Tater Tot Breakfast Casserole

If you’re looking for a tasty and quick breakfast that the whole family will enjoy but can be prepared the night before, this Tater Tot Breakfast Casserole is just the thing! It’s super yummy, hearty, and full of tater tots, eggs, and cheese making it a heart warming meal. Best of all it can be prepped the night before leaving those hectic mornings and holiday brunches free for other things.

How to make a Tater Tot Breakfast Casserole

First in a large skillet over medium high heat brown the pork sausage breaking it up with a spatula. When the sausage is about halfway through the browning process add the onion and bell peppers. Continue cooking until the pork is browned and the onions and peppers are soft. Drain any excess grease and set the pan aside for a few minutes.

Place a single layer of frozen tater tots in the bottom of a greased 9×13 inch baking dish. Cover the tater tots with half the cheddar cheese and half the Monterey Jack cheese. Then in a large bowl whisk together the milk, eggs, kosher salt and fresh ground black pepper. Pour the egg mixture over the shredded cheese and spoon the sausage mixture on over it. Finally top with any remaining tater tots and bake covered with aluminum foil for 30 minutes.

Remove the foil and sprinkle with the rest of the cheese. Bake for around 25 minutes or until the cheese is melted and the casserole is set and cooked through. For best results let it stand 10 minutes before slicing.

Recipe notes and helpful tips

• I like Jimmy Dean’s All Natural pork sausage or Bob Evan’s Naturally pork sausage. Both are very flavorful.
• Crisp bacon or ham can be substituted for the breakfast sausage.
• Pro-Tip – remove any excess grease from the skillet by tilting the pan and absorbing the grease with paper towels.
• Any color bell pepper works well with this casserole.
• For even more flavor add some dried herbs or seasonings. Mix it up so one herb is not overpowering. Think thyme, rosemary, marjoram, or oregano. Or try Italian seasoning, Creole seasoning, a little garlic powder, or dry mustard.
• This casserole can be prepped the night before.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
• To freeze let the casserole fully cool then cover well with two layers of plastic wrap. Store in the freezer for up to 2 months. Thaw in the fridge overnight.
• Garnish with fresh chives or fresh parsley. 

How to prep this casserole in advance

Prepare the casserole up to the point of baking and cover well with plastic wrap. Then refrigerate it along with the remaining shredded cheese. When ready to bake remove the casserole from the fridge about 30 minutes prior to baking. Replace the plastic wrap with aluminum foil. Bake as directed removing the foil after 30 minutes and sprinkling with remaining shredded cheese. Bake uncovered for another 20-30 minutes or until cooked through and set.

More egg recipes to try!

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