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This cheesy cheddar jalapeño tater tot frittata puts a fun spin on your traditional potato frittata recipe! This easy breakfast idea bakes up in one skillet, with spicy peppers, eggs, and lots of melty cheese set in a crispy tater-tot crust.

A fork stuck into a slice of cheddar jalapeño tater tot frittata on a black plate.
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Cheesy Egg Frittata Recipe with Tater Tot Crust

This cheddar jalapeño tater tot frittata recipe is unlike any other frittata you’ve had. I’ve elevated it by adding a TATER TOT CRUST! My new recipe video below shows you how to perfect the ultimate egg frittata made with spicy peppers, cheese, and crispy tater tots. Make it along with me and watch it disappear from the breakfast table!

A slice of frittata lifted from a cast iron skillet.

An egg frittata is basically like breakfast all in one skillet. You’ve got your eggs, toppings, and potatoes. This easy meal idea comes together in no time and there’s virtually no cleanup, as it’s all in one skillet. If you can crack an egg, you can make this tater tot frittata!

The thing I love most about this frittata is by far the tater-tot crust. Omg, it’s so crispy. If you love crispy brown edges on your potatoes, you will absolutely adore this frittata recipe!

Overhead view of a slice of tater tot egg frittata next to the rest of a frittata in a cast iron skillet, next to another slice of frittata on a black plate and a carton of eggs.

You don’t have to be a professional chef to make the most delicious and savory breakfast frittata recipe loaded with tasty ingredients. All you need is an oven-proof skillet, some eggs, your favorite fillings, plus tater tots (of course).

How to Make a Cheddar Frittata with Tater Tots

Check out the video below and see for yourself how easy this recipe is to make!

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5 from 1 vote

Cheddar Jalapeño Tater Tot Frittata

This cheesy cheddar jalapeño frittata recipe puts a fun spin on your traditional potato and egg frittata, made with a crispy tater tot crust. The perfect easy breakfast idea, all in one pan!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 

  • Frozen tater tots, enough to cover the bottom of a 10-inch cast iron skillet
  • 8 large eggs
  • 2 tablespoons whole milk
  • 1 large jalapeno, de-seeded and diced
  • 1 ¼ cup (141 g) shredded cheddar cheese
  • Salt and pepper, to taste

Optional toppings

  • Salsa
  • Hot sauce
  • Chives

Instructions 

  • Preheat oven to 400 °F (204 °C) and dump frozen tater tots into the bottom of a 10-inch cast iron skillet — enough to cover the bottom of it.
  • Bake for 10-15 minutes, or until tater tots have softened enough for you to mash them into an even layer.
  • In the meantime, whisk together eggs, jalapeño, cheese, salt, and pepper.
  • When the tater tots have warmed through, take a potato masher or the back of a spatula or wooden spoon to press the tater tots into an even layer.
  • Pour the egg mixture into the skillet then place in the oven to bake another 25 minutes or until the eggs have cooked through and the edges are pulling away from the sides.
  • Let cool for 10 minutes then slice and serve!

Video

Nutrition

Serving: 1serving, Calories: 437kcal, Carbohydrates: 17g, Protein: 24g, Fat: 30g, Fiber: 2g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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2 Comments

  1. Yassssss!!! I like be tater tots so freaking much! I wonder how this would work with the crispy crown version of tater tots. They’re more disc-like so I wonder if they would spread better when you mash them. Plus it would be a thinner crust. What do you think?

    1. Yes, definitely would be a thinner crust and it would work well! I would just monitor them closer since it’ll be a thinner crust so it might brown quicker :)