1/2 cup plain non-fat Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1.25 cup fat free cheddar cheese, you can use reduced fat, but stats will change
- 2 scallions, chopped
- 12 oz mini tater tots, I used Ore-Ida brand, weighed frozen
- Preheat the oven to 350F.
- Chop the bacon into bite-sized pieces. Dice pepper and onion.
- Add the bacon to a frying pan, and sauté over medium high heat for about 10 minutes.
- The pieces will start to be crispy, but some will still be partially uncooked.
- Add the diced pepper and onion to the pan (do not drain the bacon fat).
- Cook the pepper and onion with the bacon pieces in the bacon fat for another 5 minutes.
- Spray the bottom and sides of a 9x13 casserole dish with non-stick spray.
- Add the cooked pepper, onion and bacon mixture to the bottom of the casserole dish, and spread it out on the bottom to cover the entire area.
- Meanwhile, in a mixing bowl, combine the eggs, egg whites, yogurt, garlic powder, and kosher salt.
- Whisk the mixture together to get rid of any clumps, and add 1 cup of the cheese (reserve 1/4 cup for the top) and the chopped scallions.
- Pour the egg mixture evenly over the bacon, pepper and onion mixture.
- Add the still-frozen tater tots to the top of the casserole, covering the entire surface area.
- Add the remaining cheese on top.
- Bake for 35-40 minutes or until the egg is set up.
- To reheat from the fridge: microwave to warm through (the tater tots might still be crispy this way) and then use the air fryer, toaster or oven to get it crispy again if needed.
- 7 WW points (green plan)
- 5 WW points (blue and purple plans)