This post may contain affiliate links. Read disclosure policy
Tater Tot Breakfast Casserole is hearty, filling, and absolutely packed with our favorite breakfast foods: bacon, sausage, and tater tots! Everything bakes together into this cheesy dreamy casserole that we like to serve up for breakfast or brinner!
My husband is basically obsessed with breakfast foods.
If I’m making a grocery list and ask him what he wants for dinner, he always asks for some sort of breakfast food. Usually biscuits and gravy (with my homemade biscuits, of course), but lately we’ve been mixing it up with this tater tot breakfast casserole with sausage and bacon.
We all love the breakfast meats, so the fact that this breakfast casserole has both bacon and sausage is a total win in our house!
This makes a great Christmas breakfast casserole too…decadent, hearty, and filling enough to get you through the unwrapping of all those gifts. Plus, it’ll hold you over until the fancy Christmas dinner!
If you like traditional tater tot casserole, you’ll love this breakfast version!
Ingredient Notes:
Tater Tots – The frozen tater tots or crispy crowns work great here.
Meat- I’m using lots of bacon and ground sausage in this tater tot breakfast casserole because who doesn’t love bacon and sausage? Of course, you can use other breakfast meats like ham or turkey bacon, or try it with some spicy breakfast sausage!
Eggs – You’ll whisk together eggs and milk to add a scrambled egg vibe to this breakfast casserole.
Cheese – We prefer cheddar but pepper jack or mozzarella would be nice as well.
Green Chiles – These add a bit of flavor and the tiniest hint of spice. Use diced jalapenos if you really like spice.
What Readers are Saying!
“Made this for a work meal – it was really great and everyone enjoyed it! Thanks for an awesome recipe!” – Angie
How to Make Tater Tot Casserole:
Prep: You’ll need a pound of breakfast sausage and 6 strips of bacon all cooked up and ready to go for this tater tot casserole recipe. We like to chop the bacon before frying, but you can also fry it up and then crumble it.
Eggs: Whisk together eggs, milk green chiles, salt, and pepper.
Layer: Place the sausage and bacon in a greased 9×13 baking dish and then top it off with some grated cheddar. Pour the egg mixture over the top.
Tots: Now all that’s left to do before baking is to arrange the frozen tater tots in an even layer over the top of the cheesy breakfast casserole. Simple!
Bake: This breakfast tater tot casserole bakes in about 45 minutes. We like to top it off with some chives and serve it while it’s good and hot!
What to serve with breakfast casserole:
Baked goods are always a hit in my house! We love these banana bread muffins (they’re chocolate!) or a loaf of English muffin bread.
This Belgian waffle recipe is literally the best and my kids love them!
And, of course, I wrote an entire book of pancake recipes that are perfect for breakfast! Check out my book, Stack Happy!
FAQs:
If you’ve got leftovers just keep them covered in the fridge for up to a couple of days. You can reheat at a low temperature in the oven for 20 minutes.
If you’d like to make this for Christmas morning (or any busy morning!), you can make this in advance. We like to get everything prepared up to the tater tots and then cover and refrigerate overnight. Place the tots on in the morning, just before baking.
Alternately, you can bake completely and then just reheat in a low oven for 20 minutes.
We never make breakfast casserole without a side of this brown sugar cinnamon fruit salad. 🙂
Tater Tot Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 6 slices bacon chopped
- 2 cups shredded cheddar
- 8 large eggs
- 1/2 cup milk
- 4 ounces diced green chiles
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 16 ounces frozen tater tots
- 1 tablespoon chopped chives
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add the sausage to a skillet over medium heat and cook, stirring often to break up the sausage, until the sausage is cooked through. Drain the grease and spread the sausage in a single layer in the prepared pan.
- Add the bacon to the skillet and cook until crisp, stirring often. Remove with a slotted spoon and sprinkle over the sausage.
- Sprinkle the cheese over the top.
- Add the eggs, milk, chiles, salt, and pepper to a mixing bowl and whisk to combine. Pour over the casserole.
- Arrange the tater tots in a single layer over the egg mixture.
- Bake for 45 minutes or until eggs are set.
- Sprinkle with chives before serving.
Darrell Taylor says
Looking for new recipe to use at men’s breakfast this one looks awesome going to 5 of them for in the morning.
Karly says
Hope everyone enjoys the casserole! 🙂
Judy says
Made this for Easter Brunch. It was a hit. I liked that the tater tots were on the top and not soggy underneath. Next time I would crisp up the tater tots under the broiler just before serving.
Linda T says
I normally make a recipe as is the first time so I’m rating your recipe not my changes. But here, the amounts didn’t make sense to me, too much meat, not enough egg or tatertots. So I did make changes in order to avoid wasting the food but adjusting the amounts so they were more balanced did make for a tasty meal.
Matthew Hair says
This recipe is off the chain!!!
Thank you very much for sharing..
Karly says
Thanks, Matthew! So glad you enjoyed it!
Yarda says
First time making a tater tot casserole! Looks delicious! Can’t wait to cut into it!
Karly says
Hope you enjoyed!
Cheryl Potter says
It really does look delicious!
Tired cook says
It took more than 16 oz of tater tots to cover the top of the casserole.
Jennifer says
My family doesn’t care for the chiles. Would it matter if I don’t use them?
Karly says
Nope, you can leave them out. 🙂
LuVerne Sik says
My family has enjoyed this recipe for a while now. We do 2 things differently though. We use shredded hashbrowns instead of tator tots and put cream of mushroom soup mixed in with the meat. Either way you cook it, it is very good. Thank you for posting this. I am not the greatest cook in the world and this gives me many ideas to make things the kids will enjoy. Thank you. Do you have any pheasant or deer recipes as well?
Karly says
Thanks so much, LuVerne! I don’t have any recipes for pheasant or deer, unfortunately.
Jennifer says
My family doesn’t care for the chiles. Would it matter if I don’t use them?
E Harper says
I liked this very much, but i felt it was a little dry. Second day I reheated and added sausage gravy. Much BETTER!
Karly says
Sounds delicious!
Angie says
Made this for a work meal – it was really great and everyone enjoyed it! Thanks for an awesome recipe!
Karly says
Thanks, Angie!
Carol says
I’m going to make this for my family of deer hunters. Since they get up super early, I’m going to cook it today and then have it rewarmed in the morning to save time. Instructions say to bake in a “low” oven for 20 minutes. Would you please define “low”? (I plan to still be in bed, so will need to give specific instructions to my husband).
Karly says
I’d reheat at 300 degrees. 🙂
Tanya says
Could your freeze for ahead of time? Then add tots when ready to bake?
Karly says
Hi Tanya! I’ve never tried freezing this one before. I’m not sure how well it’d work.
Andy Narang says
Every time i make sausage gravy by following your recipe my family loves it. Thank you for sharing with us.
Karly says
Thanks, Andy!
Cindy says
Your recipe says to put the cheese on first and then pour the eggs over top. But your videos shows it differently. Also you don’t say whether or not to cover with aluminum wow baking.
Karly says
It doesn’t matter which order you put on the cheese. The eggs will seep in around it either way. 🙂 I do not cover this dish during baking.
Dlh says
I didn’t have pork sausage, so I used fully cooked skinless ring sausage chopped instead (along with bacon) and it was amazing! Perfect recipe details with optional ingredients=easy to make and please a crowd! Thank you!
Karly says
So glad you enjoyed it!