Tater Tot Breakfast Casserole is an easy & delicious breakfast loaded with peppers, breakfast meats & eggs! Great for serving a crowd and a family favorite!
The name of this recipe says it all: Tater tot. Breakfast. Casserole. Are you hungry yet? When Sunday morning rolls around, I always make big breakfasts for the family. But there’s a catch; I prefer easy casserole recipes that are simple to make, easy to clean up after, and of course, pleasing for everyone’s palate! This means I can spend less time in the kitchen and more time with the ones I love most. Tater Tot Breakfast Casserole is a satiating, savory breakfast dish that fits the bill.
TATER TOT BREAKFAST CASSEROLE
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The star ingredient is everyone’s favorite potato puff, soft on the inside and crispy on the outside. Eggs and juicy sausage links are mixed in with the tots, along with melty, gooey cheddar cheese. Onion, garlic, and bell peppers round out this recipe, which is topped with a sprinkle of scallions. This easy Tater Tot Breakfast Casserole recipe is like comfort food in a pan, so don’t be surprised when you have everyone at the table begging for seconds!
So when you don’t feel like behaving yourself and drinking a tropical smoothie, you can indulge in this delicious dish that’s perfect for brunch with guests or just for lazy weekend mornings at home. Children and adults alike love cheesy foods, from alfredo sauce to sausage cheese balls, and this craveable casserole is no different, it’s loaded with cheese! And the key is to fold the cheese into the mixture and not just put it on top!
This dish is nostalgic for grown-ups and just plain yummy for kids! Besides being people-pleasing, This breakfast casserole with tater tots and sausage is a filling way to start the day (or the afternoon, if you’re sleeping in!). You can try enjoying it with different accompaniments, too: ketchup is a natural choice, but a dollop of sour cream, a drizzle of hot sauce, or a sprinkle of red pepper flakes all taste scrumptious with this breakfast casserole. With its combination of savory flavors and tantalizing textures, Tater Tot Breakfast Casserole is like comfort food in a pan. Consider making this crowd-pleasing dish for a brunch gathering or on Sunday morning with the family!
Want more easy breakfast casserole recipes?
- Sausage, Gouda & Biscuit Breakfast Casserole
- Fruity Croissant Puff with Vanilla Bean Glaze
- Cheesy Ham and Hash Brown Casserole
- Meaty Eggs Benedict Casserole
- Maple Sausage French Toast Bake
- More breakfast recipes…
Tools used to make this Tater Tot Breakfast Casserole recipe
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.
Ingredients
- 1/2 lb thick-cut bacon chopped
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 bunch scallions diced
- 2 1/2 cups shredded cheddar cheese
- 7 ounces precooked sausage links chopped
- 32 ounces frozen tater tots
- 6 large eggs
- 1 1/2 cup whole milk
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch dish with nonstick spray.
- In a large nonstick skillet over medium-high heat, cook the bacon for 3 minutes stirring occasionally. Add the diced onion to the bacon and continue to cook for another 5 minutes or so until the bacon is cooked and onions are translucent. Use this cooking time to prep your other ingredients.
- Once cooked, add the bacon, onions, and any grease to a large mixing bowl. Stir in the peppers, scallions, 2 cups of cheese, sausage, and tater tots and mix everything together.
- Pour the mixture into the prepared casserole dish.
- In a medium bowl, whisk together the eggs, milk, pepper, garlic powder, and salt. Pour the mixture over the top of the tater tot mixture.
- Bake for 40 to 45 minutes, remove from oven and sprinkle with the remaining 1/2 cup of shredded cheese and bake for another 5 minutes or until cheese is melted.
Nutrition
Rose says
Wow, this was really really good!!! Easily the best breakfast casserole I’ve had in a long time. I had to bake it longer than 50 minutes, otherwise I followed the recipe as written. Thanks for posting.
Maryanne says
I made this twice now. I made the recipe the first time according to the direction to a T. The second time I put 1/2 lb bacon, onion, garlic, diced zucchini, diced carrots and everyone was loving it. Thank you so much!
Johnathan says
This recipe is awesome. I substituted veggie tots just to have vegetables in it, which I baked first so they would hold up better in the casserole. May not have been necessary with regular tots. My wife immediately demanded I make more soon. We have a winner!
Cryssi says
Is it ok with skim? I never have whole. 🙁
Real Housemoms JK says
Cryssi, that should work just fine!
Jessica says
This was amazing!! I needed a good breakfast casserole dish for this week to make sure my husband had breakfast each day since he’s working every day the last 2 weeks. I didn’t have time to run to the store so I used ground beef since that’s all I had (cannot wait to try with bacon). THIS IS SOOOO GOOD!!!!! It did take me 20 minutes extra baking, but totally worth it!! Yum!!!!
Amber says
Do you think this can be made without adding the bacon and sausage? I don’t eat meat, but it looks good.
Real Housemoms JK says
Amber it should work! Let us know if you try it!
Kim says
Easy to make and I have 5 grown son and they can eat 2 pans easy
Dianne says
I am also a busy mom of two boys and have made lots of breakfast casseroles over the years! This recipe far exceeds any of the others that I’ve tried! I used jalapeño link sausage and cut it into small cubes in place of the breakfast sausage. Besides that, I followed the recipe to a T and it was absolutely delicious! A keeper for sure!
Real Housemoms JK says
Thanks so much Dianne!
Katie says
Does it matter if the tater tots are frozen or thawed when you put it in the oven?
Jennifer Kimmel says
Hello Katie! This recipe calls for frozen tots. If yours aren’t frozen just don’t bake it as long.
Carol Lankowsky says
I loved everything about this recipe. I found I needed to bake it almost a half hour longer than 40 minutes so the middle was cooked. I will definitely be making this again!
Julie says
This is sooooo delicious. I followed the recipe exactly (except I had uncooked sausage that I started cooking at the same time as the bacon), and the flavors were amazing. The only reason I didn’t give it five stars is because it took about an hour and twenty minutes to bake, when I expected it to be done much sooner. Great recipe!
Michael Corry says
I’ve now made this twice. Once exactly following the direction, and a second time with some tweaks. The first time, everyone LOVED It, except me… but that’s because I don’t care for bell peppers (I know, I’m the odd one out!)
The second time, I replaced the peppers with mushrooms and tomatoes… and replaced the salt/pepper with Herbes de Provance. The second time, everyone (including me, the picky pepper-hater) loved it again. I think next time I’ll swap some of the cheddar cheese for feta… but overall, this is a great base that can be easily changed up depending on your personal tastes. It’s for sure been added to my recipe box!
Aubrey Cota says
Thanks so much, Michael!
Healthy Eating 101 says
Ohh Using tater tot is really an huge advance for breakfast casserole!! I love it so muchhhh ? Thanks for sharing 🙂
– Natalie
Aubrey Cota says
Thank you!
Signe J Mikkelson says
Can you freeze this to have on hand ahead of time? Thanks
Aubrey Cota says
If you are looking to freeze before the baking process then yes, I would wait on the egg mixture. The only issue with that would be you would have to pull it out of the freezer and let it come to room temp before adding the eggs then baking. If you wanted to cook, then freeze that could work too, but it would just depend on your opinion of frozen eggs being reheated.
Melodie says
Can this be prepped the night before? Add eggs in the morning?
Aubrey Cota says
Absolutely.
ASHLEY says
Best breakfast casserole ever!!! Thanks, I tried to post earlier but it didn’t post so I’ll try again….I made a few modifications…I used crispy crowns instead of tater tots, slightly less than 1/2 tsp of onion powder, 1/2 tsp of salt, 1lb ground pork country sausage, 8 slices of thick bacon, 1/8 tsp of ground mustard, and 2 cups of cheese on top. Everyone loved it and says they would definitely have me make it again and that includes 2 picky children ?
Aubrey Cota says
Thanks so much!!
Angellea Champion says
How do I make it less oilly? Once I was done baking it it was just bubbleing with oil.
Aubrey Cota says
Hard to say since there are a couple of different ingredients causing a more oily content. I would say while cooking the bacon and onions before adding to the casserole dish just be sure to drain off as much of the fat as possible. (That goes for any breakfast meat you choose to use) The cheese could also cause a bit of an oil issue, so just be conscious of the type you are using as well as the amount. We all love it but adding more than the recipe calls for can create a slight problem.
Katherine says
I microwave the bacon ( from a local producer/smokehouse)
then use the paper towel from the bacon to grease my pan,
Just as one would use the butter wrapper if not using parchment
Used a wee slice of a Scotch Bonnet chopped very finely.
My extra old cheddar works well. Used Padano to top.
Thanks for allowing me the opportunity to have my “tater tot mockers” to revisit their “ orgueil.” In this use it means puffy, snooty, pride.
deepak sen says
Nice food
Aubrey Cota says
Thank you!