Tater tot breakfast casserole is a full-flavored combination of all your favorite breakfast foods layered into a delicious one-dish meal perfect for a weekend breakfast, family brunch, or church potluck.
How many recipes do you actually make that are kid-requested and mom-approved? I have to tell those recipes are like gold to me. I mean, anytime I can score a double win like that, you better believe I take it.
Tater Tot Breakfast Casserole Recipe
This recipe is not only that, it’s easy to put together and produces a full-fledged over the top breakfast casserole. It’s also been a HUGE reader favorite recipe for years so don’t miss out on this one!
If you’re looking for a simple hashbrown casserole, this is your recipe! Pioneer Woman breakfast casserole, and Bisquick breakfast casserole are also both reader favorites you’re sure to love. My Crockpot breakfast casserole is a deliciously perfect way to fix it, forget about it, then feast!
Let’s make breakfast!
What I Love About Tater Tot Breakfast Casserole
- It’s quick and easy to make.
- Meaty, cheesy, and tater Tots….I mean!
- Can be made ahead of time.
- The crispy brown edges of the casserole!
Tater Tot Breakfast Casserole Ingredients
- Bacon: I prefer to use uncured bacon.
- Tater tots: You can add them straight from the freezer to the baking dish.
- Eggs: Large eggs.
- Milk: I like whole milk.
- Green Onions: I use both the white and green parts of the onion.
- Monterey Jack Cheese: If you prefer it spicy, switch the jack for pepper jack.
- Cheddar Cheese: I like sharp or extra sharp cheddar.
Tips
Eggs: These are best to at room temperature.
Cooking: Be sure to preheat your oven and keep an eye on the baking time. You don’t want to over-bake this one. Also, don’t skip the resting time before serving. It’s vital to the proper texture and flavor of this yummy dish.
Recipe Variations
Switch Up The Meat: Instead of bacon, try ham, chicken sausage, or turkey bacon.
Add veggies: Diced bell peppers, tomatoes, fresh spinach, and even broccoli are just a few examples of fresh veggies that complement the taters.
Just The Whites: Use egg whites instead of whole eggs.
Cook in a crockpot.Follow the recipe instructions as listed below, but combine them in your slow cooker instead of a casserole dish. Cook on high for 2-3 hours, or on low for 4-5.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Once cooked, this casserole will stay fresh and yummy in the fridge for 3-4 days. Just let it cool completely and cover it tightly with a wrap before sliding it into the fridge.
- Can You Freeze This? Yes! Casseroles make notoriously scrumptious freezer meals and this tater tot breakfast casserole is no exception. Once completely cooled, hotel wrap first then aluminum foil to protect against freezer burn. Just slow thaw overnight in the fridge before reheating.
- Here’s an article from Epicurious on how to hotel wrap.
- Sometimes I like to freeze individual pieces that we can grab one at a time as desired. The smaller pieces can be reheated in the oven or microwave. Leftover casserole with eggs can last up to 2 months in the freezer.
- Make Ahead Tips You can whip it up the day before you need it and slide it into the fridge, unbaked overnight, then bake it the next day. Just be sure to keep it covered and separate from other foods because of the raw egg content. It can be stored this way for up to 48 hours, but I find it best to bake it within 24 hours of assembly.
- Food Safety: If you’d like more info on food safety check out this link.
***Check out the crispy golden brown edges in the photo above. My favorite part of the whole casserole!
Serving Recommendations
This is a one-dish complete meal and makes the perfect “Brinner” with a green salad liked our 1905 salad. If you’re serving it for breakfast for the family, just a glass of orange juice and you have a perfect Sunday morning family breakfast. For brunch with extended family of friends, it pairs really well with our incredibly moist blueberry coffee cake (seriously off the charts, delish!!), or sweet tangy lemon poppy seed muffins, strawberry scones, double-glazed pumpkin scones, maple pecan scones with molasses glaze, or my own personal favorites, Bo Berry biscuit.
If you’re serving this for the Thanksgiving or Christmas holiday, try my Christmas Sangria or crockpot hot chocolate.
How To Make Tater Tot Breakfast Casserole
- Arrange the tater tots in a single layer in the prepared baking dish.
- Pour the egg mixture over the tater tots.
- Bake. Sprinkle with bacon and green onions.
- Serve.
***See full instructions below.
More Breakfast Favorites
- Sour Cream Coffee Cake
- Bisquick Quiche
- Bisquick Sausage Balls
- Bisquick Banana Bread
- Eggnog Crumb Coffee Cake
- Country Potatoes
- Apple Coffee Cake
- Bisquick Sausage Muffins
- Strawberry Cheesecake Salad
Tried This Recipe?
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Tater Tot Breakfast Casserole
Tater Tot Breakfast Casserole is an easy cheesy blend of the best breakfast items to create tasty layers of savory flavor that satisfy a hungry crowd.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Servings: 8 servings
Author: Kathleen
Ingredients
- 2 (9-ounce) packages breakfast sausage links
- 1 pound bacon
- 1 (32-ounce) package tater tots
- 12 large eggs
- 1/2 cup milk
- 1/4 cup green onions thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey jack cheese, shredded
- 2 cups cheddar cheese, shredded~divided
- 2 tablespoons green onions, thinly sliced
US Customary - Metric
Instructions
Preheat oven to 350ºF (177ºC).
Cook the sausage (2 packages) in a skillet until cooked through. Remove to a paper towel-lined plate and drain the skillet of all fat.Slice into 1/2-inch pieces.
Cook bacon (1pound) in the same, defatted skillet until brown and crispy. Drain on a paper towel-lined plate. Crumble.
Arrange tater tots (32-ounce) in a single layer in the prepared baking dish.
Whisk together eggs (12), milk (1/2cup), 1/4 cup green onions, salt (1/2teaspoon), and pepper (1/4teaspoon). Stir in cooked sausage and half the cooked bacon.
Fold in 1 cup of Monterey jack cheese and 1 cup of cheddar cheese into the egg mixture and pour the egg mixture over tater tots
Bake in the preheated oven until the egg mixture is set. Approximately 40-45 minutes.
Sprinkle top evenly with the remaining 1 cheddar cup cheese, then pop back in the oven, for about 5-7 minutes until the cheese is melted.
Allow to stand 10 minutes before cutting. Sprinkle with remaining half-crumbled bacon and green onions and serve.
Fans Also Made:
Croissant Breakfast Casserole
Easy Breakfast Casserole
Hamburger Casserole Recipe
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Notes
- Tater tots:You can add them straight from the freezer to the baking dish.
- Cooking:Be sure to preheat your oven and keep an eye on the baking time. You don’t want to over-bake this one. Also, don’t skip the resting time before serving. It’s vital to the proper texture and flavor of this yummy dish.
Nutrition
Serving: 1/8 of the recipe | Calories: 916kcal | Carbohydrates: 31g | Protein: 39g | Fat: 70g | Saturated Fat: 26g | Cholesterol: 406mg | Sodium: 1777mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 936IU | Vitamin C: 10mg | Calcium: 394mg | Iron: 3mg
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Reader Interactions
Comments
- Karen says
This is so goo & easy, thank you! I used venison breakfast sausage because that’s what I had. Turned out great & everyone loved it.
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- Kathleen says
Yummmy! I gotta try that one too. Thanks, Karen! 🙂
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- Kim says
Oh my goodness, this looks so delicious! I love making breakfast casseroles when we have company for the weekend. They’re so easy to make ahead and then pop in the oven when I’m ready to serve them. Adding a layer of tater tots sounds like the perfect way to level it up. Can’t wait to try this!
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- Kathleen says
Thankyou so much, Kim! Let us know how it turns out 🙂
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- GJC says
It’s Christmas eve and I just pulled up the recipe to make tomorrow morning. It’s become our Christmas breakfast tradition. Thank you for sharing thos recipe with the world.!
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- Kathleen says
Thank you so much! Merry Christmas! 🙂
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- Kathleen m says
This is great for Celiac’s if you make sure the tater tots are gluten-free. Most are.
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- Richard Kelley says
Kathleen,
What are your thought on baking to tater tots first before placing in casserole dish. This way they have a little crunch to them. Thoughts?
RichReply
- Kathleen says
Sure, Richard you can do that. Remember the bottom of the tots won’t be crispy because of their contact with the liquid in the casserole.
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- Richard Kelley says
Hi Kathleen, I’m going to try this casserole vegetarian style. With diced green onion, tomatoes, green peppers, fresh spinach and the cheese! What do you think?
Rich. (I love to cook, lol)😀Reply
- Kathleen says
Hi, Richard. That sounds fantastic. I haven’t tried that way, let us know how it turns out 🙂
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- Colleen Smith says
Can this recipe be made ahead and frozen?z
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- Kathleen says
Hi, Colleen. You can whip it up the day before you need it and slide it into the fridge, unbaked overnight, then bake it the next day. Just be sure to keep it covered and separate from other foods because of the raw egg content. It can be stored this way for up to 48 hours, but I find it best to bake it within 24 hours of assembly.
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- Donna says
I make this atleast once a month ! My fav!! And the family loves it too!!
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- Kathleen says
Yaaay! That’s awesome, Donna! Enjoy 🙂
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- Sylvia says
Bake uncovered? Can’t wait to serve this Christmas morning
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- Kathleen says
Uncovered! I hope you enjoy!!
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- Claire says
Easy and good. I made with ham and mini tater tots turned out good. Also halved recipe since I was only feeding 3.
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- Kathleen says
That’s awesome, Claire! Thanks for you positive feedback 🙂
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- Lori says
Want to make sure I’m ready correctly. Almost 3 pounds of meat and 3 cups of cheese for 12 servings? Can I lighten it up bit without messing up the recipe?
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- Kathleen says
Hi Lori! Of course you can lighten it up. It will different but I’m sure it’ll still be delicious.
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- Lori Puckett says
Thanks so much. I’ll experiment with a little less meat and cheese.
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- Leslie says
Can this be premade and popped in the over the next morning or will the soggy tater tots be messed up?
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- Kathleen says
Hi Leslie. Yes you can. I always try to add make-ahead info in every post. Here’s the info you’re looking for:
“Make Ahead Tips You can whip it up the day before you need it and slide it into the fridge, unbaked overnight, then bake it the next day. Just be sure to keep it covered and separate from other foods because of the raw egg content. It can be stored this way for up to 48 hours, but I find it best to bake it within 24 hours of assembly.”
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- Jeannie Southers says
This looks so very good!!! I would love to be able to have a helping of it.
But, I can’t see my husband making it & I have had a Stroke. I am bedbound.Reply
- Kathleen says
I’m so sorry to hear about your condition! Your husband can totally make this. It’s super easy!!!
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- Beth E Mundt says
Love this breakfast casserole! I half the recipe and bake it in an 8×8 casserole.
Sometimes I use ground sausage. Works out great!Reply
- Kathleen says
That’s great, Beth! Thank you 🙂
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- Delia says
Hi, how long did you bake it for the 8 x 8 pan?
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- Joanna says
This casserole is great. I didn’t have bacon to add so I just used a pound of ground breakfast sausage for the meat. Next time I’ll add the bacon and hatch green chiles to it, yum!
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- Kathleen says
Hi, Joanna! I love that you used breakfast sausage!
Thank you for your feedback 🙂Reply
- Deborah Mitchem says
Really easy to put together. My youngest (10) loves to make us dinner and this is what she picked. I cooked the bacon and sausage for her and she did the rest. We did add some sauteed onions and green peppers that I did in the bacon grease. Delicious. Easy recipe. Thank you
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- Kathleen says
You’re so welcome, Deborah! I love hearing that your 10 year old is helping with the cooking. That’s fantastic!!
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