The #1 Fail-Proof Tater Tot Sausage Casserole (Never Soggy Again!)
Tired of soggy breakfast casseroles? Discover the #1 fail-proof Tater Tot Sausage Breakfast Casserole with a special layering technique for a perfectly crispy top and a sturdy, savory base. The perfect make-ahead brunch!
Equipment
- 9x13-inch baking dish
- Large Skillet
Ingredients
- 2 lb hot breakfast sausage
- 1 bag frozen tater tots 30-32 oz size, do not thaw
- 1.5 cups shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 8 large eggs
- 2 cups whole milk
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
Instructions
- Prep Oven & Sausage: Preheat oven to 350°F (177°C). Grease a 9x13-inch pan. In a skillet, cook sausage until no longer pink. Drain all fat.
- Build Layer 1 (The Base): Arrange HALF of the frozen tater tots in a single layer on the bottom of the prepared pan.
- Add the Filling: Sprinkle the cooked sausage evenly over the tots. Top with the shredded cheddar and mozzarella cheese.
- Make the Custard: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until uniform. Pour this mixture evenly over the sausage and cheese.
- Build Layer 2 (The Crispy Top): Arrange the remaining HALF of the frozen tater tots over the top of the egg mixture. This is the key to a crispy, non-soggy top.
- Bake: Bake uncovered for 60-70 minutes, until the eggs are fully set in the center and the top is deep golden brown. Let rest for 10 minutes before slicing.
Notes
Chef's Pro-Tips
- Make-Ahead Instructions: Assemble the entire casserole as directed. Cover tightly with foil and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time.
- Freezing Instructions: For best results, bake the casserole first, let it cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.