Sausage Gravy Tater Tot Casserole That Stuns in 30 Minutes
This rich and creamy sausage gravy tater tot casserole is your new favorite comfort breakfast. Easy to make, customizable, and perfect for feeding a hungry crowd in under 30 minutes!
Equipment
- Large Oven-Safe Skillet
- Whisk
- Measuring Cups
Ingredients
For the Gravy Base
- 1 lb gluten-free breakfast sausage mild or spicy
- 1 cup riced cauliflower optional
- seasoned salt to taste
- black pepper generous amount, freshly cracked
- 3 tbsp gluten-free flour or all-purpose flour if not GF
- 2.5 cups milk any type, room temperature
For the Casserole
- 30 oz frozen tater tots keep frozen until use
Instructions
- Preheat the oven to the temperature indicated on the tater tot packaging (usually 425°F).
- In a large oven-safe skillet, cook the breakfast sausage and optional riced cauliflower over medium-high heat until browned and cooked through, about 6 to 8 minutes.
- Reduce heat to medium. Sprinkle flour over the sausage and stir for 1 minute to coat evenly and remove raw taste.
- Slowly pour in milk, whisking continuously to avoid lumps. Raise heat slightly and bring to a gentle simmer.
- Once the mixture simmers, reduce heat again and cook for 3 to 4 minutes, stirring frequently, until slightly thickened. Season with seasoned salt and black pepper.
- Remove skillet from heat. Arrange frozen tater tots in a single layer on top of the sausage gravy mixture. Some may sink slightly — that’s okay.
- Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the tater tots are golden brown and crispy.
- Remove from oven and let rest for 5 to 10 minutes before serving. This allows the casserole to set and makes serving easier.
Notes
For a shortcut version, you may substitute canned sausage gravy. Just reduce the milk and warm slightly before layering. This casserole can be made ahead, stored in the fridge overnight, and baked fresh in the morning. Almond milk or 2 percent dairy milk both work well here.