Tater Tot Breakfast Casserole

This tater tot breakfast casserole is made with simple ingredients and is perfect for breakfast, brunch, or breakfast-for-dinner nights.

Course Breakfast

Cuisine American

Keyword eggs, potatoes, sausage

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 590kcal

1 pound pork breakfast sausage roll sausage, or if using links, remove the casings and tear into small pieces
1 small onion finely diced (use a yellow or white onion)
1-2 garlic cloves minced
1 tablespoon fresh sage finely chopped (about 4-5 leaves)
8 large eggs
1 cup whole milk
½ teaspoon salt we use kosher salt
¼ teaspoon black pepper
Cooking spray or oil to grease the casserole dish
1 (32-ounce) bag frozen tater tots (keep frozen)
6-8 ounces shredded cheddar cheese divided
Sliced green onions parsley, or other fresh herbs, for garnish (optional)

Add the breakfast sausage to a large skillet set over medium heat. Cook for 5-7 minutes until browned, stirring often and breaking up large pieces with a wooden spoon or spatula. Drain excess oil if needed (see notes).
Return the skillet to medium heat. Add the onions and cook for 2-3 minutes, stirring occasionally.
Add the garlic and sage and cook for 1-2 minutes, stirring often.
Take the skillet off the heat and let the sausage mixture cool slightly. Stir occasionally to help the steam escape and speed up the cooling.
If baking the casserole right away, preheat the oven to 350°F.
Add the eggs, milk, salt, and pepper in a large bowl. Whisk until combined.
Lightly grease a baking dish (at least 11x7½ inches or 2.5 quarts) with cooking spray or oil.

Arrange about half of the frozen tater tots in a single layer on the bottom of the prepared baking dish. Keep them close together without overlapping.
Spread the cooled sausage mixture evenly over the tater tots.
Sprinkle half of the shredded cheese over the sausage mixture.
Pour the egg mixture evenly over everything.
Arrange the remaining frozen tater tots in a single layer on top.

Cover the casserole dish with plastic wrap, foil, or a lid and refrigerate overnight (see notes).

Bake uncovered for 55-65 minutes, or until cooked through. The casserole should be set in the center and not jiggly. A toothpick or knife inserted in the center should come out mostly clean, and the tater tots on top should be golden brown and crispy.
If the top is browning too quickly, loosely place a piece of foil over the casserole. Check it after 30-40 minutes.
Remove the casserole from the oven and sprinkle the remaining cheese on top. Bake for another 3-5 minutes, or until the cheese is melted.
Let the casserole sit for a few minutes before cutting. Garnish with sliced green onions, parsley, or fresh herbs, if desired, and serve.

Depending on the fat content of the sausage used, you may want to drain some of the oil from the skillet after browning. The easiest way to do this is to take the skillet off the heat, arrange the meat on one side of the skillet, and tip it slightly so the oil pools on the opposite side. Use a large spoon to scoop out the excess oil and transfer it to a small bowl, can, or similar container.
Let the sausage mixture cool slightly before assembling the casserole so the hot meat does not start cooking the eggs.
If refrigerating overnight, let the casserole sit at room temperature for a little while before baking to take some of the chill off the dish. Some bakeware does not do well with extreme temperature changes.