Tater Tot Breakfast Casserole
A hearty, make-ahead breakfast casserole that combines crispy tater tots, savory sausage, and melted cheese into one irresistible morning meal. Perfect for busy weekdays or weekend brunches when you need to feed a hungry family with minimal effort.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Mixing Bowl
Ingredients
- 1 pound breakfast sausage can substitute turkey sausage for a lighter option
- 1 medium onion diced (about 1 cup)
- 1 red bell pepper diced
- 2 cloves garlic minced
- 8 large eggs
- 1/2 cup milk whole milk creates the creamiest texture
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika smoked paprika adds extra dimension
- 2 cups shredded cheddar cheese sharp cheddar brings the most flavor
- 1 pound frozen tater tots keep frozen until ready to use
- 2 green onions sliced
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, brown the breakfast sausage, breaking it into crumbles as it cooks (about 5-7 minutes).
- Once the sausage is about 80% cooked through, add the diced onions and bell peppers. Continue cooking until the sausage is no longer pink and the vegetables have softened (about 3-4 minutes more).
- Add the minced garlic and cook for 30 seconds until fragrant. Drain any excess fat.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika until well combined and slightly frothy.
- Spread the cooked sausage mixture evenly across the bottom of your prepared baking dish.
- Sprinkle 1 1/2 cups of the shredded cheese over the sausage layer.
- Pour the egg mixture evenly over the cheese.
- Arrange the frozen tater tots in a single layer over the egg mixture.
- Sprinkle the remaining 1/2 cup of cheese over the tater tots.
- Bake uncovered for 40-45 minutes, or until the eggs are set and the tater tots are golden brown and crispy. A knife inserted into the center (in the egg portion) should come out clean.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving.
- Sprinkle with sliced green onions just before serving.
Notes
- Make ahead: Prepare the entire casserole up to 24 hours in advance, cover and refrigerate. Add an extra 10-15 minutes to the baking time when cooking from cold.
- Vegetarian option: Replace sausage with 2 cups of sautéed mushrooms and extra bell pepper.
- Dairy-free? Use plant-based milk and cheese alternatives.
- Spice lovers can add 1-2 diced jalapeños or a dash of hot sauce.
- Leftovers will stay fresh for up to 4 days when stored in an airtight container.
- For best results when reheating, use a 350°F oven for 15-20 minutes rather than microwaving to maintain crispiness.
- Vegetarian option: Replace sausage with 2 cups of sautéed mushrooms and extra bell pepper.
- Dairy-free? Use plant-based milk and cheese alternatives.
- Spice lovers can add 1-2 diced jalapeños or a dash of hot sauce.
- Leftovers will stay fresh for up to 4 days when stored in an airtight container.
- For best results when reheating, use a 350°F oven for 15-20 minutes rather than microwaving to maintain crispiness.
Nutrition
Calories: 425kcalCarbohydrates: 24gProtein: 22gFat: 28gSaturated Fat: 13gSodium: 780mgFiber: 2gCalcium: 25mgIron: 15mg
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