Tater Tot Breakfast Casserole With Sausage
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!
Servings: 4 very generous servings (or 6 smaller servings)
Calories: 500kcal
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
- 1 (12-ounce) can 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.
Recipe 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.
- 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.
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