Breakfast Tater Tot Casserole
Breakfast Tater Tot Casserole layers breakfast sausage, eggs, Colby Jack cheese, and golden tater tots in an easy breakfast bake.
Servings: 8 servings
Equipment
- 9x13 inch baking dish
- large skillet
Ingredients
- 1 pound breakfast sausage
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups Colby Jack cheese shredded, divided
- 28 ounces frozen tater tots
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the breakfast sausage, onion, and red bell pepper, breaking up the sausage, until browned and cooked through. Drain excess grease if needed.1 pound breakfast sausage, 1 medium yellow onion, 1 red bell pepper
- Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.2 cloves garlic
- Spread the sausage mixture evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.8 large eggs, 2 cups whole milk, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
- Pour the egg mixture over the sausage mixture.
- Sprinkle 1 cup of the cheese over the egg mixture. Arrange the frozen tater tots in a single layer on top.2 cups Colby Jack cheese, 28 ounces frozen tater tots
- Bake uncovered for about 40 minutes, or until the eggs are set and the tater tots are golden brown. If the center is still wet, continue baking before adding the remaining cheese.
- Sprinkle the remaining 1 cup cheese over the tater tots. Bake for about 5 more minutes, or until the cheese has melted and the center reaches 165°F.
- Let rest for 5 minutes, then cut into 8 portions and serve warm.
Notes
🥡 Storage: Refrigerate leftovers in an airtight container for up to 3 days. Divide into shallow containers and refrigerate within 2 hours of cooking.
♨️ Reheating: Reheat refrigerated portions in a 350°F oven for about 15-20 minutes, or until the center reaches 165°F. Cover loosely if the cheese browns too quickly, then uncover near the end. For a quick serving, microwave in short intervals until heated through; the tots will be softer.
❄️ Freezing: Cool and wrap individual portions tightly, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat from frozen, place in an oven-safe dish, cover, and bake at 350°F until the center reaches 165°F. Allow more time than for refrigerated portions and uncover near the end.
💡 Tips: Keep the tater tots frozen until assembly. Drain excess sausage grease and cook any extra vegetables first to remove moisture. Add the top layer of cheese only during the final few minutes.
🍳 Alternate Methods: Air fryer reheating: Place a cooked, refrigerated portion in an air fryer-safe dish. Heat at 325°F, checking after 8 minutes, until the center reaches 165°F. Cover with securely tucked foil if needed and follow your appliance's foil guidance. This is a reheating option; the full casserole uses the oven method above.
♻️ Leftovers: Cut leftover casserole into smaller pieces and tuck into a warm tortilla with salsa for a breakfast wrap. Reheat the casserole to 165°F before serving.
📝 Notes: Use mild or hot breakfast sausage. Cheddar, Monterey Jack, or pepper Jack can replace Colby Jack. For extra heat, add a pinch of red pepper flakes to the sausage. Cook mushrooms or spinach first and drain well before adding. The 5-minute rest is included as Additional Time, making the total time 1 hour 5 minutes. Oven and pan differences may require a longer bake.
Nutrition
Calories: 608kcal | Carbohydrates: 33g | Protein: 27g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 1249mg | Potassium: 663mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 28mg | Calcium: 355mg | Iron: 2mg
