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Tater Tot Breakfast Casserole
Tater Tot Breakfast Casserole bakes crispy tater tots over a hearty layer of bacon, breakfast sausage and eggs in one 9x13 dish. It feeds eight, the meat cooks ahead, and one milk swap makes it dairy-free. An easy make-ahead breakfast for Christmas morning, Thanksgiving or any weekend.
Servings 8
Calories 492kcal
Equipment
Ingredients
- 1 pound ground breakfast sausage mild or hot
- 1 pound bacon cut into 1-inch pieces
- 6 large eggs
- 1½ cups whole milk or unsweetened plain almond milk for dairy-free
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 32-ounce bag frozen tater tots
Optional Garnish
- chives chopped
Instructions
Cook the Meat
- Preheat the oven to 350º Fahrenheit. Spray a 9x13-inch baking dish with nonstick spray.
- Cook the sausage in a large skillet over medium heat, breaking it into crumbles, until no pink remains, about 8 minutes. Lift it out with a slotted spoon onto a paper towel-lined plate.
- Cook the bacon in the same skillet until crisp, about 10 minutes. Drain on paper towels. Pour off the fat.
- Mix the Casserole
- Whisk the eggs, milk, salt, pepper and garlic powder in a large bowl until smooth.
- Stir in the sausage and bacon.
- Pour the mixture into the prepared dish. Arrange the frozen tater tots on top in a single layer.
Bake
- Set the dish on a rimmed baking sheet. Bake until the center is set and the tots are golden, about 50 minutes.
- Rest 5 minutes. Cut into 8 squares, top with chives and serve.
Notes
FOOD SAFETY
Egg dishes and pork sausage are done at 160º Fahrenheit in the center.
DAIRY-FREE - Swap the whole milk for unsweetened plain almond milk.
Nutrition
Calories: 492kcal | Carbohydrates: 4g | Protein: 22g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 953mg | Potassium: 380mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 0.4mg | Calcium: 86mg | Iron: 2mg