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Cheesy Tater Tot Breakfast Casserole

This Cheesy Tater Tot Breakfast Casserole is simply irresistible! Our tater tot casserole is make-ahead easy and tastes scrumptious!  Satisfying and delish…a must try dish. Breakfast-for-dinner, too!

Cheesy Tater Tot Breakfast Bake
Tater Tot Breakfast Casserole is easy to assemble the night before.

Tater tot breakfast casserole

Did you know that winter is all relative depending on where you live? Now that we’ve lived in Minnesota for many years, I get it.

The silver lining for all the chilly days has got to be comfort food. It doesn’t get more comforting than this cozy tater tot breakfast casserole that’s gotten so popular, more people than I can count have requested the recipe. Moms, dads, kids, and friends have enjoyed the magnificent goodness of this cheesy, crispy breakfast casserole.

You’ll ask yourself where this Tater Tot Breakfast Casserole has been all your life. But it’s here now, so let’s get to it.

tater tot breakfast casserole
All your breakfast favorites in one: bacon, sausage, cheese, eggs, and potatoes!

simple pantry ingredients

This Cheesy Tater Tot Breakfast Bake is teeming with all our AM faves: breakfast sausage, bacon, cheese, eggs, and potatoes.

  • 4 slices bacon, cooked and crumbled; I really like thick cut, applewood style bacon here. Get it really nice and crispy, let the oil drain, and crumble away. You can do this ahead of time, as the bacon stays crisp on the counter while you prepare the rest of the breakfast casserole.
  • 1 lb ground breakfast sausage, no casings; my favorite kind are the Italian seasoned, but feel free to use your preferred ground sausage. You’ll brown it and break it up in the skillet before adding to the breakfast casserole.
  • 2 1/2 cups sharp cheddar cheese, shredded, divided; sharp cheddar is the best. It imparts such a big cheesy flavor and melds beautifully in this casserole recipe.
  • 2 cups whole milk – you can use lowfat if you prefer.
  • 2 extra large eggs or 3 large eggs; if you’re wondering why there aren’t more eggs in this breakfast casserole recipe, it’s because 3 large eggs is just the right amount to allow the tater tots to crisp up nicely during baking.
  • 1/2 tsp freshly ground black pepper; always grind your own black pepper using fresh peppercorns.
  • 1/2 tsp onion powder (you can chop fresh onions, but it’s not necessary)
  • pinch of table salt (1/8 tsp) — I usually use coarse kosher salt, but we go with fine table salt here because it’s just a pinch.
  • 2 lbs frozen tater tots – your favorite brand will work fine, as long as it’s un-seasoned. Just be sure to keep it frozen until ready to assemble.
  • 3 TB freshly chopped parsley for garnish – optional but pretty 🙂

All that goodness, layered in one irresistible breakfast casserole.

tater tot casserole
This tater tot casserole is perfect for lunch or dinner.

Breakfast, brunch, or breakfast-for-dinner

This tater tot casserole is a simple prep-the-night-before deal that everyone will dive for. It’s loaded with all the breakfast favorites: sausage, eggs, cheese, potatoes, and bacon. It travels well for brunch potlucks and is a favorite for holidays and any old weekend.

Can you make this breakfast casserole in advance?

The best part, as always in my book, is the ease of this dish. With just a handful of simple ingredients (nine!)… it’s perfect for weekends, holidays, and even breakfast-for-dinner.

If you’re not a morning person, I hear you with big elephant ears. No need to wake up early to measure a single thing.

This tater tot casserole can easily be assembled the night before and popped into the oven the next morning for a hearty meal everyone loves waking up to.

Tater Tot Breakfast Bake Tater Tot Casserole
Pre-assemble your tater tot casserole the night before and bake it the next morning.

Can you freeze this tater tot casserole?

Technically, you can freeze the unbaked casserole after assembly by covering it airtight and freezing until ready to bake. Then, you’d bake it from frozen (not defrosted) and add bake time until fully cooked through. That said, I do believe the texture may come out differently from the original recipe. My suggestion would be to pre-assemble the casserole the night before (at most, up to 2 nights before) and keep covered/chilled in fridge. Then bake according to recipe instructions.

More to cook and eat:

Watch this recipe in action:

Tater Tot Breakfast Casserole

Did you make this?

Please give us a rating and comment below. We love hearing from you!

tater tot breakfast casserole

Cheesy Tater Tot Breakfast Bake

4.72 from 242 ratings
This Cheesy Tater Tot Breakfast Bake is super easy, can be prepped the night before, and incredibly delicious! Kids and grownups alike will devour this. Sure to be a family favorite.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 15
Author: Amy Dong


  • 4 slices bacon, cooked and crumbled
  • 1 lb ground breakfast sausage, no casings
  • 2 ½ cups sharp cheddar cheese, shredded, divided
  • 2 cups whole milk
  • 2 extra large eggs, or 3 large eggs
  • ½ tsp freshly ground black pepper
  • ½ tsp onion powder
  • pinch of table salt, 1/8 tsp
  • 2 lbs tater tots, frozen
  • 3 TB freshly chopped parsley for garnish


  • Brown Sausage: In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of a 9×13 inch baking pan. Evenly sprinkle 2 cups of the cheese over cooked sausage.
  • Combine Filling: In a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
  • Bake: When ready to bake, set oven to 350F with rack on lower middle position. Once oven reaches 350F, place uncovered casserole in oven for about 35 minutes.
  • Top with additional 1/2 cup cheese, cooked/crumbled bacon, and bake another 5-10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, let rest at room temp 10 minutes, and serve.


If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Serving: 1serving | Calories: 234kcal | Carbohydrates: 18g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 447mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 0.4mg
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free
Method: Oven

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Recipe Rating


    • Rachael
    • 5 stars

    I make this every time my coworkers have a birthday and it’s always a huge hit! I add sauted onions and extra bacon on top of the sausage, before the cheese. It’s so easy to assemble and then I pop it in the oven before work and bring it in hot.

    • Mary Krupski
    • 5 stars

    This was delicious and super easy. One of those can’t-go-wrong recipes. I didn’t have onion powder so I used a ranch seasoning powder and it was good. Have some fruit and/or salad for a side and you have a yummy brunch.

    • Cazz B
    • 5 stars

    This casserole is a hit every time I take it to our work breakfast potlucks. People ask for the recipe. I use homemade chicken sausage. I do wish it had more egg and am working to adapt that into the recipe next time I make it although the dish is near perfect as is. I even purchased a Pyrex dish that has a divider so I can bake half with sausage and half with bacon.

    • Allison Albritton
    • 5 stars

    I made this for a friends graduation brunch and it was perfect! It tasted great, 3 people asked for the recipe! The best part was I made it the night before and baked it in the morning while getting ready for the celebration. This is now my new go-to for cabin weekends and visiting guests! Thanks!

    • Amy

    Only 3 eggs for 15 servings?

      • Amy Dong

      Hi! It makes a 9×13″ pan; we’d say 15-16 servings as part of a breakfast potluck or side dish. If it’s the main dish, then probably 6-ish servings. 🙂

    • Kelly
    • 5 stars

    I take this to every breakfast and brunch potluck. It’s a crowd pleaser. It’s always the first casserole to get finished and everyone asks for the recipe. Thank you!

      • Amy Dong

      You’re so welcome, Kelly! 🙂 🙂

    • karen Ternes

    Has anyone ever used Emmental cheese with this recipe? My family loves that type of cheese.

      • Amy Dong

      Karen, you should be able to use emmental cheese in combination with the recommended cheeses, or on its own 🙂

    • kubet
    • 5 stars

    Best i have ever seen !

    • Faye
    • 5 stars

    This was so yummy and easy to make. A hit at our brunch gathering!

    • Elizabeth Loeser
    • 5 stars

    I have never had a problem with the cook time as it is written. If your eggs aren’t done, your oven may need to be calibrated.

    • Helen
    • 5 stars

    This was really delicious, although after reading some of the comments about the eggs not being done I raised the oven temperature to 400 degrees after 25 minutes and cooked for another 20 minutes, plus an extra 7 or so minutes to melt the cheese. Eggs were perfect, the tater tots nice and crispy, and flavor was great. Definitely one I’ll be making again!

    • Michael

    Beware thee of using the 2x or 3x tool to make a sunday school recipe. It increaseth the ingredients yes, yet not increaseth the cook time! So my sunday school dish was fouled earlier by longer-than-I-thought cook time, but lo, I’ve prepared it again and I am allowing up to 2 hours of cook time, plus I changed the milk from 6 cups to 5 cups whereas a 3x recipe requireth 6 cups. Let’s see what happens…. oh bugger, I forgot to include any eggs! Nuts! Nuts! Nuts! It’s already prepared but with eggs without! Lemme go drizzle the eggs across the uncooked recipe.

      • Amy Dong

      Yes, the auto calculator increases ingredient amounts, but if you’re baking 2 pans at a time, it takes longer. Hope your eaters love it, Michael! 🙂

    • Bradford
    • 5 stars

    This recipe took about twice as long to cook than specified. Maybe because my Pan was deeper and not as wide, and partly because the milk the eggs and potatoes were so cold.

      • Amy Dong

      Yes, deeper pan will need longer time. Glad you enjoyed it!

        • Nina Burr

        Cool glad to know about the deeper pan thing because I’m fixing it now and was like it should be done by now but Im making it in a smaller deeper pan but I can’t wait to eat!!!

    • Libby
    • 5 stars

    This is by far the best recipe I’ve ever made since I started using Pinterest!
    I have made it dozens of times and my kids always ask for seconds. I have adapted it for the size of crowd, ingredients on hand, etc and it’s always a hit!!!

      • Amy Dong

      Yay, that makes me super happy to hear, Libby! 🙂

    • Ginny
    • 5 stars

    Great recipe. I finely chopped some onion and red and green peppers and added that to the sausage mixture. I used three jumbo eggs and cut back on some of the milk. It was a hit.

    • Shirlann
    • 5 stars

    It’s now a Christmas morning favorite! I use a local turkey sausage that makes this lean and very tasty!

      • Amy Dong

      So happy your family loves it!

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