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Sausage and Egg Tater Tot Casserole

Recipe by Evelyn Marcella Rivera

A hearty sausage and egg tater tot casserole with seasoned breakfast sausage and bell pepper in a smoky egg custard, topped with crispy tater tots, sharp Cheddar, and scallions. A cozy one-skillet breakfast or brunch for a crowd.

  • Total Time1 hour 15 minutes
  • Yield8 servings 1x

Ingredients

Units Scale
  • 8 large eggs
  • 1 cup milk
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 pound uncooked breakfast sausage (pork, chicken, or turkey; casings removed)
  • olive oil (if necessary, to make 1 tbsp fat)
  • 1 green bell pepper (diced)
  • 4 cups frozen Tater Tots (seasoned or unseasoned, about 19 oz)
  • 1 cup shredded sharp Cheddar
  • 1/4 cup sliced scallions (about 2 scallions)

Instructions

  1. Make the Custard: Heat the oven to 375°F. In a bowl, whisk together the eggs, milk, smoked paprika, garlic powder, onion powder, and black pepper. Set aside.
  2. Brown the Sausage: In a large (12-inch) cast-iron skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small pieces, about 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
  3. Cook the Pepper: Pour off all but 1 tablespoon of fat (add olive oil if needed to reach 1 tablespoon). Add the bell pepper and cook, stirring occasionally, until softened with a little bite, 4 to 5 minutes. Remove from heat and cool slightly, about 6 minutes.
  4. Assemble: Return the sausage to the skillet and stir to combine. Pour the egg mixture over the top, covering the entire bottom evenly. Arrange the tater tots on top, then scatter on the Cheddar and scallions.
  5. Bake and Rest: Bake until the top is well browned and puffed in the center and a knife inserted in the middle comes out mostly clean, 35 to 55 minutes depending on how creamy you like the eggs (they keep cooking as they rest). Let rest 10 to 15 minutes before serving.

Notes

Let the skillet cool slightly before pouring in the eggs so the custard does not scramble. The 35 to 55 minute range is a texture dial: pull earlier for creamy eggs, later for firmer; go by the knife test. Rest 10 to 15 minutes so the center sets and slices cleanly. The sausage can be swapped for bacon or ground beef. Leftovers keep 3 to 4 days; reheat in the oven to re-crisp the tots.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast, Brunch
  • Cuisine: American

Find it online: https://blesseddish.com/sausage-and-egg-tater-tot-casserole/