Short description
I absolutely love this hearty breakfast bake—it layers crispy tater tots, savory sausage, gooey cheese, and a fluffy egg custard for a comfort-food mashup that’s easy to prep and perfect for feeding a crowd.
Why You’ll Love This Recipe
I treasure how effortless this casserole is: minimal chopping and hands-on time, yet it delivers big flavor and texture—crispy tots, juicy sausage, melted cheese, and creamy eggs. It reheats beautifully, making it ideal for breakfasts or brunches all week long. Plus, it’s easily customizable to match what I have on hand or my dietary preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 lb hot breakfast sausage
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1 (30–32 oz) bag frozen tater tots
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1 tsp salt
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½ tsp pepper
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¼ tsp garlic powder
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¼ tsp onion powder
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1½ cups shredded cheddar cheese
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½ cup mozzarella cheese
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8 eggs
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2 cups milk
Directions
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Preheat oven to 350 °F and lightly spray a 9×13‑inch pan with cooking spray.
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In a large skillet, cook the sausage over medium heat until no longer pink, then drain any excess fat.
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In a large mixing bowl, combine the sausage, frozen tater tots, cheddar, and mozzarella. Transfer the mixture evenly into the prepared pan.
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Whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well blended.
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Pour the egg mixture over the tater tot and sausage layer.
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If not baking immediately, cover the pan and refrigerate until needed.
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Bake uncovered for 60–70 minutes, or until the eggs are fully set and the top is lightly golden.
Servings and timing
This casserole serves about 8–10 people. Prep takes approximately 15 minutes, and baking requires about 60–70 minutes.
Variations
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Milder flavor: Swap hot sausage for mild breakfast sausage.
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Veggie boost: Stir in diced bell pepper, onions, mushrooms, or spinach.
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Different cheeses: Use pepper jack for spice or Swiss for a nuttier flavor.
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Hash brown swap: Exchange tater tots for frozen hash browns for a different texture.
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Extra protein: Add cooked plant-based sausage or tofu crumbles for a unique twist.
Storage/reheating
Once cooled, cover leftover casserole tightly and store in the fridge for up to 4 days. To reheat, I slice a portion, cover with foil, and warm in a 350 °F oven for about 15 minutes (or microwave it for 1–2 minutes until hot). For longer storage, freeze individual portions in airtight containers for up to 3 months. Reheat from frozen on a baking sheet at 350 °F for about 25–30 minutes, or until warmed through.
FAQs
How can I fix a soggy casserole?
If the casserole seems soggy, I make sure to drain the sausage well and bake it uncovered so excess moisture evaporates. For even crispier results, I sometimes broil the top for 1–2 minutes at the end—just watch closely.
Can I prep this the night before?
Absolutely. I assemble the casserole the night before, cover it, and refrigerate overnight. Then I bake it in the morning—just add a few extra minutes to the baking time if it’s cold from the fridge.
Can I make it ahead and freeze it before baking?
Yes, I recommend assembling the casserole in a freezer-safe pan, tightly wrapping it in foil, and freezing. When ready to bake, I thaw it overnight in the fridge, then bake as directed—adding 10–15 minutes if still slightly cold.
What can I use instead of milk?
I’ve substituted half‑and‑half or a mix of milk and heavy cream for a richer custard. For a lighter version, I’ve used unsweetened almond milk—just be sure it’s unsweetened and plain to avoid altering the flavor.
Is there a vegetarian alternative?
Definitely. I skip the sausage and load the dish with veggies—like mushrooms, peppers, zucchini—and toss in an extra cup of cheese or plant-based sausage for protein. It still bakes beautifully and makes a filling vegetarian option.
Conclusion
This Tater Tot Sausage Breakfast Casserole is one of my go-to dishes when I want something comforting, satisfying, and low-effort that still impresses. Whether I’m serving friends for brunch or prepping ahead for busy mornings, it hits all the marks. I hope making it brings you the same joy—and a delicious, cozy breakfast!
Print
Tater Tot Sausage Breakfast Casserole
- Total Time: 75–85 minutes
- Yield: 8–10 servings
- Diet: Gluten Free
Description
A hearty breakfast casserole with crispy tater tots, savory sausage, gooey cheese, and a fluffy egg custard that’s easy to prep and perfect for feeding a crowd.
Ingredients
2 lb hot breakfast sausage
1 (30–32 oz) bag frozen tater tots
1 tsp salt
½ tsp pepper
¼ tsp garlic powder
¼ tsp onion powder
1½ cups shredded cheddar cheese
½ cup mozzarella cheese
8 eggs
2 cups milk
Instructions
- Preheat oven to 350°F and lightly spray a 9×13-inch pan with cooking spray.
- In a large skillet, cook the sausage over medium heat until no longer pink, then drain any excess fat.
- In a large mixing bowl, combine the sausage, frozen tater tots, cheddar, and mozzarella. Transfer the mixture evenly into the prepared pan.
- Whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well blended.
- Pour the egg mixture over the tater tot and sausage layer.
- If not baking immediately, cover the pan and refrigerate until needed.
- Bake uncovered for 60–70 minutes, or until the eggs are fully set and the top is lightly golden.
Notes
- For a milder flavor, swap hot sausage for mild breakfast sausage.
- For added veggies, stir in diced bell pepper, onions, mushrooms, or spinach.
- Try different cheeses, like pepper jack for spice or Swiss for a nuttier flavor.
- Swap tater tots for frozen hash browns for a different texture.
- For extra protein, add cooked plant-based sausage or tofu crumbles.
- Store leftovers in the fridge for up to 4 days or freeze individual portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 230mg
