Cheesy Tater Tot Breakfast Casserole with Sausage

Why You’ll Love This Recipe

• Crowd-pleasing comfort: crispy tots, melty cheddar, and savory sausage in a creamy egg custard.
• Great for brunch or busy mornings—feeds a crowd from one pan.
• Make-ahead friendly; bake straight from the fridge with frozen tots on top.
• Balanced flavors: sweet caramelized onions and fresh scallions brighten every bite.

Grocery List

• Produce: Yellow onions (2 large), scallions (1 bunch)
• Dairy: Eggs (10), whole milk (1 cup), sharp cheddar (8 oz), unsalted butter
• Pantry: Breakfast sausage (1 lb), frozen tater tots (32 oz), olive oil, kosher salt, black pepper, garlic powder, dry mustard (optional)

Full Ingredients

For the caramelized onions

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 large yellow onions (about 1 lb/450 g), thinly sliced
• ½ tsp kosher salt
• Pinch of sugar (optional, helps browning)
• 1 tsp apple cider vinegar or water, for deglazing (optional)

For the sausage and egg mixture

• 1 lb (450 g) bulk breakfast sausage (pork or turkey)
• 10 large eggs
• 1 cup (240 ml) whole milk (or half-and-half for richer)
• 1 tsp kosher salt
• ¾ tsp freshly ground black pepper
• ½ tsp garlic powder
• ½ tsp dry mustard (optional)
• 4 scallions, thinly sliced; whites and light greens for the mixture, dark greens reserved for garnish
• 2 cups (8 oz/225 g) shredded sharp cheddar cheese, divided

To assemble and bake

• 32 oz (907 g) frozen tater tots (keep frozen until topping)
• Neutral oil or butter for the pan

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or a thin film of oil. Keep the frozen tater tots in the freezer until you need them so they bake up extra crisp.

Step 2: Caramelize the onions slowly

In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and ½ teaspoon kosher salt (and a pinch of sugar, if using). Cook, stirring every few minutes, until deep golden and jammy, 25–30 minutes. If the pan browns too quickly, drop the heat and add a splash of water; finish with a teaspoon of vinegar or water to deglaze. Transfer onions to a bowl.

Step 3: Brown the sausage

In the same skillet over medium heat, add the breakfast sausage. Cook, breaking it into small crumbles, until browned and no longer pink, 6–8 minutes. Drain excess fat. Set aside.

Step 4: Whisk the egg custard

In a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, black pepper, garlic powder, and dry mustard (if using) until smooth. Stir in 1½ cups of the shredded cheddar and the sliced scallion whites and light greens. Reserve the remaining ½ cup cheddar for topping and the dark green scallion tops for garnish.

Step 5: Layer the casserole

Spread the caramelized onions evenly over the prepared baking dish. Scatter the browned sausage on top. Pour the egg mixture evenly over everything. Arrange the frozen tater tots in a snug single layer across the surface—no overlapping—to ensure maximum crispness.

Step 6: Bake until bubbling and golden

Bake for 35 minutes. Sprinkle the remaining ½ cup cheddar evenly over the tater tots and bake another 8–10 minutes, until the cheese is melted, the tots are deeply golden, and the egg custard is set in the center (a slight jiggle is fine). For extra color, broil for 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the casserole rest for 10 minutes so the layers settle and slice cleanly. Garnish with the reserved scallion greens. Serve warm with hot sauce if you like.

Pro Tips

• Keep tots frozen until topping the casserole—this is the key to a crispy, golden crust.
• Drain sausage well and blot with a paper towel to keep the custard from getting greasy.
• For super-even browning, rotate the pan halfway through baking.
• Want richer custard? Swap the milk for half-and-half and add 5 minutes to bake time if needed.
• Check doneness: the edges should be puffed and the center just set; a thermometer will read about 165°F (74°C).

Variations

• Southwest: Use pepper jack, add 1 can (4 oz) diced green chiles, and ½ tsp ground cumin. Finish with cilantro.
• Veggie Lover: Add 1 cup sautéed mushrooms and 1 diced red bell pepper. Reduce sausage to ½ lb or omit.
• Bacon Blend: Use ½ lb sausage plus 6 slices crisp-cooked, chopped bacon for smoky flavor.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 350°F (177°C) for 15–20 minutes, then uncover 3–5 minutes to re-crisp, or microwave individual slices. Freeze fully cooled slices, tightly wrapped, up to 2 months; reheat from frozen at 350°F for 25–30 minutes. For overnight prep: caramelize onions and brown sausage up to 3 days ahead. Assemble onions, sausage, and egg mixture in the dish; cover and refrigerate up to 12 hours. Top with frozen tater tots just before baking and add 5–10 minutes to the bake time.

Nutrition (per serving)

Approximate values for 8 servings: 650 calories; 36 g fat; 45 g carbohydrates; 28 g protein; 3 g fiber; 1050 mg sodium. Nutrition will vary based on brands and exact ingredients.