Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This is a great recipe. I looked to reviews, where it said it was too salty. Removed the casings from jhonsonville breakfast sausage and browned as instructed . I tasted it and it was quite salty so I rinsed the cooked sausage in a colander. It was less salty but less so, and a little less fatty too! I took a chance and omitted salt. Family eating it happily! Thank you
I made this and it is one versatile recipe! We loved it. I used sausage, but you could use any kind of ground meat with spices, hot or not. I added onions, a little garlic, cumin, chili pepper to the bottom layer. Then Mexican grated cheese blend, the eggs with added ancho chili powder. The rest went as the recipe recommends. However, I served it with peach salsa ( The sweet went well with the sausage) and sour cream. This was a total hit!!!
Had to cook about an hour to set, but this was great. No extra salt. Browned the sausage separately and cooked in a 12″ pyrex dish.
Wonderful recipe. But way too salty. I will make it without any salt next time. I had lowered the amount to 1/2 teaspoon of salt but it was still over the top according to my daughter in law and son. Cheese, and tater tots both have enough salt without adding any additional. Otherwise, nice presentation for company, good hearty meal, and who doesn’t love tater tots!
Our first hotdish! We ate this for dinner tonight, and everyone loved it. I didn’t have sausage, so I used ground turkey spiced with sausage flavors—fennel, coriander, garlic powder, oregano, thyme, S&P. I also sautéed minced onion along with the turkey. I served it with a crunchy green salad. So good!
I made this using about a pound of chorizo sausage (what I had on hand). After cooking the sausage and draining the fat, I followed the recipe as written and it turned out great. It seemed sort of like a deconstructed breakfast taco so I served it with a choice of red or green salsas – the salsa verde went especially well.
My husband and I both loved it and are looking forward to polishing off the leftovers.
I love tater tots/spud puppies … and buy either Alexia or Cascadian only as an occasional splurge because of sodium. BUT loved the idea of this recipe so made it with partially cooked and smashed and olive oil/lemon peppered baby red potatoes. I made 1/4 of the recipe in a mini-pyrex pie plate to test and YUM! The smashed and seasoned tater bits crisped up and I did an final bread crumb and a bit more cheddar under the broiler.
Thanks, Hutch, for this recipe!
yikes … trouble with the comment. I had the result as a “breakfast for dinner” with some steamed broccoli on the side.
I assume you can use turkey or chicken sausage instead of pork?
Hi, Rachel! Emma here, managing editor for Simply Recipes. Yes, turkey or chicken sausage should work just fine!
This sounds great for my bnb. Can I assemble the night before?
You can cook the sausage and layer it with the cheese the night before, but I’d recommend holding off on the rest of the assembly. I don’t believe it’s good for the raw eggs to sit with the salt for a long time. Also, the tater tots might thaw and release water into the eggs.
With all due respect to Aaron, I see no problem prepping it the night before. There are hundreds of make-ahead breakfast casseroles that present no problem. However, I would keep the tots frozen because if thawed they would be done much sooner than the eggs. I use thawed tots in casseroles all the time & the cooking time can be as little as 20 minutes.
I have frozen hash browns in my freezer that I’m itching to get rid off. Do you think I could top the breakfast casserole with those instead?
Hi, Meredith! Emma here, managing editor for Simply Recipes. Do you think you could break or cut the hashbrowns up into pieces? If so, then I think it would definitely work! If not, I still think it would work if they’re not too large — I think you probably need to have a little space in between the hash browns for the egg to bubble up and expand. Let us know how it works out!
Hi Aaron, I like what you are doing here! I’m going to try a veggie version. dropping the sausage for braised onions, kale, red pepper and sliced mushrooms seasoned with salt and pepper and red pepper flakes. Thanks for shaking up my bag of tater tots!
Just want to report back that my ‘veggie’ version of this recipe turned out Great! I cut the recipe in half and used an 8″ iron skillet. I also used cream rather than milk because I ‘needed’ to use the cream left over from the holidays! :) I braised the veggies on med high for about 10 minutes until the onions were softened. Used about 1 cup each of chopped onions, zucchini, red pepper, and chard stems seasoned with red pepper flakes and salt and pepper. I added the chopped chard leaves and 1/2 cup of sliced cherry tomatoes at the last 2 minutes. Sounds like a lot of veggies, but they cook down for a perfect bottom layer. After the veggies are done, follow the recipe for eggs, milk and tater tots.
The thing that I was surprised about is how wonderful the tater tots turn out! They are really good! This is the best use of tater tots! Really! That good! I am sure the sausage recipe is very good, too. Don’t wait, try it!
Do you have the nutritional info ??
Hi, Jim! Emma here, managing editor for Simply Recipes. We don’t currently calculate the nutritional information for our recipes. I suggest using a nutrition calculator, like this one, to calculate the info for yourself. Thanks!
Yum! Looks great! I’ll have to try it!