Tater Tot Breakfast Casserole is so easy and can be made ahead with your favorite meats! Crispy tots are baked to perfection with ham, cheese, and the best creamy egg mixture. This casserole is fluffy, cheesy, easy to customize and always satisfies!
Tater Tot Breakfast Casserole
I’m a sucker for a good breakfast casserole on the weekend – especially recipes like this one that are so incredibly easy. Whether I’m just hanging out at home with my family or hosting a brunch with friends, a good tater tot casserole goes a long way! Fluffy, creamy, seasoned eggs bake to perfection with cheese, tater tots, and whatever meat you like best. I tend to use ham, but sausage or bacon also work well. You can alter this easy casserole in so many ways to best fit your needs!
Speaking of tater tot casseroles, you’ve got to try more of my favorite recipes like the Best Ever Tater Tot Casserole, this fun Tater Tot Chili Dog Casserole and Cheesy Chicken Tater Tot Casserole.
Can I Make This Breakfast Casserole Ahead?
Yes! Nothing quite like having breakfast ready to go on an early morning, right? You can make this breakfast casserole ahead and refrigerate it overnight or for up to 12 hours unbaked. If you want to freeze this casserole, you will want to bake it first. Then let it slowly thaw in the refrigerator overnight and bake as directed in the recipe card.
How to Make this Tater Tot Breakfast Casserole
Prepare. Preheat the oven to 375°F and grease a 9×13 inch baking dish.
Add the first few ingredients. Place the tater tots, diced ham, (or cooked bacon or sausage) 1 cup of cheddar, and 1 cup of mozzarella into the dish. Toss with your hands to combine.
Make the egg mixture. In a large bowl, whisk together the eggs, milk, sour cream, seasonings, and hot sauce if using.
Pour the eggs into the dish. Pour the egg mixture all over the tater tot mixture. Try to make sure everything is evenly spread out.
Bake. Bake the casserole for 45 minutes. Then, top it off with the remaining half cup of cheese, return to the oven and bake for another 5 minutes until melted.
Enjoy! Let the casserole cool for just a few minutes, then slice and serve!
Storing Tater Tot Breakfast Casserole
Once the casserole has cooled to room temperature, you can store your leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating leftovers in the oven until warmed through, not the microwave.
You can also freeze this baked casserole to keep it good for even longer! Bake as directed, allow to cool completely, then cover tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
Ingredient and Recipe Notes:
Diced Ham – This is a great recipe if you have any leftover holiday ham you need to use before it goes bad! You can also swap it for bacon or breakfast sausage if preferred.
Cheese – I like to use a combination of cheddar and mozzarella cheese. Feel free to use any other cheese you prefer, like monterrey jack, gouda, or parmesan.
Seasonings – A simple blend of salt, pepper, garlic powder and onion powder give the creamy egg mixture the very best flavor. You can add other spices for even more flavor if you’d like! Something like smoked paprika would add a delicious unique flavor.
Sour Cream – I recommend using sour cream that has its full fat content. Low fat sour cream won’t create the same thick, creamy consistency we’re aiming for with our eggs.
Eggs – If possible, try to use some eggs that have deep golden yolks. They usually yield the best results. But, any eggs will work totally fine, you can even use a liquid egg substitute if that’s what you have!
Enjoy!
~Nichole
Tater Tot Breakfast Casserole
Ingredients
- 1 30-32 Ounce Bag Frozen Tater Tots
- 16 Ounces Diced Ham*** SEE NOTE ON MEAT
- 1 1/2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella or Monterrey Jack Cheese
- 8 Large Eggs
- 1/2 Cup Milk
- 1 Cup Sour Cream
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1-2 Teaspoons Hot Sauce, Optional
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
- Place the tater tots, diced ham, 1 Cup of cheddar, and 1 Cup of mozzarella into the baking dish. Toss with your hands to combine.
- In a large bowl whisk together the eggs, milk, sour cream, seasonings, and hot sauce if using.
- Pour the egg mixture over the tater tot mixture in prepared pan.
- Bake in preheated oven for 45 minutes, until golden brown. Top with remaining 1/2 Cup of cheese and return to oven for 5 more minutes until melted.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I knew this would taste good…but I was suprised at how good!
Best egg casserole I’ve ever had! Yummy!!
Can this be assembled the night before & baked the next day please? Thank you.
Made this as a part of a big breakfast buffet for some family staying with us this morning and it turned out phenomenal! I’m not a great cook but this was so easy and delicious.
This was delicious. I used bacon. Shredded fine cheese I needed3.5 cups. Also used (Kinder’s)woodfired galic, (Santa fe Spices)toasted onion powder and (Spice Island) Hickory smoked salt for my spices. Also sautéed green, red and yellow peppers, red onion in garlic butter. It’s even better next day.
Delicious! My husband said it was the best egg bake he’s ever had.
I used sweet potato tots, sun dried tomatoes, kale & spinach blended into the egg mixture and fresh herbs.
I have made this twice in the last month! I found it by a random search. So easy and so good! It’s a keeper!!
This is an awesome recipe and easy to make! My family all loved it and the kids loved the tater tots.
Amazing as always. I love all your recipes. I did use sausage. I will double the spices next time though. It came out perfectly.
This was really yummy! I used full fat plain Greek yogurt in place of sour cream. I also used all sharp cheddar with a little freshly shredded Parmesan for good measure. Will definitely make again and try it with other meats!
I halved the recipe and baked in an 8×8 dish. It took the same time and came out great!