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This Loaded Tater Tot Breakfast Casserole has got it all – meat, potatoes, eggs, lots of cheese and delicious spices. It’s a great make-ahead breakfast for the holidays or a weekend brunch.
My Tater Tot Breakfast Casserole recipe is perfect for overnight guests or a holiday brunch. If your family loves breakfast for dinner, this easy breakfast casserole will quickly become a new go-to. It’s got all of the things my family loves about breakfast in a neat and tidy casserole dish. Plus it’s super easy to make!
Table of Contents
Ingredients for Tater Tot Breakfast Casserole
- Meat – Bacon and sausage are a classic combo and my go-to. But use whatever meats you want.
- Potatoes – Obviously we’re going with tater tots here. You don’t even have to cook them first! It’s best to thaw them in the fridge for a few hours so they will heat properly.
- Eggs – You need lots of eggs to make a breakfast casserole. 10 large eggs to be exact. Mix them with some milk and sour cream to create the base for the casserole.
- Vegetables – I only use some diced onion, and I sauteed it first at the same time as I cooked the bacon. You don’t want to add raw onion to a casserole; they won’t cook and you’ll have chunks of raw onion in your beautiful dish.
- Seasonings – salt and pepper, garlic powder, cayenne pepper and dried parsley flakes. I also added some fresh parsley just before serving, but that was more for looks than flavor.
- Cheese – A mix of freshly grated sharp cheddar cheese and pepper jack cheese for some heat. Use monterey jack cheese to dial down the heat.
How to Make it
A Tater Tot Casserole (also known as hotdish in parts of the US) is about as easy as it gets. Simple ingredients are layered in a casserole dish and baked. Serve it for breakfast, brunch, or dinner!
- Cook the sausage, bacon and onions.
- Whisk together the eggs, milk, sour cream, cheese and seasonings.
- Layer tater tots on the bottom of a large casserole dish, then top with the bacon, sausage and onions. Pour egg mixture over the top.
- Sprinkle cheese on top and bake for about 50 minutes. You’ll know it’s done with it’s puffed up and golden on top. Garnish with fresh chopped parsley or sliced green onions and serve with sour cream or salsa for topping.
A breakfast casserole is great for serving for brunch, to overnight guests or for holiday mornings. You don’t need to add much on the side, just some fruit, maybe some Homemade Biscuits or Cinnamon Rolls and you’re good to go.
Baked egg casseroles should reach an internal temperature of 160 ℉. If you don’t have a digital meat thermometer, look for the center of the casserole to be set and not jiggly or wet, and to be golden brown in color.
Make Ahead, Storage and Reheating Tips
Make Ahead: You can whisk the egg mixture together ahead of time and store it in an airtight container in the refrigerator. When you’re ready to bake, pour it over the tater tots in the baking dish and bake as directed.
Storage: Cool casserole completely, then cover tightly and store in the fridge for up to 3-4 days.
Freezer: Allow casserole to cool completely, then wrap tightly in plastic wrap or foil and place into a freezer bag. Store in the freezer for up to 6 months.
Reheating: Reheat in the microwave on 50% heat. It may be helpful to wrap in a damp paper towel to keep the casserole from drying out. You can also freeze individual servings, thaw overnight and reheat in the morning for a quick breakfast. If frozen, thaw completely before reheating. If reheating in the oven, cover with foil to keep it from drying out.
- You can use any kind of breakfast meats that you like. Sub turkey bacon or sausage, kielbasa or ham.
- For the sausage, I usually just use sausage links and chop them up because they aren’t as greasy. But you can use a breakfast sausage roll like Jimmy Dean, and any flavor.
- I used to thaw the tater tots first, but I’ve found that it’s really not necessary.
- You can omit the onion if you want.
- Try adding veggies, like bell peppers, mushrooms, spinach or even broccoli. Just be sure to saute them first before adding to the casserole.
- If reheating leftover casserole, add some fresh cheese to the top first.
More Breakfast Casseroles to Try
- Breakfast Enchilada Casserole
- Ham and Cheese Croissant Breakfast Casserole
- Smoked Sausage & Hash Brown Breakfast Casserole
- Sausage Egg Casserole
Loaded Tater Tot Casserole
- 8 slices bacon
- ½ cup finely chopped white onion
- 8 ounces breakfast sausage 8 links
- 32 ounces frozen tater tots
- 10 eggs
- ½ cup milk
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon dried parsley flakes
- 1 1/2 cup freshly shredded cheddar cheese divided
- 1 1/2 cup freshly shredded pepper jack cheese divided
- 1 tablespoon fresh chopped parsley for garnish
- Preheat oven to 375 and grease an 9×13-inch baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook bacon until crisp (*Pro Tip: cut bacon with kitchen scissors as you put it into the hot skillet. Cooks faster and no chopping later!). Set aside. Wipe most of the grease out of the skillet. Add chopped onion and sausage and cook until sausage is no longer pink. Drain grease from the skillet and stir in the chopped bacon.
- In a large bowl whisk together eggs, milk, sour cream, 1 cup of each kind of cheese and seasonings. Set aside.
- Arrange frozen tater tots in the prepared baking dish. Top evenly with sausage mixture.
- Pour the egg mixture evenly over the meat in the baking dish. Top with additional shredded cheese.
- Bake in the preheated oven for about 50 minutes or until eggs are set and top is golden brown.
- Garnish with fresh minced parsley or sliced green onions. Cool for several minutes, slice into squares and garnish with fresh parsley.