This easy Tater Tot Breakfast Casserole With Sausage is perfect for weekend or holiday breakfasts and brunches, or you could make it ahead of time and reheat it on busy weekday mornings!
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Eggs, cheese, evaporated milk, sausage, onion, spices, and tater tots (the best part!) combine to make a hearty, satisfying, and super delicious breakfast casserole that everyone's going to love!
Because, really, is there anyone that doesn't love tater tots? And tater tots for breakfast? Oh, my. Yes, please, and thank you!
This yummy casserole is my go-to breakfast on lazy weekend mornings (or it might be brunch by the time I get to it). It takes only 10 minutes to put it all together, and then it bakes in the the oven while I sip some coffee and catch up on my favorite TV shows.
The house smells sooo good while it's cooking. Let me tell you, you'll definitely be ready to dig right in by the time it's done!
Breakfast tater tot casserole is also perfect for holiday mornings when you don't want to be fussing about with too many things. It's got everything you want - eggs, meat, potatoes, cheese - all in one dish. Pop in some toast, and you'll be good to go.
You could even assemble the casserole the night before and put it in the refrigerator. Then, in the morning, all you have to do is bake it. Sounds like a great idea, right?
Even the leftovers are awesome! If you're into meal prepping, you can bake this up on the weekend, in the evening, or whenever you have time and then just reheat it during the week (it lasts for up to 3 to 4 days in the fridge).
Friends, this is a breakfast recipe that you'll come back to again and again!
Ingredients You Need
- Cooking spray
- Tater tots
- Breakfast sausage (bulk); try my homemade breakfast sausage for a real treat
- Onion
- Eggs
- Evaporated milk
- Garlic powder
- Onion powder
- Dry ground mustard
- Salt and pepper
- Shredded sharp cheddar cheese (white or yellow)
- Chopped fresh parsley (for garnish, optional)
How to Make Tater Tot Breakfast Casserole With Sausage
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits
- I always use thawed tater tots in this casserole (I microwave them for about 3 to 4 minutes or until they are no longer frozen). If you use frozen tater tots, the casserole will take much longer to cook.
- I use evaporated milk for a richer taste; regular milk or half-and-half could be used instead.
- The cheese is added about halfway through the cooking time because, since the casserole will take about an hour to cook, if you put it on at the beginning, it may get too brown.
- This recipe makes 4 very generous servings (or 6 smaller servings). If you've got a larger crowd to feed, you can double the recipe and use a 9x13x2-inch (4-quart) baking dish.
- To prep the casserole the night before, assemble it as directed in the recipe, and then cover with plastic wrap and refrigerate overnight. Before baking, take the casserole out of the fridge and let it sit out for 30 minutes to take the chill off. Since it is colder, you may need to increase the baking time a bit.
- Got leftovers or baking this casserole ahead of time? Once cooled, store the casserole in the refrigerator, covered, for up to 3 to 4 days.
- Reheat in a baking dish in a 325°F oven, covered with foil, just until heated through (time will depend on how many servings you are reheating). Or you can place one or a few pieces on a plate and microwave until heated through.
- For longer storage, freeze the leftovers, once cooled, for up to 2 to 3 months. You can freeze it whole or in individual servings, which is what I do. Thaw before reheating.
This casserole is also very versatile, and you can make it your own!
For example, swap out the sausage for diced ham or crumbled cooked bacon (I add the bacon with the cheese), use different cheeses, or add a few cooked vegetables (or omit the meat and make it all veggie).
You can also use thawed frozen shredded hash browns (half of a 30-ounce bag) instead of tater tots.
Since the casserole already fills the baking dish to the top as is, if you're adding more to it, I would use a slightly larger baking dish, like an 11x7x2-inch dish.
I hope you try this Tater Tot Breakfast Casserole With Sausage recipe and love it as much as I do. Thanks for visiting today!
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Tater Tot Breakfast Casserole With Sausage
Ingredients
- cooking spray
- 16 ounces thawed frozen tater tots, half of a 32-ounce bag
- ½ pound bulk breakfast sausage
- 1 cup diced onions
- 6 large eggs
- ¾ cup evaporated milk
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ¼ teaspoon dry ground mustard
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ cup shredded sharp cheddar cheese, white or yellow
- chopped fresh parsley, for garnish, optional
Instructions
- Preheat the oven to 350°F.
- Spray an 8x8x2-inch baking dish with cooking spray. Place the tater tots in the dish.
- In a medium skillet over medium-high heat, cook the sausage and onions, breaking up the sausage into small pieces as it cooks, until the sausage is cooked through and lightly browned and the onions have begun to soften, about 5 minutes. If needed, drain off any excess grease.
- Place the sausage and onion mixture in the baking dish in an even layer on top of the tater tots.
- In a medium bowl or large measuring cup, whisk together the eggs, evaporated milk, garlic powder, onion powder, dry ground mustard, salt, and pepper until well-combined.
- Pour the egg mixture into the baking dish.
- Bake for 30 minutes (it will not be done yet).
- Remove the dish from the oven and sprinkle the cheese evenly over the top of the casserole.
- Return the dish to the oven and continue baking for another 20 to 30 minutes or until the eggs are set (to check, insert a knife into the center of the casserole; if it comes out clean with no wet egg, it is done).
- Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving. Sprinkle with chopped fresh parsley, if desired.
Notes
- I thaw my tater tots by microwaving them for about 3 to 4 minutes or until they are no longer frozen.
- Regular milk or half-and-half could be used instead of evaporated milk.
- If you've got a larger crowd to feed, double the recipe and use a 9x13x2-inch baking dish. The baking time should be about the same.
- To prep the casserole the night before, assemble it as directed in the recipe, and then cover with plastic wrap and refrigerate overnight. Before baking, take the casserole out of the fridge and let it sit our for 30 minutes to take the chill off. Since it is colder, you may need to increase the baking time a bit.
- Got leftovers or baking this casserole ahead of time? Once cooled, store the casserole in the refrigerator, covered, for up to 3 to 4 days.
- Reheat in a baking dish in a 325°F oven, covered with foil, just until heated through (time will depend on how many servings you are reheating). Or you can place one or a few pieces on a plate and microwave until heated through.
- For longer storage, freeze the leftovers, once cooled, for up to 2 to 3 months. You can freeze it whole or in individual servings. Thaw before reheating.
- Estimated calories shown is for 4 servings. For 6 smaller servings, each would be 333 calories.
This post was updated on 8/7/22 to reduce the amount of evaporated milk (by half).
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