Tater Tot Breakfast Casserole

Recipe Ingredients

Tangy sour cream and savory cheddar add rich flavor and creamy texture to the egg filling. Scroll to the printable recipe card at the bottom of this post for exact ingredient amounts.

• Sausage – I like to use bulk ground breakfast sausage, such as Jimmy Dean.
• Bell pepper – I always use red bell pepper, but any color that you like is fine.
• Onion – Red onion adds great flavor, but white or yellow onions work, too.
• Eggs – These bind the casserole together.
• Cheese – Cheddar Jack is my favorite here.
• Sour cream – Full-fat sour creams offers the best flavor and creamy texture.
• Seasonings – I keep it simple with garlic powder, onion powder, salt & pepper.
• Tater tots – Use them straight from the freezer, do not thaw.
• Green onion – I love the fresh flavor of green onion!

How To Make Tater Tot Breakfast Casserole

• Prep. Preheat the oven to 350°F. Grease a 9″x13″ baking dish with non-stick spray and set it aside.
• Cook the sausage and veggies. Cook the sausage in a large skillet, breaking it up with a spatula. Once halfway cooked, stir in the red pepper and onion, and stir occasionally. Once the sausage has fully browned, discard any excess fat from the skillet. Set skillet aside.
• Make the egg mixture. Whisk the eggs in a large bowl, then stir in cheese, sour cream, garlic powder, onion powder, salt & pepper.

• Start layering. Spread the sausage/veggies mixture in the prepared baking dish. Pour the egg mixture evenly over the top.
• Arrange the tater tots. Add the tater tops in an even layer over the egg mixture. Sprinkle tater tots with a little more salt and garlic powder.

Tips & Variations

• Crisp up the tots. Before adding the final sprinkle of cheese over the top (when it’s almost done cooking), place the freshly baked casserole under the broiler for a couple minutes to make the tater tots more golden and crispy.
• Crank up the heat. Add finely chopped fresh jalapeño or serrano. Stir it into the browned sausage mixture for a kick of heat. You can also use 1/4-1/2 teaspoon cayenne pepper or red pepper flakes.
• More veggies. Chop up 1-2 cups roasted broccoli, cauliflower, carrots, or asparagus. Stir them into the sausage-veggie mixture for a heartier bite.
• Swap out the tots. If you like sweet potato tots, use those for a touch of sweet flavor!
• Use a different cheese. Monterey Jack, Muenster, cheddar, or mozzarella all work. Sometimes I throw in some crumbled goat cheese, which my family loves!
• Other meats. This recipe works well for most meats. Try chopped ham, bacon, or leftover steak.
• Go Tex-Mex. Cook 3-4 bacon strips until crispy. Crumble them up and toss them with the rest of the sausage and veggies. Mix in 1/2 cup black beans and 1/4 cup sweet corn kernels. Add a teaspoon of cumin along with the rest of the seasonings. Assemble the casserole as usual. Serve with Restaurant Style Salsa or Pico de Gallo.
• Line it. Line the baking dish with parchment paper to reduce clean-up. It helps prevent sticking and makes washing up much faster.

How To Store & Reheat Leftovers

• Fridge: Cover pan tightly, or transfer leftovers to a smaller airtight container, and refrigerate for up to 5 days.
• Freezer: Wrap the baking dish tightly with heavy duty foil and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Microwave individual pieces in 30-second increments until warm. For larger portions, use the oven at 300°F for 25-30 minutes.