Tater Tot egg bake from What to Cook When You Don't Feel Like Cooking (page 176) by Caroline Chambers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Yukon Gold potatoes for Tater Tots.

  • AllisonML on April 29, 2026

    Shockingly good, I skipped the hot sauce but didn’t change anything else. Will be adding to the rotation.

  • mfsimmons on April 09, 2026

    This was a quick dinner to make, and while I enjoyed it, my husband gobbled it up quickly. I was short an egg, but added a cup of grated sharp cheddar we had leftover from the flautas recipe. I found that it took the full 20 minutes to bake.

  • averythingcooks on March 25, 2026

    I suppose the tater tots are to ensure a fast prep but you lose out on crispiness (certainly the point of a tot?) but we still enjoyed this "eggs for dinner" option. I sliced sweet orange pepper + pickled hot red peppadews & added chopped scallions. I also followed her suggestion of grated cheddar & chopped ham. I was nervous about overflowing my pan so I used 5 oz of tots (1/2 recipe) but now know the full 8 oz will be fine. I ate mine with a cherry tomato chipotle relish & it was HP sauce for T.

  • KCKB on September 28, 2024

    A good template for a lower-effort tortilla española. I suggest a little more olive oil and a little longer in the skillet to get some color on the onions and potatoes before adding the eggs. Also, I suggest serving with mayo or aïoli like they would in Spain, rather than ketchup (your mileage may vary). I will make this recipe in the future with any number of mix-ins. (Additional note: to reheat leftover wedges, 10 minutes in the air fryer at 325 works well)

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