This tater tot breakfast casserole is easy, cheesy and delicious! Breakfast sausage, egg and tater tot rounds make this casserole epic!

Sometimes I feel as if I live under a rock. That would explain how until a week ago, I’ve never heard of the heaven that is also known as… Tater Tot Casserole.

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Last weekend we were at our close friends son’s 5th birthday brunch and I had my first taste of breakfast bliss. My plate overflowed with pancake Nutella kebabs, fruit salad and tater tot casserole. After my first forkful of the tot casserole, I turned to my bff Nichole and asked her why she was holding out on me. Helloooo fellow tot lover and food blogger over here?!?! So after my second (maybe third? I can’t remember- helping) I begged Nichole for her recipe.

Because the truth is, if I have one guilty non-from-scratch pleasure, it’s tater tots. Tater tots, crowns, regular or onion flavored… I LOVE THEM ALL. I’m pretty sure my love for them stems from my childhood. Although I don’t buy them often, when I do, I bake them until they’re extra crispy and golden brown, then I sprinkle with salt (sometimes pepper!) and eat them plain or dunk them in ketchup.

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So believe me when I tell you this tot casserole is freaking amazing. Were talking browned breakfast sausage baked in eggs, topped with gooey, melty cheese, tater tots, more cheese and then crispy pieces of bacon.

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The recipe moves along easily. Cook and crisp up 4 strips of bacon, saute onion in a smidgen of the leftover bacon fat (!!!) until soft and then add in the ground breakfast sausage and cook it until it’s no longer pink and has had a chance to brown and crisp.

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Meanwhile, crack 8 eggs into a bowl, add a cup of whole milk, salt and pepper and whisk until combined.

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Once the sausage is cooked and drained of fat, place it in the bottom of a buttered 9×13 baking dish.

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Cover with the egg mixture, half of the cheese and then layer the frozen tots over top. Yep, frozen.

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Slide the pan into your preheated 350 degree oven, on the lower middle rack and bake for 30 minutes. Be sure to rotate the pan halfway through baking to ensure even cooking.

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After the 30 minutes are up, sprinkle with the remaining cheese and finely chopped bacon pieces over the tots and return the casserole back to the oven for 10 more minutes.

For an extra crispy top, move the oven rack up a notch before the casserole bakes for the final 10 minutes.

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Let the tater tot casserole cool for a few minutes before serving. This is great served hot or even room temperature. I sprinkled this with a little chopped fresh parsley, but I personally think finely chopped green onions would be really really good too. Pat and my girls ate their piece with ketchup and I had mine with a cup of coffee.

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My friends, this breakfast casserole is perfect for any family breakfast, brunch or made on a weeknight for brinner! It’s easy to make in advance (steps in the recipe instructions) and quickly pull it out, finish layering a few things and slide it into the oven to bake in the morning. 40 minutes later your home smells amazing and you have a delicious one dish meal on your hands.

Enjoy!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Tater Tot Breakfast Casserole
Yield: 12 + servings

Tater Tot Breakfast Casserole

This breakfast casserole is perfect for any family breakfast, brunch or made on a weeknight for brinner! It's easy to make a lot of it in advance (steps in the recipe instructions) and quickly pull it out, finish layering a few things and slide it into the oven to bake. 40 minutes later your home smells amazing and you have a delicious one dish meal on your hands.

Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 tablespoon softened butter
  • 4 strips thick-cut Applewood bacon
  • 1/2 cup diced yellow onion
  • 1-1/2 pound ground breakfast sausage
  • 8 large eggs, room temperature
  • 1 cup whole milk
  • kosher salt
  • freshly ground black pepper
  • 1 (8 ounce) brick of marbled cheddar and Monterey jack cheese, freshly grated (about 2 cups)
  • 3/4 of a bag of Ore-ida Tater Tots Crispy Crowns
  • chopped fresh parsley, for garnish

Instructions

Butter a 9x13 baking dish and set aside.

In a large skillet over medium-low heat, cook 4 strips of Applewood bacon until crispy but not over done. Transfer the bacon to a paper towel lined plate to absorb any grease. When cool, finely chop.

Drain all the grease out of the skillet, leaving only a teaspoon or so. Add the onion to the pan and cook about 4 to 5 minutes to soften. Add in the ground breakfast sausage, use a wooden spoon to break up the sausage into crumbles. Cook for 15 to 20 minutes or until the breakfast sausage is cooked through and browned.

While the sausage is cooking, whisk together the eggs, milk, salt and pepper.

Preheat your oven to 350 degrees.

Once the sausage is fully cooked, drain the fat from the ground sausage (I place the sausage crumbles onto a paper towel lined plate, like I do with the cooked bacon) and then place the sausage into an even layer in the bottom of the prepared baking dish. Pour the egg mixture over top and sprinkle with half of the cheese.*

Top with the tater tot crispy rounds and bake for 30 minutes, rotating the pan halfway through.

Remove and scatter the remaining cheese and crispy bacon pieces over top. Bake for an additional 10 minutes.

Let the casserole cool for a few minutes before slicing and serving with a sprinkle of parsley or the dark parts of 2 green onions that have been finely chopped.

*If making this the night before, stop right before adding the tater tots. The tots should stay frozen right until you're ready to bake. The morning of; pull the baking dish out of the fridge while the oven preheats. Top the sausage, egg mixture and cheese with the tater tots and follow the remaining recipe instructions.

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