These Easy Sheet Pan Breakfast Stacks are topped with all of the ingredients we love to eat for breakfast, brunch or any time of day. A crispy tater tot crust is topped with shredded cheese, bacon or sausage then topped with an egg and more cheese. Sprinkle with chopped green onion and it’s meal time in no time.
Easy Sheet Pan Breakfast Stacks
I began making these breakfast stacks when I couldn’t get everyone to agree on what they wanted with their eggs. We dubbed them “stacks” because you can basically add what you like to them personalizing each one to taste. They make an oh-so-good budget friendly meal that’s requested by my family for supper as often as it is for breakfast or brunch.
Ways to personalize:
- To make these meat free, top the tater tots with sauteed peppers and onions or mushrooms for a spectacular meat free version.
- You could also use cubed ham in place of the bacon and sausage.
- Any type of cheese can be used and I often use what I have on hand. You can use whatever cheese your heart desires.
- Add jalapenos or use pepper jack cheese to add a kick to the toppings.
- Add a drizzle of blender hollandaise sauce on top.
More Breakfast Dishes To Try
Breakfast food is as appealing to my family for dinner as it is earlier in the day. Dishes like Breakfast Enchiladas and Sausage and Egg Turnovers are two other favorites we enjoy. If the sweeter route is your forte perhaps Skillet Apple Pie Biscuits or Apple Pie Cinnamon Rolls will hit the spot. After you’ve tried those, you may also enjoy these One Pan Breakfast Potatoes from Chelsea’s Messy Apron.
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Helpful Kitchen Items:
Easy Sheet Pan Breakfast Stacks
Ingredients
- 48 tater tots
- 1 cup finely shredded Colby-Jack cheese divided
- 6 slices bacon cooked and crumbled OR 6 oz sausage, cooked and crumbled
- 4 large eggs
- salt and black pepper
- 2 thin green onions thinly sliced
- sour cream optional
Instructions
- Preheat oven to 425°F. Liberally spray a standard sheet pan with cooking spray.
- Arrange 12 tater tots into 4 separate squares on the pan. Place into the preheated oven and bake for 20 minutes.
- Remove from the oven and use a Tbsp to gently press the center of each tater tot crust making a slight indentation to center the yolk of the egg. It's not necessary to press it flat.
- Divide 1/2 cup of cheese evenly over each portion of tater tots. Sprinkle the bacon or sausage over the cheese.
- Carefully crack one egg into the center of each stack allowing the egg white to spread over the tater tots forming a "glue." Season with salt and black to your taste. Sprinkle the tops of each egg with the remaining cheese.
- Bake for an additional 6-10 minutes or until the egg is cooked to your preference.
- Sprinkle with green onion and top with a dollop of sour cream, if desired.
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Cheri Richardson says
sound easy and good, can’t wait to try receipe
Dannielle L Byrne says
mmmm…looks delicious, I will try this for Christmas breakfast this year! Do you know if it can be made ahead of time?
Melissa says
Hi Danielle, since these are made with frozen hash brown potatoes, they’re best if they’re assembled and then baked.
Leah says
Have you ever done this with a beaten egg so the eggs are scrambled instead of soft cooked? Looks like a yummy breakfast idea!
Melissa says
Hi Leah, that’s a great question. I haven’t but, think it would work. It may be better, if you soft scrambled them on the stove, then piled onto the tater tots and topped with cheese in the last 5 minutes of baking.