I love this sausage & tater tot breakfast casserole—it’s simple to assemble and bakes while everyone readies for the day.
My husband favors a hearty breakfast on weekends, and this casserole fits the bill. It’s a comforting, filling dish that’s perfect for busy mornings or holiday brunches—assemble it, pop it in the oven, and let it cook while everyone finishes getting ready.
Recently we hosted a casual brunch so our parents could meet our new puppy, Kirby, and the kids could catch up. The puppy was the star, but the relaxed brunch gave us time to visit before the holiday rush began.
To save time, cook the sausage the night before or use leftover sausage from another meal. That step is the only real work—after that, it’s just layering and baking. This recipe is great when you want a hot, satisfying breakfast without spending a lot of active time in the kitchen.
Sausage and Tater Tot Breakfast Casserole
6 servings
15 minutes
45 minutes
1 hour
This sausage and tater tot breakfast casserole is hearty, easy to prepare, and ideal for a relaxed holiday brunch or a busy weekend morning.
Ingredients
- 6 breakfast sausage links, cooked and cut into thirds
- 16 oz. frozen tater tots
- 8 eggs, lightly scrambled
- 1/2 cup shredded cheddar cheese
- 1 clove garlic, minced
- 2 oz diced green chiles
- 1/2 small onion, finely chopped
- 1/2 cup milk
Instructions
- Preheat the oven to 375°F. Spray a casserole dish with non-stick cooking spray.
- Place the cooked sausage and frozen tater tots in the casserole dish in an even layer.
- In a medium bowl, whisk together the eggs, milk, shredded cheddar, minced garlic, diced green chiles, and chopped onion. Pour the mixture gently over the tater tots and sausage.
- Bake for 45–50 minutes, or until the eggs are fully set and the top is golden. Garnish with chopped green onion if desired. Serve warm.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 370
Total Fat: 23g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 14g
Cholesterol: 279mg
Sodium: 705mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 1g
Protein: 17g
Did you make this recipe?
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