Easy Bacon, Egg and Tot Bake (With Make-Ahead Directions)


1 cup Original Bisquick mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1 lb bacon, crisply cooked and chopped
6 cups Cascadian Farm Spud Puppies frozen organic crispy golden potatoes
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon sliced green onion (1 medium)
Ketchup, if desired

1 Heat oven to 400°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

2 In large bowl, stir Bisquick mix, milk, pepper and eggs until blended; pour into baking dish, and top with half of the bacon. Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides.

3 Place both the baking dish and cookie sheet in oven. Bake 20 minutes.

4 Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Top with green onion. Serve with ketchup.

5 Make-Ahead Directions: Make Bisquick bake as directed through step 2. Cover and refrigerate up to 12 hours. Keep potato nuggets frozen until ready to bake. Uncover, and bake as directed in steps 3 and 4.

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