If you’re looking to feed a large group this holiday season, perhaps these Breakfast Tacos for a crowd will help you out. Instead of standing in front of the stove making several batches of scrambled eggs, allow the oven and a sheet pan to do all the work for you. Baking the eggs like frittata with crispy bacon and tater tots, will make it so much easier. Just slice into thin strips and set out all of the fixings. Then your guests can just assemble their own tacos and relieve some of that hosting stress from you. Clean up will be easier and you can spend more time actually enjoying the time with your family and friends, instead of just being in the kitchen all morning. And if you’re on the lookout for another breakfast sheet pan marvel, this Sheet Pan Egg in a Hole is the way to go.
Line a large heavy-duty rimmed baking sheet with parchment paper and grease lightly with cooking spray. Lay the bacon slices in a single layer and bake until crispy, about 12 to 15 minutes.
**Tip: You can also make this with breakfast sausage instead of the bacon, if you prefer. Or you can use both. Why pick between one delicious breakfast meat over the other?**
Spread out the tater tots on a separate baking sheet and bake until golden brown and crispy, about 18 to 20 minutes.
**Note: I’m a sucker for tater tots and yes they are a store-bought convenience item and frozen and so maybe not the best option out there, but it’s the holidays and we indulge. If you’re adverse to using tater tots, you can roast diced up russet potatoes instead! Just keep in mind that they’ll cook a little longer.**
In a large bowl, whisk 18 large eggs, milk, salt and pepper together until well combined. If you want to add a small kick to the eggs, you can add a few dashes of hot sauce in as well!
**Note: I know that sounds like a lot of eggs, but these are breakfast tacos for a crowd, after all. And it is a large baking sheet. If you want to feed less people, or have a smaller baking sheet (smaller than a half-sheet pan) then you’ll want to lessen the amount of eggs you use.**
Remove the bacon from the oven and transfer to a plate lined with paper towels. Then discard most of the bacon grease. Once the tater tots are done, arrange the bacon and tots onto the large baking sheet where you cooked the bacon, in a single layer. Carefully pour over the tots and bacon, allowing the egg mixture to spread out evenly.
**Note: Because we’re cooking this in such a high temperature, you really want a sturdy heavy-duty baking sheet. Those flimsy cookie sheets won’t do here. I LOVE these from Amazon. I use them all the time and they’re the perfect size!**
Bake until puffed up, but still wobbly in the center, about 8 minutes. Carefully remove from the oven and sprinkle the top with the cheese. Return to the oven to allow the cheese to melt and the eggs to finish cooking.
**Note: It should all puff up and no longer jiggle in the center when you move it, another 5 minutes or so. Because it’s all in a thin layer, it’ll cook a lot faster than a frittata or quiche would!**
Remove from the oven and allow to rest for about 5 minutes. Sprinkle with scallions and then slice into thin rectangles. The rectangles should fit within a tortilla, making them into the most delicious breakfast tacos.
You can assemble them for people yourself, but I really recommend just warming up a bunch of corn or flour tortillas and setting out different topping options, and just have your guests make their own tacos.
**Tip: Avocado, cilantro, pickled jalapeños, different store-bought salsas, cheese, and even sour cream would all be great topping options!**
I hope you’ll keep this recipe in mind the next time you’re looking to feed a large crowd! Even if you’re not trying to feed a crowd, this would be a great meal prep recipe for your family. Keep it in the fridge during the week and then you don’t have to worry about making breakfast every morning. The frittata part is good on it’s own as well! Give it a try and let me know what you think below!
- 10 slices bacon
- 3 cups frozen tater tots
- 18 large eggs
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Cheddar cheese
- 3 scallions, sliced
- corn or flour tortillas, for serving
- avocado, for serving
- salsa, for serving
- pickled jalapeños, for serving
- cilantro, for serving
- Preheat oven to 425°F.
- Line a large heavy-duty rimmed baking sheet with parchment paper and grease lightly with cooking spray. Lay the bacon slices in a single layer and bake until crispy, about 12 to 15 minutes. Spread out the tater tots on a separate baking sheet and bake until golden brown and crispy, about 18 to 20 minutes.
- Remove the bacon from the oven and transfer to a plate lined with paper towels. Then discard most of the bacon grease. Once the tater tots are done, arrange the bacon and tots onto the large baking sheet where you cooked the bacon, in a single layer.
- In a large bowl, whisk the eggs, milk, salt and pepper together until well combined. Carefully pour over the tots and bacon, allowing the egg mixture to spread out evenly. Bake until puffed up, but still wobbly in the center, about 8 minutes. Carefully remove from the oven and sprinkle the top with the cheese. Return to the oven to allow the cheese to melt and the eggs to finish cooking. It should all puff up and no longer jiggle in the center when you move it, another 5 minutes or so. Remove from the oven and allow to rest for about 5 minutes. Sprinkle with scallions and then slice into thin rectangles. Serve with warmed tortillas and different toppings and allow your guests to create their own tacos. Enjoy!
This is a great idea, and would also be fun for other parties or even larger fundraising events. I never would have thought of the frittata-like idea!
My resolution for 2020 (one of them) is to entertain more during the day. Can’t wait to try this! Thank you.
I love that resolution! You’ll have to let me know what you think!
Good way to make sure the last person gets some bacon! Love it. I’ll be making this- maybe even for dinner.