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Breakfast Casserole With Tater Tots And Sausage

This breakfast casserole saves my mornings when everyone drifts into the kitchen at once, eyes half open and already asking what is for breakfast. Crispy potato bites, savory sausage, and melted cheese share one cozy pan while the oven does the hard work and I sip my coffee. If you love tater tots recipes and always save one more tater tot recipe for later, this pan feels like home. It has the spirit of loaded tater tots recipes, only bigger, warmer, and ready to land in the middle of the table instead of on a snack plate. Friends who like a Vegan Breakfast Casserole use plant based swaps and keep the same simple method. The easy whisk and pour step fits right beside egg casserole recipes easy fans and anyone who collects easy casserole recipes for slow weekends with family here on Elena Cooks.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keywords: breakfast casserole, easy casserole recipes, egg casserole recipes easy, loaded tater tots recipes, tater tot recipe, tater tots recipes, Vegan Breakfast Casserole
Servings: 8 servings
Author: Elena

Ingredients

Main Ingredients

  • 1 bag frozen tater tots about 32 oz
  • 1 pound ground breakfast sausage
  • 1 cup diced onion
  • 2 cups shredded cheddar cheese or another melting cheese
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1 half teaspoon black pepper
  • 1 tablespoon chopped fresh parsley or other herbs optional

Instructions

Main Steps

  1. Brown the breakfast sausage in a large skillet over medium heat, breaking it into small pieces, then drain extra fat so the casserole stays firm.
  2. Grease a baking dish and spread half of the frozen tater tots in an even layer on the bottom to make a crisp potato base.
  3. Scatter the cooked sausage over the potatoes, then sprinkle the diced onion across the top so every bite has gentle sweetness and crunch.
  4. Cover the sausage and onion with shredded cheese, then add the remaining frozen tater tots over the surface to form a golden topping.
  5. Whisk the eggs with milk, salt, pepper, and herbs in a bowl until the mixture looks smooth and the seasoning is spread through.
  6. Pour the egg mixture slowly over the layers in the baking dish and bake at 375 F for about 40 to 45 minutes until the center feels set and the top looks brown and bubbly.

Notes

Bake the casserole on the middle oven rack so the potatoes brown without burning. Let the pan rest for at least ten minutes before cutting so the slices hold their shape on the plate. For a lighter feel, use turkey sausage and a modest layer of cheese. You can build the casserole the night before, cover it, and keep it in the fridge, then bake it the next morning. Leftovers reheat well in a warm oven and make a relaxed second breakfast or even an easy dinner with a green salad.