Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole combines crispy potatoes, savory sausage, tender vegetables, and plenty of melted cheese in one comforting dish. The creamy egg mixture settles between the tots while they bake, creating a fluffy center with irresistible golden edges.

Mushrooms and red bell pepper add freshness and color without overpowering the familiar breakfast flavors. Meanwhile, sharp cheddar, Monterey Jack, Dijon, and a touch of smoked paprika give every bite extra depth.

This casserole is easy enough for a relaxed family breakfast yet generous enough for brunch guests. Most of the preparation happens in one skillet, and the oven handles the rest. You can even prepare the filling and egg mixture the night before. Add the frozen tater tots before baking, then enjoy a warm, cheesy breakfast that makes getting everyone to the table surprisingly easy.

Recipe Yield: 8 servings

INGREDIENTS

32 oz frozen tater tots, kept frozen
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1 tbsp unsalted butter, softened, for the baking dish
1 lb mild breakfast sausage
8 oz cremini mushrooms, finely chopped
1 medium red bell pepper, diced small
4 green onions, thinly sliced, white and green parts separated
1 tsp Worcestershire sauce
10 large eggs
1 1/4 cups whole milk
1/2 cup sour cream
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp smoked paprika
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp chopped fresh chives

INSTRUCTIONS

1. Prepare the oven and dish:
Preheat the oven to 375°F. Coat a 9-by-13-inch baking dish evenly with the softened butter.

2. Brown the sausage:
Cook the sausage in a large skillet over medium heat for 6 to 8 minutes, breaking it into small crumbles. Spoon off the excess grease, leaving about 1 tbsp in the skillet.

3. Cook the vegetables:
Add the mushrooms and bell pepper. Cook for 8 to 10 minutes, stirring occasionally, until tender and the skillet looks mostly dry. Stir in the white parts of the green onions and Worcestershire sauce, then cook for 1 minute.

4. Add the filling:
Spread the sausage and vegetable mixture evenly in the prepared baking dish.

5. Make the egg mixture:
Whisk the sour cream, Dijon, garlic powder, smoked paprika, salt, and black pepper until smooth. Whisk in the eggs, followed by the milk, until evenly combined.

6. Build the casserole:
Sprinkle 1 cup cheddar and 1/2 cup Monterey Jack over the sausage mixture. Arrange the frozen tater tots closely together in one layer. Slowly pour the egg mixture between the tots, keeping their tops mostly exposed.

7. Begin baking:
Bake uncovered for 32 to 35 minutes, until the edges are set and the tater tots begin turning golden.

8. Add the remaining cheese:
Sprinkle the remaining cheddar and Monterey Jack evenly over the casserole. Continue baking for 15 to 18 minutes, until the center is fully set and reaches 160°F.

9. Rest and serve:
Let the casserole rest for 10 minutes. Finish with the chives and reserved green onion tops, then slice and serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cook away the vegetable moisture: Let the mushrooms and bell pepper cook until the skillet looks mostly dry. This keeps the breakfast casserole creamy instead of watery.
• Keep the tater tots frozen: Frozen tots hold their shape and develop better golden edges. Pour the egg mixture slowly between them so their tops remain exposed.
• Add the final cheese later: Baking the casserole briefly before adding the remaining cheese gives the tots time to crisp and prevents the cheese from becoming overly browned.
• Prepare it ahead: Cook the sausage filling and whisk the egg mixture one day ahead. Refrigerate them separately, then assemble the casserole with frozen tots just before baking.
• Let it rest before slicing: Ten minutes of resting allows the egg custard to settle, creating cleaner servings without drying out the casserole.