Description
This Breakfast Tater Tot Casserole is a hearty and comforting dish featuring layers of savory sausage, sautéed vegetables, crispy tater tots, and a rich egg mixture topped with melted cheddar and pepper Jack cheeses. Perfect for a weekend brunch or make-ahead breakfast, it bakes to golden perfection with a creamy, cheesy center and crispy topping.
Ingredients
Scale
Main Ingredients
- 1 32-ounce bag frozen Tater Tots®, divided (DON'T THAW)
- 1 pound hot bulk pork sausage
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 ½ cups freshly grated sharp cheddar cheese
- 1 ½ cups freshly grated pepper Jack cheese
Egg Mixture
- 8 large eggs
- 2 cups half-and-half
- 4 ounces diced green chilies
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Spray a 9"x13" baking dish with non-stick cooking spray, then set it aside for later.
- Cook Sausage and Vegetables: Heat a large skillet over medium-high heat. Add the sausage, diced onion, and chopped red and green bell peppers. Cook while crumbling the sausage until it is fully cooked and the onions are softened. Add the minced garlic and sauté for 30 seconds more. Drain the grease from the skillet, then transfer this mixture into the prepared baking dish. Allow it to cool slightly.
- Prepare Egg Mixture: In a large bowl or liquid measuring cup, whisk together the eggs, half-and-half, diced green chilies, dried parsley, paprika, ground mustard, dried oregano, salt, and pepper. Set this egg mixture aside.
- Assemble Casserole Base: Add half of the frozen tater tots to the baking dish with the sausage mixture. Then sprinkle half of the shredded sharp cheddar cheese and half of the shredded pepper Jack cheese evenly over the tater tots. Stir everything gently to combine, then spread the mixture out evenly in the dish.
- Add Egg Mixture and Topping: Pour the prepared egg mixture evenly over the sausage and tater tot mixture in the dish. Next, sprinkle the remaining frozen tater tots over the top in a single layer.
- Bake the Casserole: Bake the casserole uncovered at 350 degrees F for 70 to 80 minutes, or until the eggs are fully set and the casserole is bubbling. Remove from the oven and sprinkle the remaining cheddar and pepper Jack cheeses on top.
- Melt Cheese and Serve: Return the casserole to the oven and bake an additional 5 to 10 minutes to melt the cheese. Remove from the oven and optionally sprinkle with chopped chives or green onions before serving.
Notes
- Turkey Sausage Option: Substitute with turkey sausage and add 1/8 to 1/4 teaspoon cayenne pepper for heat. Adding 1 teaspoon beef bouillon can enhance the flavor.
- Cheese Variations: Use freshly grated cheese for best melting results. Swap pepper Jack cheese with other meltable cheeses like Mozzarella, Gruyere, Swiss, Monterey Jack, Colby Jack, Fontina, or Gouda.
- Ingredient Substitutions: You can replace the meat and vegetables with your favorites but keep the proportions similar so the egg mixture sufficiently covers the filling.
- Storage: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 5 days.
- Reheating: Microwave individual servings on a microwave-safe plate for about 1 minute or until warmed through. For even heating, cut slices in half before microwaving. Oven reheat by covering with foil and baking at 325 degrees F for 20 minutes or until heated through.
- Overnight Preparation: Assemble casserole without topping the last half of tater tots. Keep them frozen, cover tightly, and refrigerate for up to 24 hours. Before baking, let sit at room temperature for 30 minutes, add remaining tater tots, and bake adding 10-15 minutes to the cooking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 210 mg
