Ham and Cheddar Potato Tot Egg Bake for Easy Breakfasts Step-by-step instructions

Before you start

Before you begin, ensure your oven is preheated to 400°F (200°C) and the oven rack is positioned in the center. Gather all your ingredients and equipment so they are ready for assembly.

If you are using frozen potato tots, keep them in the freezer until the very last moment so they do not become soggy before baking. Having your ham diced and your cheese shredded ahead of time makes the assembly process incredibly quick and efficient, allowing you to get the dish into the oven without delay.

Instructions

Layering the base

1. 1Assemble the base
   Preheat your oven to 400°F (200°C). Arrange the frozen potato tots in an even layer across the bottom of a 9x13 inch ceramic baking dish. Scatter the diced ham evenly over the potato tots to ensure every serving gets plenty of flavor.
   Look for The tots should be in a single, mostly uniform layer with the ham distributed evenly across the top.
   Tip Ensure the baking dish is at room temperature before placing it in the oven to prevent thermal shock.

The potato tots and ham should be distributed evenly across the bottom of the baking dish. The tots should form a single, uniform layer to ensure they cook evenly and become crispy during the baking process. Check that there are no large gaps or piles of ham that might prevent the egg mixture from reaching the bottom of the dish.

Adding the egg mixture

2. 2Whisk and pour the egg mixture
   In a medium bowl, whisk together the eggs and milk until the mixture is completely combined and no streaks of egg white remain. Carefully pour the egg mixture over the potato tots and ham, making sure it reaches all corners of the dish.
   Look for The eggs should settle into the gaps between the tots and ham, creating a custard-like base.
   Tip Whisking thoroughly ensures the final bake has a consistent, uniform texture throughout.

The egg and milk mixture should be poured slowly and evenly over the top of the tots and ham. Ensure the liquid covers the entire surface and seeps into the spaces between the ingredients. The dish should look well-filled, and the eggs should be visible surrounding the tots without overflowing the sides of the ceramic baking dish.

Final bake and cheese melt

3. 3Top with cheese and bake
   Sprinkle the shredded cheddar cheese evenly over the top of the dish, covering the surface edge to edge. Place in the oven and bake for 35 to 40 minutes, or until the eggs are fully set and the internal temperature reaches 160°F (71°C). Remove from the oven and let rest for 5 minutes before slicing and serving.
   Look for The cheese should be melted and golden, and the center of the bake should be firm and set.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a digital thermometer inserted into the center to confirm the eggs are cooked safely.

The cheese should be spread edge to edge, covering all the ingredients. After baking, the center should be firm, the eggs should be fully set, and the cheese should be a beautiful, bubbling golden brown.

A quick check with a thermometer should confirm that the internal temperature has reached the required 160°F (71°C) mark before removing the dish from the oven.

Common mistakes

A common mistake is overcrowding the baking dish, which can prevent the potato tots from getting crispy and lead to a soggy bottom. Ensure they are in a single, even layer. Another error is not whisking the eggs and milk thoroughly; streaks of egg white can result in an uneven texture.

Finally, avoid rushing the baking process by using a higher temperature than suggested, as this will burn the cheese before the center has had a chance to reach a safe internal temperature.

How to tell it’s done

The bake is finished when the eggs are completely set and no longer liquid in the center. The top should be bubbling with melted cheese, and the potato tots should be golden brown and crisp. Use a digital thermometer to check the center of the dish; it should register at least 160°F (71°C).

Once done, remove the dish from the oven and allow it to rest for at least 5 minutes. This brief resting period allows the egg custard to firm up, making it much easier to slice into clean, neat squares for serving.

• Egg dishes: 160°F (71°C) in the thickest part