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a metal baking pan of crisp browned tater tots over set eggs, crumbled pork sausage and melted cheddar, with one square removed
Melissa Hart

Tater Tot Breakfast Casserole

The tots belong on top, where their ridges can brown and steam has somewhere to escape. Bury them under the eggs and you've paid for crunch you won't get; a shallow pan and a little space between the tots give you the sausage-eggs-and-hashbrowns breakfast without three pans on the stove.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 1 lb bulk pork breakfast sausage
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 oz cheddar shredded
  • 24 oz frozen tater tots

Method
 

  1. Heat the oven to 400°F and butter a metal 9-by-13-inch baking pan. Keep the tater tots frozen while you prepare the filling.
  2. Brown the sausage in a skillet over medium-high heat for 8 to 10 minutes, breaking it into small pieces and cooking it to 160°F. Drain the rendered fat.
  3. Whisk the eggs, milk, salt and pepper until no separate streaks of egg white remain. Spread the sausage and cheddar in the pan, then pour in the eggs.
  4. Arrange the frozen tots in a single layer across the surface. Bake uncovered for 40 to 45 minutes, until the tops are brown and the egg mixture in the center reaches 160°F.
  5. Rest for 10 minutes before cutting into eight portions; the egg layer should hold together when lifted.