Sausage and Egg Tater Tot Casserole

By Romel Bruno

Updated June 13, 2023

Sausage and Egg Tater Tot Casserole
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
1¼ hours
Rating
4(774)
Comments
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There are few things better for breakfast than fried potatoes swimming in a velvety pool of eggy custard, Cheddar cheese, seared bits of sage sausage and scallions. This recipe is inspired by hot dish, the Midwestern classic that gained popularity in the 1950s and 1960s. Traditionally a mixture of protein, vegetables, creamed soup and a starch, it still often dwells in church halls, or is covered in foil and brought to potluck suppers. This version is perfect for a hearty breakfast or brunch, something you can throw together when you want to feed a gang of loved ones or just two very hungry people. A simple green salad tossed in a vinaigrette would be a perfect pairing.

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Ingredients

Yield:6 to 8 servings
  • 8large eggs
  • 1cup milk
  • 1tablespoon smoked paprika
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • ½teaspoon black pepper
  • 1pound uncooked pork, chicken or turkey breakfast sausage, casings removed, if any (see Tip)
  • Olive oil, if necessary
  • 1green bell pepper, diced
  • 4cups frozen Tater Tots (seasoned or unseasoned), about 19 ounces
  • 1cup shredded sharp Cheddar
  • ¼cup sliced scallions (about 2 scallions)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat the oven to 375 degrees. In a bowl whisk together eggs, milk, paprika, garlic powder, onion powder and black pepper and set aside.

  2. Step 2

    In a large (12-inch) cast-iron skillet over medium heat, cook the sausage until browned and cooked through, stirring frequently and breaking up the sausage into smaller pieces, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. Pour off and discard all but 1 tablespoon of fat (if you don’t have enough fat in the pan, add enough olive oil to equal 1 tablespoon). Add the bell pepper and cook, stirring occasionally, until softened with a bit of bite to it, 4 to 5 minutes. Remove from heat and let cool slightly, about 6 minutes.

  3. Step 3

    Return the sausage to the skillet and stir to combine, then pour the egg mixture over the sausage and peppers making sure it evenly covers the entire bottom. Place the tots on top, add the shredded Cheddar and scallions and bake until the top is well-browned and puffed in the center and a knife inserted into the center comes out mostly clean, 35 to 55 minutes, depending on how creamy you like your eggs. (They will continue to cook slightly as they rest). Let rest for 10 to 15 minutes before serving.

Tip
  • The sausage can be replaced with bacon or ground beef if you like.

Ratings

4 out of 5
774 user ratings
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Comments

WK, Bellingham, WA

Make Julia Child's version of Râpée Morvandelle instead of this casserole. I made this tater tot fantasy last night & won't ever again. A gratin of shredded potatoes, ham, onions, herbs, light cream and cheese beat it on every count. Don't bother trying to cut corners. You don't save time & only lose on flavor.

CLC

This was extremely easy to make, suited the entire family, and tasted fine, but I would not make it again. Supermarket-quality breakfast sausage plus tater tots really just tastes like fast food. Still, I’d like to encourage NYT to keep putting out recipes of this type because they’re so darn useful for getting picky kids fed without having to make the same exact thing every week.

Dan

But it's "Cooking Notes" not "Nutrition Scolds" I chopped a small onion and minced a garlic clove and sautéed them with the green pepper rather than use the powders.

Toddler loved it

Easy, cut down the paprika to a teaspoon and it was toddler approved. Omitted the meat, and wish I’d added some salt to the egg mixture along with the spices. Otherwise was a great base recipe.

MB

If you want something easy but tasty, use frozen hashbrown potatoes instead of tater tots. No reason to use pre-fried food before cooking.

Monika

I made this as written in a large Hexclad pan and it was so flavorful and elevated. We added a little more cheese and also added basil.

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