Easy, cheesy, big-crowd-pleasey!
Easy Breakfast Casserole!
When you have to feed breakfast to a big group of people, breakfast casseroles are a great way to do it. Instead of standing there over the stove, flipping pancake after pancake, all you have to do is fill one big casserole dish, pop it in the oven, and pull out a hot, delicious breakfast for the whole crowd.
All breakfast casseroles are based on the same basic idea: combine some sort of protein (meat, eggs, cheese, or all three) with some sort of starch (biscuits, rolls, or even tortillas) and bake it all in one pan. I’ve made tons of different breakfast casseroles over the years: Biscuits & Gravy Breakfast Casserole, Cheesy Egg Crescent Casserole, and Breakfast Enchilada Overnight Bake, to name a few.
But just recently, I realized I’d never actually made a breakfast casserole with one of my favorite ingredients ever – Tater Tots. Can you believe it?
Well, of course that had to be fixed, and it was easy to do. I just whipped up a casserole custard with loads of eggs, sausage, and two kinds of cheese, and then layered the Tots right on top. Baked for 40 minutes, they formed a crunchy, golden crust on top of the rich, eggy base. And to top it off, I sprinkled more cheese on top and popped the dish back in the oven just long enough to melt it.
This Cheesy Tater Tot Breakfast Casserole is a super hearty breakfast that will satisfy a big crowd in every way. It’ll fill their tummies, and bring smiles to their faces – and leave you plenty of time to spend with your guests.
Cheesy Tater Tot Breakfast Casserole
DIRECTIONS:
- Preheat oven to 350 degrees F and lightly grease a 9X13-inch baking pan.
- In a medium bowl, whisk together eggs, half and half, salt, pepper, and garlic and onion powder.
- Slice sausage into 1/2-inch slices. Add to egg mixture. Season lightly with salt and pepper.
- In a separate bowl, mix together cheddar and mozzarella cheese.
- Stir 1/2 of cheese into egg mixture and pour egg mixture into baking pan. Place tater tots evenly on top or egg mixture.
- Place in oven and bake for 35-40 minutes. Sprinkle remaining cheese on top. Place back in oven for 5 minutes until cheese has melted.
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Cheesy Tater Tot Breakfast Casserole
Ingredients
- 8 eggs
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 packages Fully Cooked Breakfast Sausage
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 1 28-32 package frozen tater tots
Instructions
- Preheat oven to 350 degrees and lightly grease a 9X13-inch baking pan.
- In a medium bowl, whisk together eggs, half and half, salt, pepper, and garlic and onion powder.
- Slice sausage into 1/2-inch slices. Add to egg mixture. Season lightly with salt and pepper.
- In a separate bowl, mix together cheddar and mozzarella cheese.
- Stir 1/2 of cheese into egg mixture and pour egg mixture into baking pan. Place tater tots evenly on top or egg mixture.
- Place in oven and bake for 35-40 minutes. Sprinkle remaining cheese on top. Place back in oven for 5 minutes until cheese has melted
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Ryan says
Very good! I misread the directions and added the remaining half on top of the tots before I put it in the oven…so I covered it with tinfoil for half the time so the cheese wouldn’t burn, however this slowed the baking down so it took a while longer to cook through. Two questions:
1. How many links? One spot above says 12, the recipe card says 24.
2. You have us mix up the eggs along with the onion and garlic powders and salt and pepper. Then add in the sausage and season with salt and pepper. That didn’t look right to me as we just added salt and pepper…or if the salt and pepper overall was just to season to taste.
Corey says
Hi Ryan, you should use 12 links. If you like extra, feel free to ass in a couple more links. As for you question #2, yes, that is the way I make it. You are adding the salt and pepper to taste. I hope that helps 🙂
Tonya says
So I missed the part about fully cooked sausages.. I just put it all in the oven .. fingers crossed
WyoMamaBear says
Can you freeze this recipe? And if so before baking it or after?
Corey says
I have not tried freezing this recipe yet, so I can’t say for sure. If you do try freezing it, it would be done so after baking.
Courtney says
This has become a regular fixing in our house. So yummy!
Alice says
Can you make this the night before and put in refrigerator and bake in the morning?
Jen says
Yum!! I would like to make this right now but would have to do a couple of substitutions. I have 16 oz of sausage that I could pre-cook but I don’t have any 1/2 and 1/2 left. Would whole milk work? Thanks. This looks SO good.
Sabariah Teleos says
Made it for the 1st time. Came out good. Not a big garlic fan, so I used a pinch only. I think 2 cups of cheddar is a but much, probably gonna use 1 cup next time. But overall it’s really good. Thank you!
Carole says
Very easy and good. I used half the sausage to cut down on the grease. Didn’t loose any flavor.
Sarah says
Can this recipe be made the night before to be ready to put in the oven the following AM?
JoAnn says
Do you think it’s possible to make this the night before and then pop it in the oven the next morning?
Dianna N says
Had a hard time getting the eggs to cook in the middle, very soupy. Added an extra 12 minutes! Overall it was alright but nothing I’m excited to make again anytime soon. It did help me use up some chicken breakfast links I needed to use!