Fully Loaded Tater Tot Breakfast Casserole
This hearty, fully loaded Tater Tot Breakfast Casserole is the kind of dish that gets everyone excited for breakfast. It’s rich, cheesy, and layered with crispy tots, savory sausage, and a creamy egg mixture that holds everything together. It’s perfect for weekend brunches, holiday mornings, or any time you need a make-ahead crowd-pleaser. My family loves this recipe, and I bet yours will, too!
I love this Fully-Loaded Tater Tot Breakfast Casserole recipe, and my family gobbles it up whenever I make it! Plus, I love that I can prep it the night before, keep it chilled, and pop it in the oven first thing. The golden tater tots on top give it that crave-worthy crunch, and the bacon and melted cheese add the final layer of flavor that nobody can resist!
This is the kind of make-ahead breakfast casserole that people will remember. Whoever thought to top a casserole with tots is a genius! I wish I could take credit, but I can’t. But boy-oh-boy, is it good!
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 – Large or extra large are fine.
- 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 Tater Tot Breakfast Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F. I like to use a refillable oil mister to lightly coat my baking dish; it’s sleeker than aerosol sprays, and you get a nice, even coat without the chemicals.
Next, brown the sausage in a large skillet over medium-high heat. A meat chopper tool is my go-to here. It makes breaking up sausage quick and super uniform, and once you’ve tried one, you’ll never want to go back to a wooden spoon. After the sausage is fully cooked and browned, drain the fat and spread the meat evenly in your baking dish.
Sprinkle 2 cups of shredded cheddar cheese right over the sausage. Then it’s time to mix the eggs and milk. I love using an easy-pour mixing pitcher for this step. It’s got a handle, measurements, and a spout, so whisking in the pepper, onion powder, and salt is mess-free, and pouring is so much easier than tipping a bowl. Once it’s well combined, pour it evenly over the sausage and cheese.
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.
Pop the dish, uncovered, into your preheated oven and bake 35 minutes. Take the dish out, sprinkle on the remaining cheese and crumbled bacon, then bake for another 5 to 10 minutes until the top is melty and golden.
Let the casserole rest for 10 minutes on a cooling rack with legs. This helps keep the bottom from getting soggy and gives you nice, clean slices. Before serving, I snip fresh parsley right over the top with a pair of herb scissors. It’s quicker and cleaner than chopping, and makes everything look a little more polished.
Chef Jenn’s Tips
- A wooden meat chopper helps break up sausage quickly and evenly without scratching your skillet.
- Don’t thaw the tater tots, they crisp up better straight from frozen.
- If making ahead, cover and refrigerate overnight, then bake the next morning as directed.
- Swap in breakfast ham or diced veggies to mix things up.
Make It A Meal
Serve this casserole with a side of fruit salad and fresh orange juice or coffee for a full brunch spread. I’ll also meal prep this and the family will eat on it for breakfast during the week. It heats up so well in the microwave!
Storage
Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through.
Fully Loaded 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 your oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Brown the sausage in a large skillet over medium-high heat, breaking it up as it cooks. Drain the fat from the sausage and transfer the sausage to the bottom of your prepared baking dish.
- Sprinkle 2 cups of shredded cheddar cheese evenly over the sausage layer.
- In a large bowl, whisk together the milk, eggs, green bell pepper, green onion, onion powder, black pepper, and salt until well combined. Pour this mixture over the sausage and cheese in the dish.
- Arrange the frozen tater tots in a single layer on top of the egg mixture, either in neat rows or scattered evenly.
- Bake the casserole uncovered for 35-40 minutes, or until the eggs are mostly set and the edges are bubbling.
- Sprinkle the remaining ½ cup of cheese and crumbled bacon over the top. Return to the oven for another 5–10 minutes, until the cheese is melted and golden.
- Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.
Notes
Chef Jenn’s Tips
- A wooden meat chopper helps break up sausage quickly and evenly without scratching your skillet.
- Don’t thaw the tater tots, they crisp up better straight from frozen.
- If making ahead, cover and refrigerate overnight, then bake the next morning as directed.
- Swap in breakfast ham or diced veggies to mix things up.
