Easy Tater Tot Breakfast Casserole
- PREP 10min
- COOK 45min
- TOTAL 55min
In this easy breakfast casserole, you’ll line your baking dish with crispy baked tater tots, then pile in sausage, veggies, cheese, and eggs. It’s hearty and absolutely perfect for entertaining a crowd.
You Will Need
1 (24-ounce) bag tater tots
1 tablespoon Cajun seasoning
1 pound (450 g) bulk pork breakfast sausage (try homemade breakfast sausage)
1 tablespoon butter
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 medium onion, finely chopped
10 large eggs
1 ½ cups (360 ml) heavy cream
¼ teaspoon fine sea salt, plus more for the vegetables
¼ teaspoon freshly ground black pepper, plus more for the vegetables
6 ounces (170 g) sharp Cheddar, shredded (about 1 ½ cups)
Directions
1Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Then grease a 9-by-13-inch baking dish and set it aside.
2Pile the tater tots on the baking sheet. Add the Cajun seasoning and toss to coat. Spread into a single layer and bake until hot and beginning to crisp, 25 to 30 minutes.
3While the tots bake, brown the sausage in a large skillet over medium heat, breaking it into crumbles until crispy in spots, 5 to 6 minutes. Use a slotted spoon to remove the sausage, leaving the rendered fat in the skillet. (If there is excess fat, drain all but 1 tablespoon).
4Add the butter, bell peppers, and onions to the skillet. Season with a pinch of salt and pepper; cook until the onions are soft and smell sweet, 6 to 8 minutes. Remove from the heat.
5In a medium bowl, whisk the eggs, cream, ¼ teaspoon of salt, and ¼ teaspoon of black pepper until well blended.
6Lower the oven temperature to 375°F. Line the bottom (and sides, if possible) of the prepared baking dish with the seasoned tater tots to create a crust. Scatter the sausage, vegetables, and 1 cup of the cheese over the tots. Pour the egg mixture over the top and give the dish a little shimmy to remove any air bubbles. Top with the remaining ½ cup of cheese.
7Bake until the eggs are set and no longer jiggle in the center, 35 to 40 minutes. Let rest for 5 to 10 minutes before slicing.
Adam and Joanne's Tips
- Storing: Let cool, then slice into squares. Store, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months. To serve, reheat in the microwave or place in a toaster oven at 325°F for about 20 minutes, or until heated through.
- To make this vegetarian, cook 8 ounces (225 g) of sliced mushrooms in the skillet with the peppers and onions. Use 1 to 2 tablespoons of olive oil or butter to cook the veggies since you won’t have the sausage fat.
- The nutrition facts provided are estimates.