A breakfast casserole that’s perfect any morning or even great made the night before! This Sausage Egg and Cheese Tater Tot Casserole is packed with all of your breakfast favorites!
Want recipes delivered right to your inbox? Sign up here! Sometimes I even send out free e-cookbooks too!
LOVE IT? PIN IT!
Casseroles are perfect for breakfast, lunch or dinner! This Sausage Egg and Cheese Tater Tot Casserole is simple to toss together plus it can be doubled with no problem! This casserole is also makes great leftovers. To save the leftovers, I cut the casserole into squares and then put them in their own air tight containers in the fridge for the perfect grab and heat breakfast or lunch. While I prefer breakfast casserole for breakfast, my husband loves it for dinner. Tater Tot Casserole with a side of ketchup and he’s happy as can be.
What you’ll need to make Sausage Egg and Cheese Tater Tot Casserole:
- ground sausage
- eggs
- onion powder
- garlic powder
- whole milk or cream
- sharp cheddar cheese, grated
- frozen tater tots or frozen mini tater tots
- Freshly parsley (optional for garnish)
Can I double this recipe for more casserole?
You can! If you double everything just make sure to use a 9×13 casserole dish. Everything should fit in there perfectly.
The first few times I made the bacon version of Breakfast Loaded Tater Tot Casserole I made it in a 9×13 dish. Same cooking time, just double the ingredients.
More Breakfast recipes to make:
- Bacon and Egg Tater Tot Casserole
- Homemade S’more Poptarts
- Blueberry Swirl Bread
- Bacon and Egg Stuffed Biscuits
Sausage Egg and Cheese Tater Tot Casserole
Sausage, Egg and Cheese Tater Tot Casserole
A breakfast casserole that's perfect any morning or even great made the night before! This Sausage, Egg and Cheese Tater Tot Casserole is packed with all of your breakfast favorites!
Ingredients
- 1 pound ground sausage
- 6 eggs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup whole milk or cream
- 8 ounces sharp cheddar cheese, grated
- 1 pounds frozen tater tots or frozen mini tater tots
- Freshly parsley (optional for garnish)
Instructions
Preheat oven to 350F.
In a skillet heat and crumble sausage until browned and cooked through. Drain grease and sit sausage aside.
In a 8x8 baking dish, whisk together the eggs, onion powder, and garlic powder. Stir in whole milk or cream.
Whisk well so that there are no lumps of seasoning.
Whisk in 3/4 of crumbled sausage and half of cheese into the baking dish.
Pour in tater tots. Arrange tater tots in a semi single layer.
Bake for 45 minutes.
Remove from oven and top with the rest of cheese and and sausage.
Bake for 5-10 minutes or until cheese is melted and tater tots are hot!
Garnish with freshly parsley (optional)
Notes
You can make this the night before and place covered in fridge until ready to bake the next morning.
If you make this recipe, snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife —
I love to see what your cooking from the blog!
Love it? Pin it!
Wanda says
Do you think this would do well being made ahead and frozen? Thanks! Can’t wait to try it!
Angie says
Yep! For casseroles like this I like to let it thaw in the refrigerator overnight and then baked.
Elyse says
Any thoughts on doubling this – maybe baking in a large 9×13?
Angie says
You could totally double it 🙂
Deb says
I am making this right now. Made a couple changes though – I doubled the recipe and used a 9×13 pan and also skipped the onion powder and added some fresh onions and green peppers. Cannot wait to try it!
JANELL VAN DIEST says
How many cups of onions and green peppers did you put in the casserole?
Dustie says
Hello! Can’t wait to try this today. Do I just put in frozen tater tots? Or should I bake them before hand?
Angie says
Yep, just put the in frozen 🙂
Stacey says
If you make & freeze do you put in all the cheese and sausage and bake all at once instead of adding later?
Angie says
Yep! I make it as if I was getting ready to bake it but instead of baking it I freeze it.
JANELL VAN DIEST says
Hi Angie,
So, you don’t bake it then freeze it? You make it and freeze it uncooked? Please advise. Thank you.
Angie says
You can do it either way but if I’m making this for the intention of freezing it for later, I don’t prebake it.
Renee says
Do you know if you can freeze leftovers? It is fantastic!
Angie says
You sure can! I’m so glad that you like it!
Liz W says
This was delicious! I used deer sausage and altered some ingredients to make in a larger pan but followed everything else as outlined. Family loved it! I did have to turn the oven up and cook a bit longer by could have been due to my ingredient altering or that I used my camper oven but either way it was great and I’m happy I found this recipe, there are many versions and I’ve yet to find one that actually has crispy potatoes! Wish I could share a photo but I don’t see that option here.
Angie says
Your version sounds great!! If you have Facebook or Instagram, you can share photos there and tag us, or post it on our Facebook page https://www.facebook.com/bigbearswifeblog
Cindy says
Delicious!
Angie says
Thanks!
Jessica says
Why doesn’t this puff up? I put it in a 13×9 and it was shallow when done and not nice and puffed. So disappointing.
Angie says
This recipe was made for a 8×8 baking dish, in stated in the recipe directions. Yours didn’t puff up because you used too big of a dish.
Debbie says
Doubled the recipe and put in 9×13 pan. After 45 minutes it didn’t look done so I baked it about 10 minutes longer. I s there a way to check it to make sure it’s done
Angie says
I judge by how fluffy the eggs look. What made it look “not done?”
Anita says
If I double this, could I use bacon and sausage together?
Angie says
You sure could. 🙂 Just make sure the bacon is cooked and crumbled as well before adding into casserole