Tater Tot Sausage Breakfast Casserole - great make ahead recipe! Sausage, cheddar cheese, tater tots, eggs, milk, garlic, onion and black pepper. Can refrigerate or freeze for later. Great for breakfast. lunch or dinner. Everyone loves this easy breakfast casserole!!
This Tater Tot Sausage Breakfast Casserole is crazy good! Tater tots, sausage and cheese - you can't go wrong with that combination. I didn't thaw the tater tots before mixing up this casserole. I just threw them in there frozen.
Yield: 8 to 10
Tater Tot Sausage Breakfast Casserole
prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
INGREDIENTS:
- 2 lb hot breakfast sausage
- 1 (30-32oz) bag frozen tater tots
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 8 eggs
- 2 cups milk
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- In a large skillet, cook sausage until no longer pink. Drain fat.
- In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
- Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
- **Cover and refrigerate at this point if baking later.**
- Bake uncovered for 60 - 70 minutes, or until eggs are set.
©Plain Chicken, Inc.
Several of my favorite items in one dish - looks delicious
ReplyDeleteI make something similar only to the milk and eggs I add one can of Campbell's cheddar cheese soup. I get asked to bring it to every potluck. I also add in some peppers and one jalapeƱo
ReplyDeleteCooking it right now for a crew of teens...
ReplyDeleteperfect! Hope they enjoy it!
DeleteHad to cook it longer than stated and was runny, but it had great taste. Will cut down on milk and increase eggs next time.
ReplyDeleteI cooked per instructions and it came out fully cooked. Second time I halved the sausage and added bacon(cooked before hand) , onion, and mushrooms. Still no issue with cooking through. I cooked for an hour then sprinkled more shredded cheese on top and cooked ten more minutes.
Deletedo you thaw or cook the tots at all before they go into the mix? cant imaging throwing in frozen tots and having it all cook correctly..
ReplyDeleteI used frozen tater tots. I didn't thaw them, but you certainly can thaw them if you prefer. Enjoy!
Delete2 cups of milk? that just doesnt seem correct at all, im sorry but the video shows it tb very soupy at the bottom?
DeletePatti - the ingredients listed are correct with correct amounts. You can change anything you wish, but I can't say that it would turn out.
DeleteMy boyfriend and I have tried this twice now. The second time we used 10 eggs and 1 cup of milk because the cooking time was longer than expected the first time we followed the recipe by the book. We also layer it the second time around. It's cooking in the oven now and smells delicious!
ReplyDeletehow was it adding the eggs? I want to make a breakfast casserole with sausage and eggs.
DeleteDo you bake this covered or uncovered?
ReplyDeleteI baked it uncovered
DeleteHave you ever made ahead and frozen it? Do you also add egg mixture before freezing and does it have to thawed before baking?
ReplyDeleteI cooked then froze. Was great. Good for quick meals. Leftovers. Or when gifting meals.
DeleteCurious to know the answers to Aunt Marie's questions as well...what is the best way to freeze this for later?
ReplyDeleteI made the mistake of putting a tray under mine, and the bottom didn't cook. I remedied that by frying in a pan, but next time I know better. Taste is delicious ... this is a Sunday Brunch keeper, for sure.
ReplyDeleteI followed to recipe to the letter but it is till quite runny! I will need to bake for much longer!
ReplyDeleteI'm with Aunt Marie and M&L Stewart.... I'm making this for a family vacation in 2 weeks. Do I cook it now & freeze it? Or, wrap in foil and cook it on vacation?
ReplyDeletePlease give directions for freezing. I'm making for a new Mom.
ReplyDeleteassemble the casserole and cover it with foil and freeze it - don't bake it. Have the new Mom thaw and bake as directed above.
DeleteHow long does this take to defrost in the fridge before baking it?
DeleteI made this tonight. I had to cook it 10 minutes longer because the eggs were still runny. Next time I think I will add bell peppers. For just two of us we halved the recipe. We enjoyed it very much!!!
ReplyDeleteThis was delicious and a huge hit on Sunday morning in my Sunday School class!
ReplyDeleteThis was delicious and a huge hit Sunday in my Sunday School class. Not a bite left!
ReplyDeleteIf I am baking this casserole for 100. Can you tell me about how much longer I should cook if I have 2-3 casseroles in the oven at a time? Or should I not use both the top and bottom racks? Thanks.
ReplyDeleteI would like to know this answer as well
DeleteI just made this casserole, and it came out great! Might I suggest adding specifically to the directions that you bake uncovered? I assumed that it should be baked covered since the directions mention covering (and then refrigerating if baking later), and I have a feeling that many of these comments saying that it came out runny are from people who covered the casserole to bake since leaving uncovered would drastically reduce the final liquidity.
ReplyDeleteI have made this casserole on numerous occasions (uncovered) and I have had to bake it for at least two hours each time. If not the eggs are super runny! It is DELICIOUS if you have the time to bake it! I am going to try and make it again tonight for a pot luck at work the following morning. It seems to reheat great so I am thinking bake it tonight, reheat in oven tomorrow morning.
ReplyDeleteHow did that method work for you? How long did you "reheat" it for the next morning? I am doing the same thing, bringing it for a pot luck the next morning, but I deff don't have time to cook it for 2 hours before I leave for work.
DeleteI have made this 4 times since this passed Saturday. Love this recipe
ReplyDeleteDo you think it could cook overnight in a crockpot?
ReplyDeleteCould this cook overnight in a crockpot?
ReplyDeleteSo I've made this once before and my whole family loved it. I want to make it again for Christmas morning but need to prep it two mornings ahead of time. Will it keep in the fridge for that long before baking?? Thanks!
ReplyDeleteAbsolutely! Enjoy!
DeleteI can say the key to this is it is a MAKE AHEAD....if you do THAT and let it sit it will turn out perfectly...the liquid wont be an issue if it's make ahead or frozen, as stated.
ReplyDeleteThank you for a GREAT recipe, following directions, it's perfection!
No it won't. I am making this right now as we speak and i made it exactly to the T. I made it ahead and i am now twenty minutes past the time it called for, so far.
DeleteJust made this and my husband said it's the best breakfast ever! I did not make this ahead and it turned out perfect. Not runny and crispy, how we like it. Only change was I halved the recipe since just for him and I. Thanks for the recipe! Merry Christmas!
ReplyDeleteJust made this! Did not make ahead and was not runny. It had the perfect crsipyness to it. My husband said it was the best breakfast he's ever had. Only thing was I halved the recipe since only for him and I. Thanks for the amazing recipe and happy holidays!
ReplyDeleteDoes the tator tots turned to mush while sitting in the milk and egg mixture after sitting in the fridge overnight?
ReplyDeleteI think Sondra had a good and delicious ides to add Cheddar Cheese Soup to the milk. Also some of the runny recipes could be from the differences in the oven temps. Some ovens sugguest you test for accuracy on temperature.... and some may have baked covered.
ReplyDeleteWould this work with bacon instead of sausage?
ReplyDeleteI don't see why not. Enjoy!
DeleteMe and my mom want to make at least half a pan because we have never tried this before. How would you recommend we do that? 1 cup of milk, 4 eggs and 1lb of sausage? Am I correct?
ReplyDeleteWhat Temp are you supposed to bake this at???
ReplyDelete"Preheat oven to 350 degrees."
DeleteIt's just me and my husband, So I used 1/2 bag of Tots, 1 pound of sausage, 4 eggs, and only 1/2 cup of milk. Baked it for 30-35 minutes and the tots came out just perfect and it wasn't runny at all. I baked in a glass pan. Just be sure to spray with cooking spray/olive oil before putting in pan or it will stick. It is delicious!!!
ReplyDeleteSo glad you enjoyed it!
DeleteHas anyone made this with just egg whites? I have an egg intolerance.
ReplyDeleteI made this dish last night for christmas breakfast and it was freaking awesome . I did add some extra to it to spice it up a little. I added two jalepenos and hot sauce and a can of the campbells cheddar cheese soup . It was awesome !! Thanks for the recipe.
ReplyDeleteSo glad you enjoyed it! Love the changes you made - they sound delicious!
DeleteWilliam Hopson - did you leave all the other ingredients as in the recipe and just add the jalapenos and soup?
DeleteMade this for Christmas breakfast, but, with one cup of milk. A room full of picky children loved it, and so did I. Thank you.
ReplyDeleteSo glad it was a success!
DeleteI made this Christmas morning and it turned out delicious. I used a combination of shredded parmesan,sharp cheddar,and mexican four cheese since that is what I had in the fridge. I also used the mini tater tots that Ore Ida has now, four egggs, one cup of evaporated milk mixed with half a cup of water, and only one lb of Jimmy Dean hot sausage. I seasoned mine with Tony Chachere's spicy seasoning too. This will definitely be a keeper for us. As a matter of fact I am making it again this morning for New Years brunch.
ReplyDeleteI used uncooked chopped bacon, instead of sausage. And ranch style shredded hash browns, instead of tater tots.
ReplyDeleteIt came out delicious. Although, next time I will add less eggs because my family does not like that many eggs, and I had to bake a bit longer due to the runny eggs.
Is it too long to let it sit in the fridge if I make it the afternoon before?
ReplyDeleteThat will be perfectly fine. Enjoy!!
DeleteAbout how many adults does this serve?
ReplyDeleteSnuck in there above the third-ish photo it says "Yields: 8 to 10"
DeleteAlso, if my other reply doesn't go through, I was able to cut this into 8 large portions (I eat a lot of food).
DeleteThis is very good. I have made it for football team breakfasts several times. I am at high altitude and it does take longer to bake so I plan accordingly. I did do it overnight once in a crockpot on low and it came out just fine. The reason some don't set up is probably the cheese you're using. If you use the pre-shredded stuff eggs become harder to get set. They put an anti-stick stuff in pre-shredded cheese that hinders the eggs in setting up. If you grate (I use the food processor/grater) to do it from a block, you'll have better results. Good luck! This is a teenager favorite at my house!
ReplyDeleteMade this for Easter breakfast according to directions and it cooked perfectly in 75 minutes. Added green peppers and onions and used cooked bacon and cut up sausage links for meat. Fed 7 with only a few leftovers. Very good!
ReplyDeleteI have made this twice and it has always been a crowdpleaser! The first time I made it I only had four egg so I reduce the milk and cooked it with the four that I had and it was still delicious! The second time I used all 8 eggs and actually preferred it with fewer eggs because it took forever to cook. Although I used a fairly deep pan vs the 9x13....thanks for sharing this delicious recipe!
ReplyDeleteWon’t the frozen tater tots just turn to mush from thawing and from sitting in the milk and egg mixture over night if you prep and assemble the day before? Or do you wait until right before you bake it to add the liquid?
ReplyDeleteI have made this recipe twice and both times turned out perfect. The second time I substituted pepper jack cheese for mozzarella and added about 1/2 cup on top before baking uncovered. I put it together the night before, covered in the fridge, and it was so easy to pop in the oven on Christmas morning and took 70 minutes to bake in my glass 9x13 pan. I let it "rest" in the oven for 5-10 more minutes after turning off. It was perfectly done and very moist. Next time I would like to add a can of drained chopped green chilies.
ReplyDeleteI added green chili’s, chopped bell peppers and green onions. It was fabulous!
ReplyDeleteThis was a big hit for my family! I did add 10 eggs. I am going to add either cream cheese or sour cream to make it creamier next time.
ReplyDeleteHi! I’m going to try this recipe- about how many servings does it yield??
ReplyDeleteGot it baking in the oven now for brunch, house smells devine! :)
ReplyDelete