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This easy Tater Tot Breakfast Casserole is one of my family’s all-time favorite breakfast dishes. Filled with crispy tater tots, savory sausage, fluffy eggs, and plenty of gooey melted cheese, it’s the ultimate make-ahead breakfast perfect for holiday mornings, busy school days, or weekend brunch.
This Tater Tot Breakfast Casserole recipe is hearty, savory, and super cheesy. It’s similar to my classic Breakfast Casserole, but instead using day-old bread to make the base, this recipe uses frozen tater tots. My son really loves tater tots, so he gets especially excited whenever I make this.
What I love most about this tater tot breakfast casserole is that it is simple to make and incredibly versatile. I often toss in spinach or bell peppers for a boost of color and nutrition, and switch between mild and spicy sausage depending on what my family is craving (or what’s on sale at the grocery store).
It can be assembled and baked right away, or prepared in advance, refrigerated, and popped in the oven whenever you’re ready. Best of all, leftovers are fantastic reheated for breakfast, lunch, or even dinner.
And if you love tater tots, be sure to check out my classic egg-free Tater Tot Casserole made with ground meat, corn, and green beans in a savory homemade gravy, or this Cowboy Casserole Recipe filled with ground beef and beans in a bubbly cheese sauce.
Table of Contents
Key Ingredients
This Tater Tot Breakfast Casserole uses a handful of simple ingredients. The following brands are the ones I reach for most often, along with some of my favorite substitutions.
- Frozen Tater Tots: I usually buy Ore-Ida Extra Crispy Tater Tots because they bake up crispy and never let me down. Sometimes I swap them with sweet potato tots if I want to change things up.
- Ground Sausage: I often use breakfast sausage, but mild or spicy Italian sausage is just as delicious. You can also use ground turkey, chicken sausage, oven-cooked bacon or even diced ham. Plant-based sausage crumbles also work surprisingly well if you want to make this casserole vegetarian.
- Onion: I almost always use yellow or white onions, diced finely so they soften nicely with the sausage. Shallots or green onions are good substitutes if you want a milder flavor.
- Eggs: Six large eggs give the casserole its custardy base. If I’ve run out of whole eggs, I’ll sometimes use liquid eggs or even part egg whites. For an egg-free version, an egg replacer such as JUST Egg is a good option.
- Heavy Cream and Whole Milk: I really love the richness of this combination. Half and half will produce similar results. For a dairy-free casserole, I have had success with unsweetened oat milk or almond milk mixed with a splash of dairy-free creamer. I don’t (personally) care for coconut milk in this dish, but it will work in a pinch.
- Cheese: I usually mix sharp cheddar with pepper jack because the combination adds both bold flavor and a touch of spice. When I am cooking for kids or guests who prefer something milder, I stick with just cheddar or use a cheddar and mozzarella combo. For best results, buy blocks of cheese and shred them yourself; it melts much better than pre-shredded bags.
- Seasonings: I usually keep it simple with salt, black pepper, and a little cayenne. Cayenne is quite spicy, so whenever I’m making this dish for guests sensitive to spicy foods, I’ll swap it for smoked paprika or leave it out alltogether.
How to Make Tater Tot Breakfast Casserole
- Prepare the dish: Spray a 9×13-inch casserole dish with non-stick cooking spray. Line the bottom with the frozen tater tots in a single, even layer.
- Cook the sausage and onions: Heat olive oil in a large skillet over medium-high heat. Add the sausage and diced onion (image 1). Cook for 8 to 10 minutes, or until the sausage is browned and the onion is soft (image 2). Remove from heat and let cool slightly. Spread the mixture over the tater tots.
- Make the egg mixture: In a large bowl, whisk together the heavy cream, milk, eggs, salt, pepper, and cayenne. Stir in the shredded cheese until combined (Image 3, 4).
- Assemble: Pour the egg and cheese mixture evenly over the tater tots and sausage (Image 5). Cover with foil and refrigerate for at least 1 hour or up to 12 hours.
- Bake: Preheat the oven to 350°F. Tent the dish loosely with foil (make sure the foil does not touch the cheese). Bake for 40 to 45 minutes, until the edges start to bubble. Remove the foil and bake for an additional 10 to 15 minutes, until the top is golden and the cheese is melted (Image 6).
Serving Recommendations
I love that this Tater Tot Breakfast Casserole is a complete meal in itself with sausage, eggs, potatoes, and cheese all baked together. Most of the time, I just serve it as is, but I also like to add a few simple sides depending on when and how I am serving it.
- For dinner: I often make this casserole for an easy breakfast-for-dinner night and serve it with a side of greens like this simple arugula salad with shaved parmesan.
- For breakfast: I like to pair it with an easy fruit salad or a green smoothie. For a full breakfast spread, I like to bake something sweet like banana nut muffins, homemade bakery-style blueberry muffins, or baked apple donuts to go with it.
- For holidays and guests: This casserole makes a beautiful centerpiece on the table. It’s perfect served served alongside cinnamon rolls, croissants, or fresh juice.
- For leftovers: One of my favorite things about this recipe is how well it reheats. I often warm up a slice the next day for a quick breakfast, or wrap it in a tortilla with sour cream and salsa for an easy grab-and-go meal.
Frequently Asked Questions
No, it does not have to be chilled overnight. However, I find that letting it sit in the refrigerator for at least 45 minutes helps the tater tots thaw a bit and soak up some of the egg mixture, but you can bake it right away if you are short on time.
Yes! One of the reasons I love this recipe is how well it works as a make-ahead dish. I often assemble it the night before, cover it with foil, and refrigerate it until the next morning. That way all I have to do is pop it in the oven, and breakfast (or brunch) is ready to go.
Definitely. I have used hash brown patties in place of tater tots, and they work really well. Just arrange them in a single layer on the bottom of the baking dish, and the casserole will still bake up cheesy, hearty, and delicious.
Yes, this casserole freezes beautifully. I like to bake it first, let it cool completely, then cut it into squares and wrap them tightly before freezing. It will keep well for up to 2 months. When I am ready to eat it again, I thaw it in the refrigerator overnight and reheat in the oven or microwave.
More Favorite Breakfast Recipes
I am so excited for you to try this Tater Tot Breakfast Casserole! With its crispy potato base, savory sausage, custard-like eggs, and gooey melted cheese, it is hearty, comforting, and a guaranteed family favorite.
If you make this recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback will help other readers discover (and enjoy!) this recipe too. Thank you so much! 💛
Tater Tot Breakfast Casserole
Ingredients
- 1 (16 ounce) bag frozen tater tots
- 1 tablespoon olive oil
- 1 pound ground sausage, sweet Italian sausage, spicy Italian sausage, or breakfast sausage
- 1 large onion, diced
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 cup sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
Instructions
- Grease a 9×13 inch casserole dish. Keep the tater tots frozen and arrange them tightly in a single layer across the bottom
- Heat olive oil in a large skillet over medium to medium-high heat. Add the sausage and diced onion, and cook for 8 to 10 minutes, until the sausage is browned and the onion is tender.
- Drain off any excess fat, then scatter the mixture evenly over the tater tots.
- In a large bowl, whisk the eggs, heavy cream, milk, salt, black pepper, and cayenne until smooth. Fold in the shredded cheeses.
- Pour the egg mixture evenly over the sausage and tater tots. Lightly press down with a spatula to ensure everything is evenly coated.
- Cover the dish snugly with foil, creating a small dome so the foil does not touch the cheese.
- Refrigerate for at least 1 hour and up to 12 hours to allow the tots to hydrate and the flavors to meld.
- When ready to bake, preheat the oven to 350°F. Place the casserole on the center rack and bake, covered, for 40 to 45 minutes, until the edges are bubbling. Remove the foil and continue baking 10 to 15 minutes, until the top is melted, lightly golden, and the center is set.
- Let the casserole stand 5 to 10 minutes before slicing. Serve warm.
Notes
- Tater tots: I recommend Ore-Ida Tater Tots for the crispiest texture, but hash brown patties or even sweet potato tots can be used instead.
- Sausage: Any ground sausage works here. Try mild Italian, spicy Italian, breakfast sausage, or swap in ground turkey, chicken sausage, or plant-based sausage crumbles.
- Cheese: Buy blocks of cheddar and pepper jack and shred them yourself for the best melting texture. You can substitute with Colby Jack, mozzarella, or provolone.
- Dairy-free option: Replace heavy cream and milk with oat milk or almond milk and use a dairy-free shredded cheese alternative.
- Make-ahead: Assemble the casserole the night before, cover, and refrigerate until baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze baked casserole portions for up to 2 months. Thaw overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello…
Can you use diced breakfast sausage rather than the ground sausage meat?
ah
Absolutely, you can definitely use diced breakfast sausage in place of ground sausage meat for your breakfast casserole! Using diced sausage will add a bit more texture and bite to the dish, which can be a delightful variation. Just be sure to cook the diced sausage thoroughly before adding it to the casserole to ensure it’s fully cooked and safe to eat. This substitution should integrate seamlessly with the other ingredients and will still deliver that hearty, flavorful breakfast dish you’re aiming for!