Make-Ahead Overnight Tater Tot Breakfast Casserole
This make-ahead overnight tater tot breakfast casserole is loaded with tater tots, sausage, eggs, veggies and cheese. It is a delicious, hearty, make-ahead breakfast!
⭐️⭐️⭐️⭐️⭐️ This was a big hit Christmas morning but will definitely be added to my year round rotation. I loved the how the tater tots turned into soft potatoes. So tasty!! Thanks Mel! -Michelle
Why You’ll Love This Breakfast Casserole
There is so much to love about this popular overnight breakfast casserole. I’ve detailed a few of the merits below:
- It is assembled 12-18 hours before you need to bake it, so it makes a perfect make-ahead breakfast option.
- However, it can also be baked right away. The tater tots don’t soften quite as much when baking right away, but many people have made it that way (including myself), and it works great.
- The make-ahead option means it is a perfect holiday breakfast or for when you are hosting company that doesn’t require you to wake up at 4 a.m. to get breakfast on the table.
- It is delicious for breakfast OR dinner.
Ingredients You’ll Need
Also included in the ingredient details below are several easy substitutions.
- Breakfast sausage: Sausage is our favorite meat to use in this casserole, but other meats can easily be substituted or added, like chopped ham or cooked bacon. The casserole can also be made meatless.
- Bell peppers + onions: These two ingredients cook with the sausage. The vegetables are adaptable. Sub other veggies in or out, based on taste preferences or what you have on hand.
- Eggs: The recipe calls for six large eggs. You can add more eggs (up to 10) for a higher egg-to-potato ratio (if doing so, the casserole will need to bake quite a bit longer).
- Milk + Sour cream: These ingredients are blended with the eggs and add a creamy texture to the filling.
- Tater tots: You’ll need a 24-ounce bag of tater tots for this recipe. They don’t need to be thawed first.
- Shredded cheese: I prefer using a combination of Monterey Jack and cheddar.
For serving: this breakfast casserole is delicious served with salsa and sour cream on top, and it can also be garnished with chopped green onions and chives after baking.
How to Make Overnight Tater Tot Breakfast Casserole
- Scatter the tater tots in a single layer in the bottom of a 9X13-inch pan. It’s ok if there’s a few gaps and holes. No one is going to notice you’re carefully arranged pattern after it all bakes, so just toss them in.
- Cook the sausage, peppers and onions in a skillet. Drain the grease.
- Whisk or blend together the eggs, milk, sour cream, salt and pepper until smooth.
- Sprinkle the sausage and veggies over the tater tots.
- Sprinkle cheese evenly across the top.
- Pour the egg mixture over all the other ingredients.
- Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours).
- Bake and serve warm.
A Favorite Breakfast
This egg and tater tot casserole has been a breakfast staple for us for almost ten years. It appears nearly every Christmas morning, and several of my kids request it on their birthdays, too.
It is filling and hearty and ever so delicious. We often enjoy it for dinner, too!
I love how easy it is to make and how adaptable it is! I throw it together using inspiration (and what’s available in the fridge!) as my guide. Every single variation has been devoured with nary a complaint. This is definitely a tried-and-true keeper of a recipe!
Make-Ahead Overnight Tater Tot Breakfast Casserole
Ingredients
- 12 to 16 ounces breakfast sausage (see note)
- 1 cup small diced bell peppers, any color
- ½ cup small diced onion
- 6 large eggs (see note)
- 1 cup milk
- ½ cup sour cream
- ½ teaspoon salt
- Pinch of black pepper
- 24 ounces (about 6 cups) frozen tater tots
- 1 cup (114 g) grated cheddar cheese
- 1 cup (114 g) grated Monterey Jack cheese
- Chopped green onion or chives, for garnish (optional)
- Sour cream and salsa, for serving (optional)
Instructions
- In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
- In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
- Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
- Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
- Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won’t break down quite as much, but it is still delicious.
- Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Add additional time, as needed, until the center of the casserole is no longer runny. Sprinkle with green onions or chives, if using. Serve warm.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
If you bump up the number of eggs used, do you also increase the milk and/or sour cream?
I don’t – it makes the texture more “eggy” but it is still super delicious.
Wowzer!! This was loved by EVERYONE on Christmas morning. I LOVE LOVE any make ahead breakfast casserole for Christmas, and this is now our #1 fave. Paired with Mel’s Overnight Creme Brulee’ French Toast Bake, my Christmas morning breakfast was a breeze. It was still delicious as leftovers the next morning too!
I knew the ingredients alone as I first went over the recipe were going to make a perfect Christmas morning breakfast. We cut up a ham steak into cubes and precooked it instead of the breakfast sausage. We made 2 9×13 pans and when all was said and done there weren’t even crumbs left!! Thanks for a new recipe for our families Christmas breakfast.
I made this for my family on Christmas morning. It was so tasty. The recipe was dubbed as a ‘keeper’, which is the highest form of flattery you can get in my house. And it did indeed taste even better a day later as leftovers.
what kind of sausage and tater tots do you use?
I give details in the post – but usually I use Trader Joe’s tater tots (any store brand you like will work) and just your regular ol’ breakfast sausage (probably Jimmy Deans or a slightly more natural one from Trader Joe’s when I remember to grab it there).
Loved it!
Loved this. We had it Christmas morning and I’m making it again for New Year’s day.
So easy and even more delicious!
My sister made this for Christmas morning as written and it was delicious…this morning I baked my version which was also amazing…I did bacon, mushrooms and poblano peppers and used 10 eggs as you mentioned in the recipe…I feel the eggs are still barely ‘there’ even with the additional 4 eggs (meaning it remains a potato forward casserole) but obviously makes a more substantial amount for feeding a crowd…I adore this recipe and see myself using it as a catch-all when we’ve got leftovers that need a purpose in life =)
Delicious – thank you!
We made this for Christmas morning and everyone really liked it. Thank you!
What a wonderful dish to make the day before Christmas morning and yet have it during the wrapping paper chaos of actual Christmas morning! I loved the tater tots as the base, yum! We were having a sausage dish for dinner that night so I opted for half shredded chicken and half ham. Either side was delicious. I topped with a can of green chilies (I should have done 2) and that was yummy too. It did seem a little runny and it kind of scared my husband- ha ha. Definitely worth making again and again.
Really delicious!
Um… I will NEVER be making anything else for Christmas (or any other holiday) breakfast EVER. AGAIN.
Who wants to dirty MULTIPLE pans to make scrambled eggs, sausage, hash browns, etc etc and also spend the time monitoring each pan as it cooks when this is SO MUCH EASIER?
I skipped the bell peppers b/c, yuck, we hate them in our family. sorry. 🙂 But otherwise, followed it to a T and it got rave reviews all around.
The only thing I would do different is use a few less tater tots in the bottom. I put them in a tightly packed single layer, and WOW they absorbed liquid and puffed up a LOT. I think a few less would be perfect, then the meat/etc could sink to the bottom instead of kind of sitting on top of a dense layer of potatoes.
NOW—- I need dinner-worthy variations of this recipe! Ones with the tots on the bottom so they soak up the yummy liquid and puff up…. bacon cheeseburger? C’mon mel, work your magic! Busy moms everywhere need this as a dinner savior, too!
Delicious, enjoyed on Christmas morning, including by one of the grannies who avoids flour! Just as nice this morning, heated in microwave, along with ketchup!
Changes I made, small town supermarket, not impressed with tater tot selection but they did have Alexia hash browns so they were the base, also don’t use sour cream but Greek yoghurt good substitute.
Will make again, thank you!
I’m so glad I saw this! I love these kinds of breakfast casserole with potatoes, but for some reason, shredding hash browns (I almost always have potatoes so I just make my own) is my least favorite part. Like, I reeeally dislike doing it. Tater tots are such a good swap, and I like the potato-to-everything-else ratio better with them too. Loved everything about this recipe!
We made this for Christmas morning breakfast and it was delicious! We kept going back for more bites all morning long. Thank you for such a great recipe!
We made this Christmas Eve to eat on Christmas morning. It was delicious and definitely my new favorite breakfast casserole!
Loved this recipe! It was so convenient to make the day ahead, and it turned out delicious. Thanks for another winner!
I made this for the first time for Christmas morning with my in-laws and, while I was a little nervous, I knew you wouldn’t let me down and they loved it. Thank you so much!
Hi! For those who were wondering how to make this w/o eggs or dairy, I have made this without eggs or dairy due to allergies. So if it’s an allergy, or if you’re just wanting to eat vegan, it works! I use Just Egg from the store and mix in some Vegenaise, pepper and smoked paprika (there’s enough salt in the Just Egg and Veganaise). I haven’t tried it with vegan cheese, and it is delicious w/o it…but I’ll try it one of these times with the Follow Your Heart cheese block and grate it (or tear their pre-sliced cheese over the top). Thank you Mel, this is so yummy and such a good recipe that we can adapt for our family!
Whoops not sure why it posted here – sorry!
This was yummy! I made it for Christmas morning along with the overnight cinnamon rolls. A+
No tater tots,but had the hasbrown “rectangles” lol
mixed jimmy dean and chorizo added green chilies instead of bell peppers
let it sit for an hour
then baked added bacon crispies on top little sprinkle of pepper jack
yum
thank you
Merry Christmas! I made this last night and stuck it in the oven this morning. It is delicious! I look for 2 things when cooking, easy and delicious! This recipe is a keeper! Can’t wait to try some of the variations.
Another hit recipe! Made this for Christmas 2019 breakfast along with cinnamon rolls and all was devoured. I did make one slight adjustment for the pan I used and added 4 more eggs. Worked perfectly and I felt it was not overly “potatoey”. Just threw in whatever was in the fridge and it was pretty amazing. Everyone enjoyed it and licked the pan clean! Thanks Mel. And many blessings in the new year!
I’m channeling my inner Mel this morning. Made this about 19/20 hours before it made it into the oven for Christmas breakfast. Seriously AMAZING! The tater tots had me raising an eyebrow, but I knew you wouldn’t steer me wrong for my Christmas breakfast. I’ll be making this often. Also, I was surprised (like reallyyy surprised) with a Komo mill this morning and I know you’ll understand my excitement. Merry Christmas, Mel! Thanks for helping make our morning magical and stress free
Girl. This is soooo good! Followed the recipe as written- it rocked!!
Yay!! Love hearing this – thank you!
What is the least amount of time it needs to chill, I see up to 18 hours. If I wanted to do this for a dinner (we LOVE breakfast for dinner), how long does it need?
I think you could bake it pretty quickly after assembling – the texture will be a bit different since the eggs won’t have absorbed into the potatoes much, but a couple people commented on Instagram they baked it right away and it was fine. Otherwise, I’d say try to chill for at least 2 hours.
I would love to make this but my son is allergic to eggs and I try to avoid making food for the rest of us that he can’t eat. Would it even work without eggs?
You could definitely try it! The texture will be vastly different from the recipe, but you’d end up with a cheesy, sausage, potato situation that could be yummy. 🙂
You can use cream of mushroom soup and 3/4 of a can of milk. I make a tater tot casserole all of the time. Substitute ground beef for the sausage, if you like!
Thanks. Sounds good!
Mel, this sounds so good! Question… Does it need to sit overnight to blend flavors and soak in together, or could it be assembled and immediately baked wth similar results?
That’s a good question – I haven’t baked it immediately – my guess is you could definitely do that (the tater tots may not bake up quite as soft)
Do you think frozen hashbrowns would work? Or just stick to the original recipe???
I haven’t tried that so I’m not sure – sorry!
Shiloh, I used the Alexia hash browns, worked fine!
I made half of this as trial run for Christmas. Casserole if very good, but too potatoey (is that a word?) for us. So when I make it for Christmas morning, I will use fewer tater tots and more egg, maybe add some mushrooms and hot chilies too.
Has anyone made this using straight up potatoes instead of tater tots?
If you’re going to go to pepper jack, you might as well go all in and substitute a good chorizo for the sausage, and then garnish with cilantro and serve with your sour cream and salsa.
Can’t argue with this.
And throw in a can or two of green chiles!
Did it. Added green chilies as well. It’s amazing.
Think the sour cream would be ok if I did this in a crockpot? I’ve seen a couple tater tot crockpot casseroles so I think everything else should work ok…
I think it would work fine since it’s whisked in with other ingredients.
Oh man! I didn’t read very carefully. Totally my fault, but I didn’t cook the bell pepper and onion along with the sausage. It’s too late now, it’s already in the oven. I also used “simply potatoes” (those shredded, unfrozen potatoes) because that’s what I had on hand, though I did take the step to crisp them up a little in a skillet with some butter, salt and pepper. So what I’m saying is, please bless I didn’t ruin dinner. Because I also just put it together and put it in the oven, no overnight wait, since I figured that was prob for defrosting and mushing the tater tots. Fingers crossed! I may have some overly sharp onions and crunchy peppers in mine. Thanks for the recipe!
How did it work out?
Hi Mel,
It says in your instructions to bake this right from the fridge…..won’t the glass crack/break if you put it right in the oven from the fridge? I know….stupid question!
I suppose I should clarify that I usually use a ceramic baking dish not glass. I’m not sure if glass would be an issue? I’ve put other cold dishes in a hot oven but I don’t want to speak for everyone since I would hate someone to have a pan break! I’ll make a note in the recipe.
I worry about the same thing because I’ve had a glass pan break before!! So now I’ll just set the pan in the PREHEATING oven and let it heat gradually with the oven. I don’t adjust the baking time by much it’s usually done in the same amount of time although, I do start checking it 5 minutes ahead of the end baking time.
This method works well for me as I’ve not had a pan break since!
Tammy,
I’ve never had a problem with a glass 9×13 breaking on me and I do overnight casseroles and French toasts in my glass containers all the time.
If I’m feeding 10 people should I add a few more eggs?
You could try that!
have any other recipe suggestions? This was my first overnight casserole and i LOVE LOVE LOVE it. Now I need some options for dinner! 🙂
I’ve been making a family recipe similar to this for years (but I’m still going to try yours)! I usually make it for an easy supper, actually, and microwave the tater tots in the glass pan before adding the other ingredients seeing as they aren’t thawing overnight!
You’ve convinced me!! Although it doesn’t take much when tots are involved 😉 Can’t wait for Christmas morning breakfast! (This will go great with our traditional cinnamon rolls!)
You’re right – this savory dish would go GREAT with cinnamon rolls! Merry Christmas!
Wal Mart brand tater tots are . But every other brand I’ve tried are good. Can’t wait to try this! Thank you!
Thanks, Diane!
I can’t wait to try this. I have several variations in mind: Italian: Italian sausage, mushrooms, variety of Italian cheese, spinach & tomatoes. Tex-Mex; Chorizo or taco meat, Colby Jack, black beans & olives, tomatoes, onions. The combos are endless. Thanks for the great recipe & ideas..
Love, love, love these variation ideas!!
so, say you made a taco version — would you still use the egg?
I totally would!
My kids will be all over this! I can’t wait to try it. When I do, I’ll report back and rate it.
Yes, please do. Thank you!
I baked your original tater tot casserole today. I used sharp cheddar and pepper jack .Its now in the freezer and we’ll have it sometime over Christmas break. I’ve made it quiet a few times and we all love it. It freezes very well. Looking forward to trying this new version, I think the addition of sour cream will be great.
Thanks for all the great recipes!!
I don’t think I have another tater tot casserole on my site, do I? Haha. Wouldn’t be the first time I’ve forgotten about a recipe. 🙂
Do you freeze it with the egg mixture and everything? I would love to do this, but didn’t know if it would affect the dairy/eggs.
Is it possible to double this recipe and use a larger pan?
Thanks,
Linda
I haven’t tried it, but yes, I think so!
Mel, I think this looks amazing! I make something similar but it all has to be done in the morning. I’m going with this for a men’s breakfast I am responsible for on the first Sunday of January. They will gobble this up and I will be able to sleep a bit longer instead of getting up at 4:30 to feed them at 8 a.m.! Thanks for the share! Merry Christmas!
I hope this fits the bill, Tami! You’re amazing for even considering waking up at 4:30 am. Haha. Merry Christmas!
Have you ever tried the Alexia brand tater tots? I think they’re officially called Seasoned Potato Puffs. Total game changer. Tater tots are not a staple item on my weekly menu, but when I make them, I never use anything but Alexia. They are more flavorful (a little bit garlicky and peppery) and less greasy than other brands.
I’ll have to look for those, Hillary! Thanks for the recommendation!
I’ve started using the potato rounds lately in my casseroles (basically a flat tater tot). Also, I think Chorizo and green chilis would be so good!
Oh yes, great flavor combo!
Oops! That should be a period and not a question mark. Need to brush up on my typing skills.
No worries! Merry Christmas to you, too!
Hey Mel – I have never purchased sausage. Does it come in sausage links or is it bought like ground sirloin?
Merry Christmas to you and your family?
Hi Mel,
A lot of breakfast casseroles I’ve tried with hash browns mixed in end up being kind of dry & “potatoey”, if you know what I mean. Do you think that’s an issue with this recipe at all? I’ll probably try it regardless! I like the idea someone gave to sub green chilies. Yum!
This is definitely not dry – but it does have a strong potato flavor and texture.
The best sausage for this recipe is the kind like ground beef that you can crumble and cook (not the kind in links).
Unfortunately, where I live I can never find bulk breakfast sausage. I buy the links but make sure to remove them from the casings before cooking them.
I know those flavors are delicious! I take them and wrap them in burritos, then freeze. This looks easier than wrapping all the burritos!
Yum!
Looks delicious! Not being bell pepper fans, we’ll probably sub in a little can of green chilies. It also looks easy to halve the recipe for just the two of us.
Great idea!
I’m excited to try this for Christmas morning and/or my moms group! I like to buy a bag of frozen peppers & onions for recipes like this – no chopping!! I use a million of your recipes, Mel. You truly are the best food blog and I appreciate your hard work!
Thank you so much, Jenny!