Description

A hearty, comforting breakfast casserole featuring layers of frozen tater tots, browned breakfast sausage, shredded cheddar cheese, and a creamy egg custard. This easy make-ahead dish is perfect for feeding a crowd and can be assembled the night before for stress-free morning entertaining.

Ingredients

For the Casserole:

8 large eggs
1 1/2 cups whole milk or heavy cream
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
1 pound breakfast sausage
24 ounces frozen tater tots (about one standard bag)
2 cups shredded cheddar cheese

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Instructions

Step 1: Prep Your Oven and Dish

Oven to 375°F. Spray your pan like your life depends on it because scrubbing baked cheese off glass is how you lose your mind on a Sunday afternoon.

Step 2: Brown the Breakfast Sausage

Sausage goes in the skillet. Medium heat. Smash it with a wooden spoon while it cooks. No pink left, maybe 8 minutes. Tip the pan toward the sink and scoop out the grease with a big spoon. Set the cooked sausage somewhere to cool down.

Step 3: Whisk Together the Egg Custard

Eggs in bowl. Milk in bowl. Salt, pepper, garlic powder in bowl. Whisk until there’s no white stringy bits. Thirty seconds tops.

Step 4: Layer the Casserole

Dump frozen tots in the pan. Don’t arrange them, don’t think about it, just dump. Throw the sausage on top. Throw the cheese on top of that. Pour egg stuff over everything. Done.

Step 5: Bake Until Golden and Set

Foil goes on top. Stick it in for 40 minutes. Rip the foil off. Back in for 15-20 more minutes until the middle isn’t jiggly and the top looks brown and crusty. Wait 5 minutes before you cut it unless you want egg soup.

Notes

Crispy top lover? After the final bake time, switch your oven to broil and give the casserole 1-3 minutes under the broiler. Watch it like a hawk—broilers are fast! This creates an irresistibly crispy, golden-brown top.
Avoid a watery casserole: Make sure to drain your sausage really well. Excess grease can pool on top and make things greasy. Also, if you’re adding vegetables, sauté them first to release moisture and then drain them before adding to the casserole.
Test for doneness: Stick a butter knife into the center—if it comes out clean (not covered in wet egg), you’re good to go!
Cheese distribution hack: I sometimes save about 1/2 cup of the cheese and sprinkle it on top during the last 10 minutes of baking for extra cheesy goodness on top.

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Breakfast
Method: Baking
Cuisine: American