Tater Tot Breakfast Casserole

62 Comments

Tater Tots, sausage, onion, eggs and two kinds of cheese that is made a day ahead of time, refrigerated and baked in a 9” x 13” casserole dish for breakfast.

Source: Ree Drummond

Butter a 9” x 13” oven safe dish.

Lay the tater tots into the casserole dish.

In a large skillet over medium heat add

the olive oil, onion and sausage.

Break up the sausage and cook until no

pink remains. Set aside to cool slightly.

Sprinkle cooked sausage evenly over the tater tots.

In a large bowl combine the milk, half-and-half,

seasoned salt, cayenne pepper, eggs,

peppers (optional) and both cheeses.

Pour over the sausage and spread the cheese

out evenly. Salt and pepper to taste.

Cover tightly with foil and refrigerate overnight.

Remove the casserole dish from the refrigerator,

keeping covered, and preheat the oven to 350º.

Keep covered and bake for 25 minutes then remove the foil.

Bake an additional 20-35 minutes or until the edges

start to brown, is bubbly and cooked though.

Cut into serving size pieces and serve immediately.

Tater Tot Breakfast Casserole

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

  1. Butter, for the baking dish
  2. 20 oz. frozen tater tots
  3. 1 Tbsp. olive oil
  4. 1 pound spicy (or regular) bulk sausage
  5. 1 medium onion, diced
  6. 1 cup whole milk
  7. 1/2 cup half-and-half
  8. 1/4 tsp. seasoned salt
  9. 1/4 tsp. cayenne pepper
  10. 4 large eggs, slightly beaten
  11. 1 red bell pepper, very finely chopped (optional)
  12. 1 green pepper, very finely chopped (optional)
  13. 2 cups grated cheddar cheese
  14. 1 cup grated pepper jack cheese
  15. Kosher salt and pepper to taste

Directions

  1. Butter a 9″ x 13″ oven safe dish. Lay the tater tots sideways into the dish.
  2. In a large skillet over medium heat add the olive oil. onions and sausage. Break up the sausage and cook until no pink remains. Set aside to cool slightly then sprinkle over the tater tots.
  3. In a large bowl combine the milk, half-and-half, seasoned salt, cayenne pepper, eggs, peppers (optional) and both cheeses. Pour over the sausage and spread the cheese out evenly. Salt and pepper to taste.
  4. Cover the dish tightly with foil and refrigerate overnight.
  5. Remove the casserole from the refrigerator leaving the foil in place. Preheat oven to 350 degrees. Bake casserole with the foil for 25 minutes then remove the foil. Bake an additional 20-35 minutes or until cooked through, hot and bubbly and the cheese starts to brown on the edges.
  6. Cut into serving size pieces and serve immediately.

http://www.InDianesKitchen.com

Categories: Breakfast, Casseroles, Cheese, Eggs, Potato, Sausage/Kielbasa

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62 Comments »

  2. I don’t make breakfast casseroles often being by myself, but the next time I have the kids overnight, this will be on the menu. I do enjoy the occasional tator tot. 😁

    Reply

  3. This looks really good. I have a similar dish that I make with chorizo and green salsa. So yummy. I will try this one.

    Reply

  4. This sounds and looks really good, Diane. Week before last, I bought a couple of pounds of bulk sausage from a neighbor who raises hogs and had had one butchered. I like knowing where my sausage is coming from, so this sausage is going to be a real treat. This sounds like a good recipe to try it out on.

    Reply

    • This was so interesting. After it sat overnight in the milk and half-and-half the tater tots just fell apart and formed to the sausage and cheese. We really liked the way this turned out. Thank you!

      Reply

  6. This looks like such a hearty breakfast … and how convenient to prepare it the day before! Thanks Diane, you’ve just given us a brand new idea for breakfast 😊.

    Reply

    • We really loved the way this one turned out and tasted. I served it to my son’s family for brunch and I had more time to visit because I did all the work the night before. Thank you!

      Reply

  7. The casserole looks beautiful, so it will taste very good. Just in time for dinner, and even for lunch.
    Best wishes

    Reply

  13. That looks very hearty and satisfyingly yum! 😋 As an aside, I do admire how finely chopped your onions are. Mine are massive chunks cuz I don’t have the patience to chop them that fine! Haha. Enjoy!

    Reply

    • Haha these were actually dehydrated. My granddaughter hates onions but for some reason if I use dehydrated when she’s here, she can’t tell! We still get the flavor and she’s happy and eats the meal. Secrets of a grandma! 🤣

      Reply

  18. I love this! I always made a breakfast casserole with bread. Out with the bread, in with the tots! Because of Ree, I’ve been on a spinach wrap kick this week with all kinds of veggies! And refried black beans and cheese is tasty rolled up too! I love her recipes!

    Reply
  21. Pingback: Tater Tot Breakfast Casserole — In Dianes Kitchen | My Meals are on Wheels

  23. Salivatin’ while scrolling down – I’ve never had this but would like it. It sure looks yummy. I can’t remember the last time I had a tater tot. I think I’ve seen a rendition of this recipe tailored to crock pots in the crock pot easy recipes group, but I can’t see that everything would be cooked thoroughly in the crock pot.

    Reply

      • The breakfast casseroles always sound so good – the crockpot one especially as you wake up to it. No niceties of waking up to anything, even coffee – I have to fix it myself or go hungry or thirsty. 🙂

  24. Pingback: Tater Tot Breakfast Casserole — In Dianes Kitchen – Mama Coffee Chat

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