Tater Tot Breakfast Casserole
This Tater Tot Breakfast Casserole is a hearty, make-ahead friendly breakfast loaded with savory sausage, fluffy eggs, melty cheese, and a crispy blanket of tater tots on top. Perfect for holidays, brunch, or feeding a hungry crowd.
Ingredients
- 1 pound breakfast sausage casings removed; pork, turkey, or plant-based
- 1 small onion finely chopped (about 1 cup)
- 1 bell pepper finely chopped; any color, optional but recommended
- 2 cups cheddar cheese shredded, divided (about 8 ounces)
- 8 large eggs
- 2 cups milk whole or 2%; or use half-and-half for a richer texture
- 1 teaspoon kosher salt use a scant teaspoon if sausage is very salty
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika optional, for subtle smoky flavor
- 1/2 cup sour cream or plain Greek yogurt whole milk yogurt works best
- 32 ounces frozen tater tots kept frozen; one standard bag
- cooking spray or butter for greasing the baking dish
- sliced green onions or chives optional, for serving
- salsa or pico de gallo optional, for serving
- hot sauce optional, for serving
- sliced avocado or guacamole optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter, making sure to coat the corners well.cooking spray or butter
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until it is no longer pink. Add the finely chopped onion and bell pepper and cook for another 4–5 minutes, until the vegetables are softened and most of the moisture has cooked off. Drain off any excess grease so the mixture is fairly dry.1 pound breakfast sausage, 1 small onion, 1 bell pepper
- Transfer the cooked sausage and vegetable mixture to the prepared baking dish and spread it into an even layer. Sprinkle 1½ cups of the shredded cheddar cheese evenly over the top, reserving the remaining ½ cup for later.1 pound breakfast sausage, 1 small onion, 1 bell pepper, 2 cups cheddar cheese
- In a large mixing bowl, whisk together the eggs, milk, sour cream or Greek yogurt, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika (if using) until smooth and well combined. The mixture should be pale yellow and creamy with no large streaks of egg white.8 large eggs, 2 cups milk, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika
- Slowly pour the egg mixture evenly over the sausage and cheese in the baking dish. Use the back of a spoon to gently nudge the sausage around if needed so everything is well coated with the egg mixture.1 pound breakfast sausage, 1 small onion, 1 bell pepper, 2 cups cheddar cheese, 8 large eggs, 2 cups milk, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika
- Place the frozen tater tots in a single layer over the surface of the casserole. Line them up in neat rows or arrange them close together so there are no large gaps. Keep the tots frozen so they hold their shape and crisp up well.32 ounces frozen tater tots
- Place the casserole on the middle oven rack and bake, uncovered, for 45–55 minutes, or until the eggs are set in the center and the tater tots are golden brown on top. The edges should be bubbly and the top should feel firm when gently pressed with the back of a spoon. If the tots brown too quickly, tent the dish loosely with foil for the last 10–15 minutes of baking.
- Sprinkle the reserved ½ cup of shredded cheddar cheese over the top of the casserole during the last 5–10 minutes of baking. Continue baking just until the cheese is melted, glossy, and gooey.2 cups cheddar cheese
- Remove the casserole from the oven and let it rest for 10–15 minutes so the eggs can finish setting and the slices hold together. Cut into squares and serve warm, topped with sliced green onions or chives, salsa or pico de gallo, hot sauce, and sliced avocado or guacamole if desired.sliced green onions or chives, salsa or pico de gallo, hot sauce, sliced avocado or guacamole
Notes
For a make-ahead option, assemble the casserole completely (sausage layer, cheese, egg mixture, and tater tots), cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the cook time. Leftovers keep well: refrigerate for 3–4 days or freeze baked portions for up to 2 months. Reheat single servings in the microwave, then crisp in a toaster oven if desired. To keep the tater tots crispy, bake uncovered on the middle rack and broil for 1–2 minutes at the end if needed. For variations, try swapping sausage for bacon, ham, or chorizo, or skip the meat and add extra sautéed vegetables like mushrooms and spinach.
Nutrition
Calories: 450kcal
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