Wake up your weekend with this easy, oven-baked Tater Tot Breakfast Casserole—a cheesy, savory comfort food piece of heaven.
What is Tater Tot Breakfast Casserole? It’s a one-dish breakfast casserole layering crispy, golden tater tots over a fluffy, savory egg and sausage mixture, all sprinkled with melted cheddar and bacon bits. Unique? Absolutely—imagine the perfect crunch meets a creamy, custardy center that’s best enjoyed piping hot. I first tasted a version at a family reunion years ago, and the memory of that warm, gooey bite has stuck with me ever since.
I love serving this homemade brunch star at holiday mornings when sleepy guests wander in looking for second helpings. Plus, it doubles as a comfort-food champion after a busy week—talk about meal prep that feels like a hug. And you know what? At roughly 350 calories and 20 grams of protein per generous slice, it’s a solid way to fuel up on eggs, potatoes, and just enough salty bacon to keep everyone smiling.
If you’re dreaming of swaps, sneak a peek at the Variations section below for low-carb, vegetarian, and Tex-Mex twists that’ll keep your taste buds on their toes.
Why You’ll Love This Tater Tot Breakfast Casserole
* Hands-off prep: assemble in under 15 minutes and let the oven work its magic
* Crowd-pleaser: perfect for brunch gatherings, potlucks, or holiday mornings
* Make-ahead friendly: prep the night before for stress-free baking
* Cheesy indulgence: layers of sharp cheddar melt into every nook
* Savory layers: breakfast sausage, crispy bacon, or even ham—your pick
* Oven-baked crispiness: golden tater tots on top, soft custard inside
* Customizable flair: swap in hash browns, peppers, or mushrooms
* Budget-wise: simple pantry staples feed a hungry crowd without breaking the bank
Ingredients (for Tater Tot Breakfast Casserole)
* 32 oz bag frozen tater tots (Ore-Ida recommended for extra crunch)
* 1 lb breakfast sausage, crumbled (or 8 slices thick-cut bacon, chopped)
* 1 small yellow onion, finely diced (sweet Vidalia works, too)
* 10 large eggs (or 8 eggs + 4 egg whites for a lighter bake)
* 1 cup whole milk (swap in half-and-half for extra creaminess)
* 2 cups shredded sharp cheddar cheese (blend in Monterey Jack if you like stretch)
* ½ tsp garlic powder and ½ tsp onion powder (optional for depth)
* Kosher salt and freshly ground black pepper, to taste
* 2 green onions, thinly sliced (for garnish)
* ¼ cup fresh parsley, chopped (optional pop of color)
Tips:
- For a gluten-free casserole, check that sausage and tots carry a GF label.
- Let tots sit on the counter 5 minutes to lose their icy chill—no soggy spots.
- Full-fat milk or even a spoonful of Greek yogurt ups the cream factor.
Directions to Make Your Tater Tot Breakfast Casserole
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray—this bit helps everything slide right out later.
2. In a skillet over medium heat, brown sausage until no pink remains (about 6–8 minutes), or crisp up your bacon, then chop. Transfer meat to a paper towel to drain.
3. Lower heat, add diced onion to the same pan, and sauté until translucent—around 3 minutes—releasing a sweet aroma that’s downright irresistible.
4. Whisk eggs, milk, garlic powder, onion powder, ½ tsp salt, and ¼ tsp pepper in a large bowl until frothy; those little bubbles make the custard extra light.
5. Arrange half the tots in the prepared dish in neat rows. Scatter cooked sausage (or bacon) and onions evenly, then carefully pour egg mixture over top.
6. Layer remaining tots on the custard, pressing gently, and finish with shredded cheddar—every tot deserves cheesy coverage.
7. Bake uncovered for 45–50 minutes, until eggs are set and tots are golden-brown. Tent with foil after 30 minutes if the top darkens too fast. A toothpick should come out clean from the center.
8. Let rest 5–10 minutes before slicing—this hushes extra steam and keeps the layers intact. Sprinkle green onions and parsley on top for a fresh finish.
Servings & Timing
* Yield: serves 6–8 hungry brunch lovers
* Prep Time: 15 minutes (chop, whisk, layer—done!)
* Cook Time: 45–50 minutes (golden tots, set eggs)
* Rest Time: 5–10 minutes (key for neat slices)
* Total Time: about 1 hour (from fridge to fork)
Variations
* Tex-Mex twist: swap sausage for chorizo, add diced jalapeños, use pepper jack cheese.
* Veggie boost: skip meat, stir in bell peppers, mushrooms, and baby spinach.
* Low-carb edition: replace tots with seasoned riced cauliflower for a lighter bite.
* Mediterranean vibe: crumble feta, add sun-dried tomatoes and fresh basil.
* Breakfast-for-dinner: mix in leftover roasted potatoes or shredded hash browns.
* Sweet-and-spicy: swirl in maple-glazed ham and a dash of cayenne for zing.
Storage & Reheating
Storing:
– Fridge: cover the baking dish or transfer slices to a sealed container; keep for up to 4 days.
– Freezer: wrap individual portions in foil or freezer bags; freeze up to 2 months.
Reheating:
- Oven: preheat to 325°F, reheat slices for 10–15 minutes until warmed and edges crisp.
- Microwave: cover loosely and heat 60–90 seconds, turning halfway for even warmth.
Make-ahead: assemble everything in the dish, cover, and stash in the fridge overnight—bake fresh in the morning for a zero-stress brunch.
Notes
I learned that partially thawed tots soak just enough custard to stay soft under, while the top layer fries golden. If your center still jiggles, give it an extra 5–7 minutes in the oven—foil if needed. Glass dishes heat more deeply than metal, so if yours bakes too fast, drop the temp by 10°F. Leftover slices freeze beautifully—hello, grab-and-go breakfasts!
FAQs
Q: Can I use fresh potatoes instead of tater tots?
A: Absolutely—peel, shred, and squeeze out moisture; layer as you would tots, adding a few extra minutes to bake.
Q: How do I avoid a soggy casserole?
A: Use partially thawed tots, drain excess grease from meat, and let the bake rest before cutting.
Q: Is there a vegetarian version?
A: Yes—simply omit meat, load up on sautéed veggies, or use a plant-based sausage alternative.
Q: Can I prepare this the night before?
A: Definitely—assemble, cover, and refrigerate; bake the next morning straight from the fridge.
Q: What’s the best way to reheat for crunch?
A: A low oven (325°F) revives crispiness; the microwave works but won’t get tots as golden.
Q: Why is my center still runny?
A: Your eggs may need more time—extend bake by 5–7 minutes and tent with foil if the top darkens early.
Q: Can I double the recipe?
A: Sure—spread mixture into two pans or use a larger dish; adjust bake time accordingly.
Conclusion
This Tater Tot Breakfast Casserole brings together crispy, cheesy, savory layers in one easy, homemade brunch star that’s perfect for lazy weekends or festive gatherings. Give it a try, share your favorite tweaks in the comments, and don’t miss my Hash Browns Skillet Casserole for even more potato-packed fun!
Tater Tot Breakfast Casserole
Ingredients
- 32 oz frozen tater tots Ore-Ida recommended for extra crunch
- 1 lb breakfast sausage crumbled
- 1 small yellow onion finely diced
- 10 large eggs
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp garlic powder optional for depth
- 1/2 tsp onion powder optional for depth
- Kosher salt and freshly ground black pepper to taste
- 2 green onions thinly sliced
- 1/4 cup fresh parsley chopped, optional pop of color
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray.
- Brown sausage in a skillet until no pink remains, then transfer to a paper towel to drain.
- Sauté diced onion in the same pan until translucent.
- Whisk eggs, milk, garlic powder, onion powder, salt, and pepper in a bowl until frothy.
- Arrange tater tots, sausage, onions, and egg mixture in a baking dish. Top with remaining tater tots and cheddar cheese.
- Bake uncovered for 45-50 minutes until eggs are set and tots are golden-brown.
- Let casserole rest before slicing. Garnish with green onions and parsley.
