Easy Tater Tot Breakfast Casserole Recipe
Published May 04, 2024
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This easy brunch-worthy Tator Tot Breakfast Casserole is packed with juicy sausage, veggies, fluffy eggs, crispy tater tots, simple seasonings, and melty cheese. This recipe is full of flavor, easy to whip up, and delicious for a crowd.
Table of Contents
What Makes This Recipe Great
This Tater Tot Breakfast Casserole is a delicious recipe made with simple ingredients and makes the most hearty breakfast! It’s a huge hit for gatherings large or small– perfect for weekend brunch or a make-ahead breakfast casserole for easy weekday meal prep.
However you choose to make it, this kid-friendly, crowd-pleasing breakfast is a complete meal all in one dish! Serve with a side of fruit or on its own and enjoy a protein-packed, filling breakfast!
Y’all know how much I love casseroles, so if you’re looking for more easy meals, try this Green Chile Breakfast Casserole or this Cinnamon Roll Casserole!
Ingredient Notes
- ground sausage or ground turkey sausage
- chopped red bell pepper
- chopped green bell pepper
- chopped onion
- chopped green onions
- avocado oil
- frozen tater tots
- shredded mild or sharp cheddar cheese: Use dairy-free cheese if desired.
- shredded mozzarella cheese
- large eggs
- egg whites
- salt
- black pepper
- Italian seasoning
- garlic powder
- milk of choice: Whole milk or almond milk will work here.
- Greek yogurt or sour cream
- Garnish: Use hot sauce, fresh parsley, and chopped green onions.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Heat the olive or avocado oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon or spatula, and cook until browned. Remove any excess grease. Add the bell peppers and onions to the skillet. Sauté until the peppers and onions are softened and slightly caramelized, stirring occasionally.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, milk, and seasoning. Mix until well combined.
- Add the frozen hash brown potatoes, 1/2 cup shredded cheddar cheese, ½ cup shredded mozzarella cheeses, and the cooked sausage, peppers, and onions to the bottom of the casserole dish. Mix everything together until evenly combined and spread out in a single layer in the pan.
- Pour the egg mixture over the hashbrowns, veggies, and sausage, and sprinkle the top of the casserole with the remaining cheese.
- Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the middle and the top is golden brown.
- Once done, remove the casserole from the oven and let it cool for a few minutes before slicing.
- Garnish with chopped fresh parsley, fresh chives, or green onions.
Mac’s Pro Tips
Expert Tips
- For a dairy-free casserole, use plant-based milk and non-dairy cheese shreds.
- Add toppings like chives, green onions, fresh parsley, and hot sauce if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 1-2 minutes and garnish with fresh toppings.
Recipe FAQs
Make sure you use a large enough casserole dish as overcrowding the tater tots might cause sogginess. Be sure to drain the breakfast sausage before adding to the casserole as well.
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Easy Tater Tot Breakfast Casserole Recipe
Ingredients
- 1 pound ground sausage or turkey
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/4 cup chopped green onions
- 1 tablespoon avocado oil
- 1 (32-oz.) pkg. tater tots frozen
- 1 cups cheddar cheese shredded (can sub dairy-free)
- 1 cup mozzarella cheese shredded (can sub dairy-free)
- 6 large eggs
- 3/4 cup or 4 large egg whites
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 cup milk of choice skim, whole or coconut
- 3/4 cup Greek yogurt plain (can sub dairy-free)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
- Heat the olive or avocado oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon or spatula and cook until browned. Remove any excess grease. Once the sausage is cooked, add the bell peppers and onions to the skillet. Sauté everything together until the peppers and onions are softened and slightly caramelized, stirring occasionally.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, milk and seasoning. Mix until well combined.
- Add the frozen hash brown potatoes, 1/2 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese and the cooked sausage, peppers and onions to the prepared baking dish. Mix everything together until evenly combined and spread out evenly in the pan.
- Pour the egg mixture over the hashbrowns, veggies and sausage and cover with the remaining cheese.
- Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the middle and the top is golden brown.
- Once done, remove the casserole from the oven and let it cool for a few minutes before slicing.
- Garnish with chopped fresh parsley, fresh chives or green onions
Notes
Expert Tips
- For a dairy-free casserole, use plant-based milk and non-dairy cheese shreds.
- Add toppings like chives, green onions, fresh parsley, and hot sauce if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 1-2 minutes and garnish with fresh toppings.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
