Diva Breakfast: Biscuits N’ Tots Casserole…

Biscuits n’ Tots Casserole


1 (16.3 Ounce) Can Refrigerated Biscuit Dough

3 Tablespoons Olive Oil

1 Bag of Tater Tots

1 Teaspoon Onion Salt

1 Teaspoon Garlic Salt

Salt And Ground Black Pepper To Taste

1 Cup Cubed Cooked Ham, Or To Taste

1 (10.5 Ounce) Can Condensed Cream Of Celery

1 Cup Half n Half

8 Large Eggs

½ Cup Melted Butter

4 (8 Ounce) Packages Shredded Cheddar Cheese


Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Press biscuits into the bottom of a 9×13-inch pan, flattening them out to the edges.

Step 3 Bake in the preheated oven until biscuits begin to rise and crisp, about 10 minutes. Remove from the oven and push the centers of the biscuits down to flatten. Leave oven on.

Step 4 While the biscuits are baking, heat oil in a large skillet over medium heat. Add Tater Tots, onion salt, garlic salt, salt, and pepper. Cook until golden brown, 5 to 7 minutes. Remove to a plate. Add ham to the same skillet and cook until browned, 3 to 5 minutes. Remove from the heat.

Step 5 Mix condensed soup and 1/2 cup milk in a bowl until combined. Whisk remaining milk with eggs in a separate bowl.

Step 6 Assemble casserole: Pour tater tots over the biscuits, then pour 1/2 of the butter over top. Sprinkle with 2 packages of Cheddar cheese, then layer with condensed soup mixture, egg mixture, remaining butter, ham, and remaining packages of cheese. Cover with aluminum foil.

Step 7 Bake in the oven for 40-45 minutes. Remove foil and cook for an additional 10-5 minutes.


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