Sausage Egg Breakfast Casserole
This Breakfast Sausage Casserole has a sturdy foundation of tater tots, with eggy, cheesy goodness studded with breakfast sausage layered on top (and a few vegetables for color, of course). This recipe uses up whole packages of ingredients so you’re not stuck with leftover odds and ends languishing in the fridge.
Tater Tot Breakfast Casserole Recipe
A few times a month, I’ll make an egg casserole on the weekend so that we can re-heat pieces for breakfast (or even lunch) throughout the week.
I’ve been doing this for about a decade now, which means I’ve made breakfast casserole almost 300 times, at least!
The combination I’m sharing today, which is tater tots + breakfast sausage + cheddar cheese + peppers and onions is the very best of all the casseroles I’ve made.
The salty tots set a sturdy foundation for the cheesy, eggy mixture layered on top. The sausage provides a good bit of protein, and the veggies are (let’s be honest) mostly there for color and to pretend we’re eating healthy.
So whether you need a large egg dish to share with a crowd at a brunch gathering, or just want to set yourself up with some easy-to-reheat meals, this breakfast sausage casserole has you covered.
Why You’ll Love this Breakfast Sausage Casserole
- It uses nice, whole packages of ingredients so you’re not stuck with 3 leftover sausage links and a handful of shredded cheese left languishing in your fridge. This recipe uses a whole bag of tots, a dozen eggs exactly, a bag of shredded cheese, and an entire package of sausage.
- There are two different ways you can make this sausage egg breakfast casserole ahead of time, making it a lifesaver for hectic mornings or a gathering.
- This recipe serves as a great base idea that you can customize to your taste preferences. Whether you prefer a different type of breakfast meat or want to load up on extra veggies, the possibilities are endless.
Sausage Egg Breakfast Casserole Ingredients
- tater tots – the starchy base of this casserole. Truly, nothing compares to the texture of tots for this dish!
- eggs – the biggest component of the casserole, providing lots of protein.
- milk – adding milk stretches a dozen eggs even further, and adds moisture.
- salt and pepper – enhances the flavor of all of the ingredients.
- butter – just a bit, for sauteeing the vegetables.
- onion – one whole onion will add depth of flavor to this tater tot breakfast casserole recipe.
- bell pepper – adds color and sweetness. I like red pepper the best here, but you can use any color of bell pepper.
- garlic powder – adds a savory depth of flavor without the need to mince fresh garlic.
- sharp cheddar cheese – I usually recommend shredding your own, but for ease, I usually go with a bag of pre-shredded cheese here, and it gives me the gooey pockets of cheesy goodness I want in a breakfast sausage casserole.
- sausage – a lot of recipes use ground breakfast sausage, but I prefer the flavor of sausage links. Use my guide to cooking sausage in the oven to cook it before you begin the rest of this casserole.
- parsley – for a colorful garnish, if you feel like it.
How to Make Sausage and Egg Breakfast Casserole
1. BAKE TOTS. Spray a baking dish with cooking spray and layer the tots in the bottom of the dish. You can line them up perfectly OR NOT, it doesn’t matter. Bake them for 15 minutes on their own so they can get nice and golden brown before we add the rest of the ingredients.
2. WHISK. Whisk together the eggs, milk and salt and pepper.
3. SAUTE. Saute the onions and bell pepper in a bit of butter until they are soft.
4. LAYER. Remove the baking dish from the oven and sprinkle some garlic powder over the tots. Then, layer on half the cheese, the veggies, and the sausage.
5. EGGS. Evenly pour the egg mixture over everything else, and then sprinkle the top with the rest of the cheese.
6. BAKE. Bake about 50 to 55 minutes or until everything is cooked through!
How to Make Egg and Sausage Breakfast Casserole ahead of time
There are few different ways you can make this tater tot breakfast casserole recipe ahead of time:
- ASSEMBLE IN ADVANCE + BAKE TOMORROW: Follow steps 1 -5 in the recipe card below, then cover the dish with plastic wrap or foil and refrigerate overnight. In the morning, remove the casserole from the fridge 30 to 60 minutes before baking, unwrap, and then bake as directed.
- BAKE NOW + SAVE FOR LATER: Follow the recipe card below exactly, and then let the casserole cool at room temperature for 30 minutes. Transfer the casserole to the refrigerator, uncovered, and chill until fully cold. From here, you can cut the casserole into pieces and wrap them individually. Store them in the fridge for up to 3 days or the freezer for up to 3 months. When you want to eat them, remove them from their wrapping, place them on a rimmed baking pan, and reheat them in a 350 degree oven until warmed through.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox.
Breakfast Casserole Sausage Recipe Home Chef Tips
- I’ve found that paying a little extra for a “good” brand of tots (like Alexia Potato Puffs) actually makes quite a bit of difference in the flavor of this casserole. But I’ve made this plenty of times with store brand or Ore-Ida tots, and that’s great, too.
- Almost any type of cheese works here. I’ll often make this with Monterey Jack.
- If you prefer cooked, crumbled ground breakfast sausage to sliced-up sausage links, go for it.
Sausage and Egg Breakfast Casserole Recipe FAQs
If your breakfast casserole turns out soggy, it’s likely due to excess moisture. Usually, this happens if the vegetables aren’t cooked enough before adding them. Make sure the peppers and onions are fully cooked before adding them to the sausage and egg breakfast casserole.
A breakfast casserole is done when the eggs are fully set and no longer runny. Insert a clean knife into the center of the casserole, and if it comes out clean, the casserole is ready.
It’s best to bake sausage breakfast casserole uncovered to allow the top to brown and the eggs to set. However, if you notice the top of the casserole getting too brown towards the end of the cooking time, you can cover it loosely with foil for the remaining baking time.
More Foxes Love Lemons Favorites
Egg and Sausage Breakfast Casserole Recipe
Ingredients
- Nonstick cooking spray
- 1 package frozen tater tots 28 to 32 ounces
- 12 large eggs
- 2 cups milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 medium white onion finely chopped
- 1 red bell pepper finely chopped
- 1 teaspoon garlic powder
- 8 ounces sharp cheddar cheese shredded
- 1 package pork sausage links 12 ounces (cook sausage in oven, then slice crosswise into 1/2-inch pieces)
- Chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray. Spread tater tots over bottom of dish. Transfer to oven and bake 15 minutes, while you prep the rest of the ingredients.
- In medium bowl, whisk eggs, milk, salt and black pepper until well combined.
- Heat butter in large skillet over medium heat. Add onion and red pepper and cook 4 to 6 minutes or until vegetables are soft, stirring occasionally.
- Remove baking dish from oven. Sprinkle garlic powder over tater tots, then sprinkle with half of the cheese. Divide sausage and red pepper mixture evenly over cheese.
- Evenly pour egg mixture over tater tot mixture, and sprinkle with remaining cheese.
- Transfer to oven and bake 50 to 55 minutes or until cooked through.
Notes
- ASSEMBLE IN ADVANCE + BAKE TOMORROW: Follow steps 1 -5, then cover the dish with plastic wrap or foil and refrigerate overnight. In the morning, remove the casserole from the fridge 30 to 60 minutes before baking, unwrap, and then bake as directed.
- BAKE NOW + SAVE FOR LATER: Follow the recipe card, and then let the casserole cool at room temperature for 30 minutes. Transfer the casserole to the refrigerator, uncovered, and chill until fully cold. From here, you can cut the casserole into pieces and wrap them individually. Store them in the fridge for up to 3 days or the freezer for up to 3 months. When you want to eat them, remove them from their wrapping, place them on a rimmed baking pan, and reheat them in a 350 degree oven until warmed through.
