Tater Tot Breakfast Casserole is a great breakfast for potlucks, brunch, holidays, or brinner, featuring warm, soft tater tots in fluffy eggs with gooey cheese and crispy bacon. Smother all of that in classic breakfast sausage gravy for an epic, hearty, crowd-pleasing breakfast.
Course Breakfast, Brunch
Cuisine American
Keyword Tater Tot Breakfast Casserole
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Standing Time 10 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 10servings
Calories 635kcal
Author Michelle
Ingredients
½poundthick-cut smoked bacon sliceschopped
1package (32 ounces) frozen tater tots
12 large eggs
1cupshredded Colby Jack cheese
½cupwhole milk
4green onionsthinly sliced
½teaspoonsalt
¼teaspoonblack pepper
1cupshredded cheddar cheese
For the Gravy
1poundground pork sausage
⅓cupflour
3cupsmilk
¼teaspoonwhite pepper
Salt and pepper to taste
Instructions
Preheat oven to 350°F.
Grease a 9"x13" casserole dish. Set aside.
In a large skillet over medium heat, cook chopped bacon until cooked through and crispy. Drain. Transfer to a plate lined with a paper towel to absorb grease. Set aside.
Arrange tater tots in an even layer in the casserole dish. Sprinkle half the bacon on top. Set aside.
In a large mixing bowl, whisk together eggs, Colby Jack cheese, milk, half the green onions, salt, and pepper. Pour egg mixture evenly over Tater Tots.
Bake in preheated oven for about 30 minutes.
After 30 minutes, Top evenly with Cheddar cheese, remaining bacon, and remaining green onions. Bake for an additional 20-30 minutes until cooked through and cheese is melted.
For the Gravy
Meanwhile, in a large skillet over medium heat, brown sausage until cooked through and no longer pink.
When sausage is cooked through, add flour to the skillet and stir to combine. Allow to heat through, about 2 minutes.
Slowly add milk, about ½ cup at a time to prevent lumps, whisking the whole time. Milk should thin out the mixture. If the gravy is very thin at 3 cups, then that's enough. If it's still thick, add another ½ cup, until it reaches the desired consistency.
Continue cooking and stirring to prevent lumps or sticking, until gravy comes to a low simmer and thickens.
When gravy has thickened, add white pepper, and salt and black pepper to taste.
Serve casserole warm topped with sausage gravy. (I find it easiest to top each serving with gravy individually than the full casserole.)
Video
Notes
For gravy-making tips, check out the full recipe for sausage gravy here.
Gluten Free: Use gluten free measure-for-measure flour in the gravy to make this recipe gluten free.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in individual servings in the microwave.
Make Ahead Directions: Prepare according to the recipe instructions, but don't bake. Cover with foil, and store in the refrigerator overnight. In the morning, you can just pop it in the oven. Bake for an extra 10 minutes to account for the cold dish coming out of the refrigerator.
Gravy can be made ahead or made in the morning. If you make the gravy ahead, transfer it to a bag or covered container to store in the refrigerator. Reheat over medium-low in a large pot on the stovetop. Reheating in the microwave will cause the gravy to separate.
Freezer Directions: Cook the casserole, then allow to cool completely. Cover tightly and transfer to the freezer for up to 3 to 6 months. Allow to thaw in the refrigerator overnight. It is easiest to reheat in individual servings in the microwave so as not to overcook the whole dish. Be aware the freezing and reheating eggs can change their texture a bit. The gravy can also be frozen. Allow prepared gravy to cool completely. Then, transfer it to an airtight freezer bag or container. Freeze for up to 3 months. To use, thaw overnight in the refrigerator.