Rise and Shine Breakfast Casserole

Holly Watson


There is nothing like the smell of a home cooked breakfast wafting through the house on a brisk morning that will bring everyone bounding out of bed and to the table! This easy casserole combines your breakfast favorites in a whole new way! You make it the night before so all you have to do is throw it in the oven and approximately forty-five minutes later you will be well on your way by starting your day out right!


★★★★★ 1 vote

Approx. 6
20 Min
45 Min


  • 6 - 12 slice
    bread (use your favorite)
  • 1/2 - 1 lb
    bacon (or sausage if you prefer)
  • 1 pkg
    shredded cheese
  • 1 pkg
    tater tots
  • 8
  • 2 1/2 c
  • 1/2 c
    heavy ceam or half and half (can use 1/2 cup more milk if you dont have any)
  • ·
    salt & pepper (to taste)

How to Make Rise and Shine Breakfast Casserole


  1. Spray a large casserole dish with non-stick spray.
  2. Tear the 6-12 slices of bread into pieces about the size of a half dollar.
  3. Line the bottom of the pan with the bread. Make sure the bottom of the pan is completely covered. Set Aside.
  4. Fully cook the bacon (or sausage) in a skillet. Remove and pat dry with a paper towel to get rid of the extra grease.
    **Note: You can use as much or as little meat as you want. If you have a meat lover in the family you might want to try both bacon and sausage together in this recipe.**
  5. Spread the meat generously over the bread, Making sure the meat is evenly distributed.
  6. Sprinkle 1/2 the bag of cheese on top of the bacon/bread layer. Set Aside.
  7. Bake Tater Tots as directed on package. Once they are crispy & golden brown, place them on top of the cheese layer. Using a fork, run over tater tots to break some open so there will be potatoes in every bite. Set aside.
  8. In a medium/large bowl crack 8 eggs (If making a smaller casserole you may have to use 6; or if a larger about 10+) Scramble the eggs with a fork.
  9. Add 2 & 1/2 cups milk and 1/2 cup heavy cream (or half and half) to the egg mixture and whisk well. Season to taste with salt and pepper.
    ***Note: Again if you do not have these on hand or want to trim the calories just substitute for an additional 1/2 cup milk***
  10. Pour Egg/Milk over the casserole, paying special attention to the corners and sides as they tend to dry out if they don't have enough liquid.
  11. Sprinkle the other 1/2 bag of shredded cheese on the top of the casserole.
  12. Cover with Foil and let refrigerate over-night.
    (You don't necessary have to do this step but it makes the casserole a hundred times better! Really easy to make it the night before hand and just pop it in the oven in the morning!)
  13. Remove from refrigerator. Remove tin foil.
  14. Bake at 350 degrees for 35-45 minutes depending on your oven. Let cool for about 5 minutes before serving. Enjoy! :)
    **NOTE: You can always put the foil back over the dish to prevent premature browning/burning**

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