Tater Tot Breakfast Casserole

We wish we could wake up to this decadent breakfast dish every day.


Bake casserole in a freezer-safe dish; let cool. Do not garnish. Wrap tightly in a double layer of foil, and freeze. To reheat, refrigerate until thawed, 1 to 2 days. Let stand at room temperature for 30 minutes. Bake, covered, at 350° until heated through and an instant read thermometer inserted in center registers 165°.

Tater Tot Breakfast Casserole
Yields: 8-10 servings
  • 1 pound ground mild pork sausage
  • 1 cup chopped green onion
  • 1 (28-ounce) bag extra-crispy frozen tater tots, thawed and divided
  • 2 cups shredded Monterey Jack cheese with peppers, divided
  • 10 large eggs
  • 1½ cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (7-ounce) jar diced pimientos, drained
  • Garnish: chopped green onion, ground black pepper
  1. Spray a 13×9-inch baking dish with cooking spray.
  2. In a 10-inch nonstick skillet, cook sausage over medium heat, stirring occasionally, until browned, 5 to 7 minutes. Add green onion; cook for 1 minute, stirring frequently. Spoon sausage mixture into prepared pan. Add 2 cups tater tots and 1½ cups cheese, stirring to combine.
  3. In a large bowl, whisk together eggs, milk, mustard, garlic powder, salt, and pepper. Stir in pimientos. Pour egg mixture over sausage mixture. Arrange remaining tater tots over filling.
  4. Preheat oven to 350°. Bake until golden brown and set and until a food thermometer inserted in center registers 160°, about 45 minutes. Sprinkle with remaining ½ cup cheese. Bake until cheese is melted, 2 to 5 minutes more. Let stand for 15 minutes before serving. Garnish with green onion and pepper, if desired.



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