There’s something absolutely magical about waking up to a warm, cheesy tater tot breakfast casserole fresh from the oven. This is the kind of dish that makes you feel like you’ve done something special for your family, even though it comes together in just minutes. I’ve been making this recipe for years, and it never fails to impress—whether you’re feeding a hungry crowd on a lazy Sunday morning or prepping ahead for a holiday brunch.
What I love most about this tater tot breakfast casserole is how forgiving it is. You can customize it with whatever ingredients you have on hand, whether that’s different types of cheese, various breakfast meats, or your favorite vegetables. The crispy tater tots on top provide the most satisfying texture contrast against the creamy, custardy egg base below. It’s comfort food at its finest, and honestly, it tastes just as good for dinner as it does for breakfast.
The beauty of this dish lies in its simplicity. You’re layering frozen tater tots with a mixture of eggs, milk, cheese, and your choice of mix-ins, then baking it until everything is golden and set. Similar to how we layer flavors in easy chicken alfredo, this casserole builds depth through its components. The result is a hearty, satisfying breakfast that feeds a crowd and requires minimal effort on your part.
I often make this the night before, which means you can pop it straight from the refrigerator into the oven in the morning. It’s perfect for holiday mornings when you want something impressive without spending hours in the kitchen. Bon Appétit has some great breakfast casserole inspiration if you want to explore variations. Whether you’re a seasoned cook or just starting out, this recipe will become a staple in your rotation.
The key to success is not overcooking your casserole—you want the eggs to be just set but still slightly creamy in the center. I’ve also found that letting it rest for about five minutes after it comes out of the oven makes it much easier to serve. Just like allowing cream-based pasta dishes to rest, this resting period is crucial for the perfect texture. Trust me, your guests will be asking for this recipe before they’ve even finished their first bite.
Ingredients
- 1 bag (32 oz) frozen tater tots
- 8 large eggs
- 1 1/2 cups whole milk
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound breakfast sausage, cooked and crumbled (or bacon, diced)
- 1 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
- 1/4 cup fresh chives, chopped (for garnish)
- Butter or cooking spray for the baking dish
Instructions
- Preheat your oven to 350°F and generously grease a 9×13 inch baking dish with butter or cooking spray.
- Spread the frozen tater tots evenly across the bottom of the prepared baking dish in a single layer. You don’t need to thaw them first—they’ll cook perfectly from frozen.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined and slightly frothy.
- Stir 1 1/2 cups of the shredded cheddar cheese into the egg mixture until evenly distributed.
- If using optional vegetables, sauté the diced bell peppers and onions in a skillet over medium heat for about 3-4 minutes until softened, then add them to the egg mixture.
- Fold the cooked and crumbled sausage (or bacon) into the egg and cheese mixture, making sure it’s evenly distributed throughout.
- Pour the egg mixture evenly over the layer of tater tots in the baking dish, making sure to get it into all the nooks and crannies.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole for extra cheesy goodness.
- Bake uncovered in the preheated 350°F oven for 40-45 minutes, until the eggs are set and the top is golden brown and slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving, which helps the casserole set and makes it easier to cut into portions.
- Garnish with fresh chopped chives and serve warm with your favorite breakfast sides like fresh fruit, toast, or a simple salad.
Pro Tips
Meat Options: Feel free to use your favorite breakfast meat. Bacon works beautifully, as does diced ham or even ground beef if you’re looking for something different. You can use a combination of meats for even more flavor complexity.
Cheese Variations: While cheddar is classic, don’t hesitate to experiment with other cheeses. Monterey Jack, Colby, or even a sharp white cheddar adds wonderful depth. A blend of two cheeses often yields the best results.
Vegetable Additions: Beyond bell peppers and onions, consider adding diced mushrooms, spinach, sun-dried tomatoes, or fresh herbs like parsley and dill. Sautéing harder vegetables before adding them ensures they cook through properly.
Serving Suggestions: This casserole pairs beautifully with fresh fruit salad, a simple green salad with vinaigrette, or toasted bread. A chickpea salad makes an excellent protein-packed side if you want to keep things vegetarian-friendly for some guests.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or warm the entire casserole covered in a 300°F oven until heated through.
Scaling the Recipe: This recipe easily doubles if you’re feeding a larger crowd. Simply use two 9×13 baking dishes and increase all ingredients accordingly. Baking time should remain about the same.
Brunch Entertaining: Serious Eats offers great breakfast entertaining tips that pair perfectly with this dish. Make multiple casseroles ahead for stress-free holiday entertaining.
Textural Perfection: The secret to the best texture is not overbaking. The eggs should be just set with a tiny bit of jiggle in the center. They continue cooking slightly as the casserole rests, so err on the side of slightly underdone.