Tater Tot Breakfast Casserole

Tater tots plus eggs plus sausage equals a one-skillet breakfast casserole you can eat all week long. Call it a hot dish or call it a tater tot casserole, either way, it's good!

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: 8 servings


  • 12 ounces ground pork breakfast sausage
  • 6 ounces (1 1/2 cups) shredded cheddar cheese, plus extra to sprinkle over top
  • 8 large eggs
  • 1/2 cup (whole) milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • One 32-ounce bag frozen tater tots
  • Thinly sliced chives, for serving

Special equipment:


1 Preheat the oven to 350˚F.

2 Cook the sausage: Warm a 12-inch oven-safe skillet over medium heat, and add the sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove the pan from heat.

Tater Tot Breakfast Casserole

3 Assemble the casserole: Whisk together the eggs, milk, salt and pepper in a medium bowl.

Spread the sausage into an even layer over the bottom of the skillet. Sprinkle with the shredded cheese, and pour the egg mixture over the top.

Arrange the frozen tater tots over the egg mixture in concentric circles, starting with a row around the rim of the pan and working your way in, or vice versa. (You won't use the entire bag; reserve remaining tater tots for another use.)

Tater Tot Breakfast CasseroleTater Tot Breakfast CasseroleTater Tot Breakfast CasseroleTater Tot Breakfast Casserole

4 Bake the casserole. Bake until the eggs have fully set and the cheese has melted, 35 to 40 minutes. If desired, sprinkle some additional cheese over top and bake an extra minute or two, until the cheese has melted.

Tater Tot Breakfast Casserole

5 Serve: Let the casserole cool slightly before cutting into wedges. Sprinkle with some sliced chives and serve. Leftovers will keep for about 5 days.

Tater Tot Breakfast Casserole

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  • Idelissa

    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


  • Melody Gardner

    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!!!


  • Don

    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.


  • Cynthia

    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!


  • Janet

    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!


  • D Wilson

    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.


  • Liz

    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!


    • Liz

      yikes … trouble with the comment. I had the result as a “breakfast for dinner” with some steamed broccoli on the side.

  • Rachel

    I assume you can use turkey or chicken sausage instead of pork?

    • Emma Christensen

      Hi, Rachel! Emma here, managing editor for Simply Recipes. Yes, turkey or chicken sausage should work just fine!

  • Kathi

    This sounds great for my bnb. Can I assemble the night before?

    • Aaron Hutcherson

      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.

    • Sam

      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.

  • Meredith

    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?

    • Emma Christensen

      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!

  • Sandy S

    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!

    • Sandy S

      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!

  • Jim

    Do you have the nutritional info ??

    • Emma Christensen

      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!

  • mary

    Yum! Looks great! I’ll have to try it!