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Home » Recipes » Breakfast & Brunch

Published: Jun 7, 2023 by Cynthia Christensen · This post may contain affiliate links · Leave a Comment

Tater Tot Breakfast Poutine

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My Tater Tot Breakfast Poutine has crispy tater tots covered in scrambled eggs, smooth country gravy, and cheese. Then it's topped off with crispy bacon bits and chopped chives. Oh my.

holding a forkful of tater tot breakfast poutine.

Tater Tot Breakfast Poutine has been on my kitchen dance card for quite some time. Confession: I've never had Poutine. As I understand it, poutine is a delicious combo of crispy french fries covered in brown gravy and topped with cheese curds. There is nothing in that sentence I don't want to eat, but I've just never been to a restaurant that offers it.

A New Poutine

The closest I've come is the New Jersey Diner poutine knock-off, Disco Fries. This version has crispy fries, usually crinkle cut, covered in brown gravy, with ooey gooey melted mozzarella on top. Being the breakfast and brunch icon that I am, my mind automatically turned to transforming traditional poutine into Tater Tot Breakfast Poutine.

I want tater tots 24/7, so that was an easy pick. Country gravy screams breakfast to me (check out my Country Benedict or Chicken Fried Steak Sandwiches), so that was an easy transition. Hello, scrambled eggs, welcome to the gang. And there's no party to which I wouldn't invite bacon, so it can jump on board. All the best ingredients are assembling. Let's go!

Jump to:
  • A New Poutine
  • Ingredients
  • Substitutions
  • Tater tot poutine variations
  • Instructions
  • Equipment: Mini cast iron skillet
  • Expert tip
  • Recipe FAQ's
  • More recipes in your cast iron
  • Tater Tot Breakfast Poutine

Ingredients

Other than tater tots (and chives), every item below is a pantry staple. Grab your tots, we're making Tater tot Breakfast Poutine y'all!!

labeled ingredient picture for tater tot breakfast poutine.

Substitutions

I never want a strict ingredient list, or an intimidating component, to keep you from enjoying one of my recipes. Here are a few ways to make this Tater Tot Breakfast Poutine accessible to everyone:

  • Tater tots - I mean, this is a tater tot poutine, but somehow not everyone keeps frozen tater tots on hand at all times? You can use any convenience potatoes you have. Frozen french fries and frozen or fresh hash browns will all do the trick.
  • Gravy - For some, making gravy can seem intimidating. I get that. There are really good Southern and Country gravies available in a packet that you can use. Just make sure you have enough to make 2 cups.
  • Bacon - It has come to my attention that not everyone is a bacon fan? You can skip the bacon altogether or you can use diced ham or cooked crumbled breakfast sausage in its place.
  • Scrambled eggs - My Tater Tot Breakfast Poutine has my fluffy scrambled eggs, which are made with cream cheese and heavy cream, for almost foolproof moisture, but you can make your eggs any way that you prefer. My way is just better 😜 But I wouldn't be mad if you topped your poutine with a fried or poached egg.

Tater tot poutine variations

I am not making a traditional Poutine by any measure, so why not keep playing with my food?

  • Benedict - Send your poutine back over the border by covering it in hollandaise sauce and garnishing with diced bits of Canadian Bacon.
  • Mexican - Cover it all up with a rich queso and garnish with fresh pico de gallo and cotija cheese. Oh man, you gotta!
  • Sausage gravy - Head completely down south and cover your tots with sausage gravy and garnish with more cooked sausage crumbles!

Instructions

There are a few steps to creating all the layers of your Tater Tot Breakfast Poutine, but not one of them is difficult. Start by preheating your oven to 425°F. Prepare two small sheet pans by placing a piece of parchment paper on one and spraying the other with nonstick spray. (please forgive my dirty oven in the pictures below. it's busy in there!)

placing bacon and tater tots in the oven to bake.

1. Place 4 strips of thick cut bacon on the parchment paper lined small sheet pan. Place your tater tots in a single layer on the other.

baked tater tots and bacon.

2. Bake at 425°F for 20 minutes, or until the bacon and the tater tots are crispy, flipping everything over halfway through the time.

Eggs being scrambled in a nonstick pan.

3. Combine the eggs, heavy cream, and cream cheese. Place a nonstick pan over medium low heat and add one tablespoon of butter. Using a rubber or silicone spatula begin sweeping the sides and bottom of the pan.

Eggs being scrambled in a nonstick pan.

4. Cooked egg will be gathered up, allowing uncooked egg to drop to the bottom of the pan. Do not overcook the egg, erring on the side of underdone. The eggs will continue cooking as they rest and when you assemble the poutines.

Whisking flour and oil in a cast iron pan.

5. Melt 2 tablespoons butter in a large skillet placed over medium high heat. Add flour and whisk constantly until mixture turns light tan, about 1 minute.

Adding milk to flour and oil to make country gravy.

6. Slowly whisk in milk and bring to a boil.

Whisking country gravy in a cast iron pan.

7. Reduce to a simmer and cook, stirring often, until slightly thickened, about 4 to 5 minutes.

adding salt and pepper to small batch sausage gravy/

8. Allow to bubble up for the last minute. Add salt and plenty of black pepper to taste.

scooping scrambled eggs on top of tater tots.

9. Divide tater tots into 4 mini individual cast iron pans, or other small oven safe dishes. Spoon eggs on each.

pouring gravy on tater tots and scrambled eggs.

10. Drizzle each poutine all over with gravy.

adding shredded cheese to the top of tater tot poutine.

11. Top with shredded cheese. Place back into 425°F oven for 5 to 8 minutes or until cheese is melty and gravy is bubbly.

chopping bacon.

12. While they are baking, chop cooled bacon into ½ inch dice. Finely chop chives as well.

tater tot breakfast poutine in a small skillet.

Sprinkle the top of each poutine with chopped bacon and chopped chives.

holding a forkful of tater tot breakfast poutine.

Dig in and enjoy!

two small skillets of tater tot breakfast poutine.

Equipment: Mini cast iron skillet

Let me tell you about the joy of a mini cast iron skillet. I have 6 of them and I use them for everything. They are not only cute as heck, they cook foods quickly and evenly. They require, actually prefer, minimal cleaning and last forever.

I enjoy using my pans to make Individual Dutch Babies and Mini Fruit Crisps, and now these Tater Tot Breakfast Poutines!

Expert tip

Your instinct might be to chop your bacon and cook it, but if you do that you run the risk of some pieces cooking quicker than others. You will probably end up with some burnt bits, some undercooked bits, and a few that are just right.

Whether you oven bake them as I do, or cook them stovetop, I recommend cooking your bacon whole and chopping it up after it has cooled.

Recipe FAQ's

Can I assemble these Tater Tot Breakfast Poutine ahead?

I would not recommend making these ahead of time. If you do, the tater tots will lose their crispiness as they quickly absorb the gravy. You also run the risk of the eggs drying out.

Can I make any part of them ahead?

You can definitely cook the bacon and gravy ahead, as well as chop the chives. In the morning you just need to make the tots and the eggs. Just before assembly, reheat the bacon for 10 seconds in the microwave. Then chop the bacon and reheat the gravy, adding more milk if needed to thin. Assemble and bake as directed and you're ready to dig in!

How can I make these Poutine for a crowd?

You can make these for up to 8 people by doubling this recipe and making it on a large sheet pan. Click the 2X button on the recipe card below and cook the whole thing on the same large sheet pan that you cook the tater tots. Assemble everything on top, bake again to melt the cheese, garnish, and dish up individual servings.

More recipes in your cast iron

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  • Sautéed Cabbage and Sauerkraut in a cast iron pan.
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  • Adding fruit to my mini cast iron dutch babies
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Did you try this recipe? Tell me all about it!
Leave a ⭐️ review and comment below!
Take a pic and tag @butfirst_webrunch on Instagram!

holding a forkful of tater tot breakfast poutine.

Tater Tot Breakfast Poutine

My Tater Tot Breakfast Poutine has craveable tater tots covered in scrambled eggs, smooth country gravy, and cheese then topped off with crispy bacon bits and chopped chives. Oh my.
5 from 2 votes
Author: Cynthia
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Breakfast, Brunch
Cuisine American, Canadian
Servings 4 servings
Calories 795 kcal

Equipment

  • 2 Small sheet pan
  • 4 Mini cast iron skillet

Ingredients
 

  • ½ (16 oz) bag frozen tater tots
  • 4 slices thick cut bacon

Scrambled eggs

  • 4 large eggs
  • 4 tbs (60 g) heavy cream
  • 2 tbs (29 g) cream cheese
  • 1 tbs (14 g) unsalted butter

Country gravy

  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (15 g) flour
  • 2 cups (480 ml) whole milk
  • Salt and pepper to taste

Everything else

  • 2 cups (226 g) shredded cheddar cheese
  • 2 tablespoon chives chopped

Instructions

  • Preheat oven to 425°. Place tater tots on a small sheet pan that has been sprayed with non stick spray. Place 4 strips of bacon on another small sheet pan that has been lined with a piece of parchment paper (you can also just spray it as well)
  • Bake for 20 to 25 minutes, or until both bacon and tots are crispy. Flip the bacon and tots once, halfway through the baking time. Remove bacon to a paper towel lined plate to drain, then chop up for garnish. Leave the oven on when finished with tots and bacon.
  • While the tots and bacon are baking, make gravy and eggs.

Country gravy

  • Melt 2 tablespoons butter in a large skillet placed over medium high heat. Add flour and whisk constantly until mixture turns light tan, about 1 minute.
  • Slowly whisk in milk and bring to a boil. Reduce to a simmer and cook, stirring often, until slightly thickened, about 4 to 5 minutes, allowing to bubble up the final minute. Remove from heat.
  • If gravy appears lumpy, pass through a fine mesh strainer. Season with kosher salt and plenty of black pepper to taste.

Scrambled eggs

  • Place eggs, heavy cream, and cream cheese in a medium bowl. Whisk vigorously. The cream cheese will not completely break down into the eggs. This is fine as it will melt into the eggs while cooking.
  • Heat a nonstick skillet over medium heat. Add butter to hot skillet, if using. Pour eggs into hot skillet.
  • Using a rubber or silicone spatula begin sweeping the sides and bottom of the pan. Cooked egg will be gathered up, allowing uncooked egg to drop to the bottom of the pan.
  • If you feel that it is happening too quickly, or if you see any browning developing on the eggs, move the pan off of the heat and continue stirring.
  • Continue to gently move the egg mixture as it begins to form curds, until there is no liquid egg mixture left.
  • Do not overcook the eggs, erring on the side of underdone, as they will cook more when the poutine is assembled. Remove from the heat and pour eggs immediately into a bowl to stop the cooking.

Assembly

  • Divide the tater tots evenly into 4 mini cast iron skillets or other 2 cup shallow oven safe dishes.
  • Divide the eggs onto the top of each serving of tots.
  • Top each serving with ½ cup of gravy followed by ½ cup of shredded cheddar.
  • Place all servings back into the oven for 5 to 8 minutes, or until the cheese is melted and the gravy is bubbling up the sides.
  • Serve topped with chopped bacon and chives.

Notes

Feel free to cook gravy and bacon the night before. In the morning you just need to make the tots and the eggs. Just before assembly, chop the bacon and reheat the gravy, adding more milk if needed to thin.

Nutrition

Calories: 795kcal | Carbohydrates: 41g | Protein: 31g | Fat: 68g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 305mg | Sodium: 1256mg | Potassium: 688mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1665IU | Vitamin C: 9mg | Calcium: 613mg | Iron: 2mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

Tried this recipe?Mention @butfirst_webrunch or tag #butfirstwebrunch!

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Hi, I'm Cynthia! In our house, we get up with the sun and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

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