Make-Ahead Tater Tot Breakfast Casserole
Tater Tot Breakfast Casserole is brimming with eggs, sausage, and cheese, making it a perfect one-dish meal for any occasion.
Servings: 8 servings.
Calories: 516kcal
Equipment
- 12-inch skillet
- 2.5 quart oval (11 x 8-inch) baking dish
- Nonstick spray
Ingredients
- 16 ounces breakfast sausage (See Tip 1)
- 1 medium onion, finely chopped (about 1 cup)
- 1 medium green bell pepper, finely chopped (about ½ cup), divided (See Tip 2)
- 1 mecium red bell pepper, finely chopped (about ½ cup), divided (See Tip 2)
- 5 large eggs
- ¾ cup (6 ounces) milk
- ¼ cup (2 ounces) half-and-half (See Tip 3)
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly grated black pepper
- 20 ounces (about 5 cups) frozen tater tots (See Tips 4 and 5)
- 1 ½ cups (6 ounces) shredded extra sharp cheddar cheese (See Tip 6)
- 1 cup (4 ounces) shredded low-moisture mozzarella cheese (See Tip 6)
Instructions
- Preheat oven to 350°F. Spray a shallow 2 ½-quart casserole dish with nonstick spray. Set aside.
- Brown sausage over medium heat, about 9 minutes. Drain well on paper towels.
- Return the skillet to the stovetop over medium heat. Reserve about 2 tablespoons of the green and red bell peppers. Add the onions, green bell peppers, and red bell peppers, and cook until tender, 7 to 8 minutes. Transfer the vegetables to a bowl to cool.
- Whisk together eggs, milk, half-and-half, salt, and pepper in a large measuring cup or bowl.
- Add 2 cups (8 ounces) of tater tots to the prepared casserole dish. Top with cooked sausage and cooked veggies. Sprinkle with the shredded cheddar and shredded Mozzarella cheeses. Evenly pour the custard over the top of the casserole.
- Arrange the remaining frozen tater tots in tight, concentric ovals on top of the cheese. Tuck the reserved raw peppers into the gaps between the tater tots. May be prepared in advance up to this point - cover tightly with aluminum foil and refrigerate overnight.
- Bake in a preheated 350°F oven for 55 minutes, adding 10 to 15 minutes if made in advance, until the internal temperature reaches 160°F. Remove from the oven and allow to cool for 5 minutes.
- After baking, garnish the bottom curve of the casserole with fresh rosemary sprigs and a "bow" cut from red bell pepper strips.
- Yield: 8 servings. (See Tip 7)
Video
Notes
- I like to use Jimmy Dean Hot sausage, but feel free to use whatever sausage you like.
- Reserve about 2 tablespoons each of the finely chopped green and red bell peppers for garnish once the casserole comes out of the oven.
- You can substitute ¼ cup of milk for the half-and-half, bringing the total to 1 cup of milk.
- Do not cook or thaw the tater tots. They should be added frozen.
- You may need more or fewer tater tots for the top, depending on your casserole dish.
- I like the tang of extra sharp cheddar cheese, but feel free to use whatever cheese you prefer. Feel free to substitute your favorite cheese for Mozzarella.
- The leftovers are excellent. I like to warm the leftovers in my toaster oven at 350°F for about 15 minutes to re-crisp the top. You can also reheat leftovers in the microwave for a minute or two.
Nutrition
Calories: 516kcal | Carbohydrates: 19g | Protein: 24g | Fat: 38g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 966mg | Potassium: 478mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1201IU | Vitamin C: 29mg | Calcium: 335mg | Iron: 2mg
