This tater tot breakfast casserole is a dependable option for weekend brunches, family breakfasts, or holiday mornings. It’s layered with savory sausage, fluffy eggs, and sharp cheddar cheese, then topped with crispy tater tots that bake to a golden finish. Each bite delivers a satisfying mix of textures and flavors that makes this dish a reliable crowd-pleaser.
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This breakfast casserole is easy to prepare ahead of time, which makes hosting easier. You can assemble the casserole the night before, refrigerate it, and bake it fresh the next day. The ingredients are simple, and the result is hearty, cheesy, and perfect for sharing.
I love this for brunch, breakfast for dinner, or when I’m entertaining. And, it’s a whole meal in one pan so it’s a dish saver, too!
Ingredients
- Bacon – Any kind of bacon works, but I prefer thin-cut because it crisps and crumbles better.
- Breakfast sausage – Use your favorite breakfast sausage. Buy bulk sausage meat and skip the step of removing the casings.
- Sharp cheddar cheese – I almost never buy pre-shredded cheese. I prefer to shred my own with a rotary grater. So quick and easy, and it melts better, too!
- Whole milk
- Eggs
- Bell pepper – Any color will work.
- Green onions – White and green parts.
- Ground black pepper
- Onion powder
- Salt
- Tater tots – Keep them frozen so they’re easier to work with.
- Parsley – Optional garnish.
How To Make Cheesy Tater Tot Breakfast Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and grease a 9×13-inch casserole dish. A refillable oil mister helps coat the pan evenly without aerosol residue.
In a skillet over medium-high heat, cook the sausage until browned, breaking it into crumbles. A nonstick meat chopper tool works well here to break up the meat quickly and evenly. Once cooked through, drain the fat and spread the sausage across the bottom of the baking dish.
Sprinkle 2 cups of the shredded cheddar over the sausage. In a large bowl or easy-pour mixing pitcher, whisk together the milk, eggs, bell pepper, green onions, black pepper, onion powder, and salt. Pour this mixture evenly over the sausage and cheese layer.
Top the whole thing with frozen tater tots. You can line them up in neat rows if you’re feeling precise, or scatter them casually for a more rustic finish. Just make sure the top’s mostly covered.
Bake uncovered for 35 to 40 minutes or until the eggs are mostly set and bubbling around the edges. Return to the oven for 5 to 10 minutes more, until the cheese has melted and the top is lightly golden.
Allow the casserole to rest for 10 minutes before slicing. Using a cooling rack with legs underneath helps prevent condensation from softening the bottom crust. Garnish with chopped parsley, if using, before serving.
Chef Jenn’s Tips
- Use frozen tater tots straight from the freezer so they bake up crispy.
- A meat chopper ensures even crumbles without damaging your cookware.
- Assemble the casserole the night before and bake it fresh the next morning.
- Feel free to swap in cooked ham, mushrooms, or spinach for variety.
Make It A Meal
Serve with a bowl of fresh fruit, hot coffee, or strawberry lemonade to round out your brunch menu. This casserole also works well as a meal prep breakfast during the week, and it freezes like a dream so cut it into squares to heat and eat later.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the full dish in a 300°F oven until heated through.
Cheesy Tater Tot Breakfast Casserole
Equipment
Ingredients
- 4 slices bacon cooked and crumbled
- 1 lb breakfast sausage casings removed
- 2 ½ cups sharp cheddar cheese shredded and divided
- 2 cups whole milk
- 3 large eggs
- ½ cup bell pepper red, green or yellow work well, diced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- 1/8 tsp salt
- 2 lbs tater tots frozen
- 3 tablespoons parsley freshly chopped for garnish
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook sausage in a skillet over medium-high heat, breaking it into crumbles. Drain and layer the sausage in the baking dish.
- Sprinkle 2 cups of cheese over the sausage.
- Whisk together milk, eggs, bell pepper, green onion, pepper, onion powder, and salt in a mixing pitcher. Pour over the sausage and cheese.
- Top with frozen tater tots, covering most of the surface.
- Bake uncovered for 35 to 40 minutes or until the eggs are mostly set.
- Sprinkle remaining cheese and bacon on top. Return to the oven for 5 to 10 minutes, until melted and golden.
- Let rest for 10 minutes before slicing. Garnish with parsley if desired.
Notes
Chef Jenn’s Tips
- Use frozen tater tots straight from the freezer so they bake up crispy.
- A meat chopper ensures even crumbles without damaging your cookware.
- Assemble the casserole the night before and bake it fresh the next morning.
- Feel free to swap in cooked ham, mushrooms, or spinach for variety.