Tater Tot Breakfast Casserole
This Tater Tot Breakfast Casserole is a cozy, crowd-pleasing breakfast with crispy tater tots, savory sausage, fluffy eggs, and melty cheese all baked together in one comforting pan. Perfect for holidays, lazy weekends, or brunch with friends, and easy to customize or make ahead.
Ingredients
- 1 pound breakfast sausage mild or hot; pork or turkey
- 1 tablespoon olive oil or butter only if sausage is very lean
- 1 small onion yellow or white, finely diced
- 1 red bell pepper diced; any color works
- 2 cups cheddar cheese about 8 oz / 225 g, shredded
- 1 cup mozzarella cheese about 4 oz / 115 g, shredded; optional but recommended
- 32 oz frozen tater tots about 900 g, keep frozen; do not thaw
- 8 large eggs
- 2 cups whole milk 480 ml; 2% works, avoid nonfat
- 1/2 cup heavy cream 120 ml; optional, can replace with more milk
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon crushed red pepper flakes optional, for gentle heat
- 2 green onions thinly sliced, for garnish
- fresh parsley or chives chopped, optional for serving
- cooking spray, butter, or oil for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray, butter, or a thin layer of oil, making sure to coat the corners so nothing sticks.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a wooden spoon, until browned and cooked through, about 7–9 minutes. If the sausage is very lean and sticking, add the olive oil or butter. Drain excess fat if there is a lot, but leave a bit in the pan for flavor.
- Add the diced onion and bell pepper to the skillet with the sausage. Cook, stirring often, until the onion is softened and the pepper is slightly tender, about 4–5 minutes. Turn off the heat and let the mixture cool slightly while you prepare the egg mixture.
- In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined. Add the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and crushed red pepper flakes (if using). Whisk again so the seasonings are evenly distributed.
- Spread the sausage and vegetable mixture evenly over the bottom of the greased 9×13-inch baking dish. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the sausage layer to create a cheese layer.
- Slowly pour the egg mixture over the sausage and cheese, tilting the pan gently as needed so the liquid flows into all corners and around the filling. It is fine if some cheese floats; it will settle as it bakes.
- Arrange the frozen tater tots in a single, fairly snug layer over the top of the casserole. You can line them up in neat rows or place them evenly across the surface, but keep them in one layer for a crisp top.
- Place the casserole in the preheated oven and bake for 45–55 minutes, or until the eggs are set in the center and the tater tots are golden brown and crisp. The center should no longer wobble like loose custard when you gently shake the pan. If the tater tots begin to brown too much before the center is set, tent the dish loosely with foil for the last 10 minutes of baking.
- Remove the casserole from the oven and let it rest for 10–15 minutes so the eggs finish setting and the squares slice cleanly. Sprinkle with sliced green onions and chopped parsley or chives before serving. Serve warm, straight from the baking dish.
Notes
Yield: about 8–10 servings depending on portion size. For make-ahead, assemble up to the tater tot layer, cover, and refrigerate 8–12 hours before baking; add 5–10 minutes to the bake time if baking straight from the fridge. Leftovers keep in the refrigerator for 3–4 days and can be reheated in a 350°F (175°C) oven or toaster oven until hot and crisp on top. For freezing, cool completely and freeze baked portions for up to 2 months, or freeze the assembled unbaked casserole for up to 1 month and thaw overnight before baking. Use cold, not thawed, tater tots for the crispiest top.
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