We have a lot of "food days" at work. My boss always brings the same dish because everyone loves it and demands it. 🙂 It is a breakfast casserole made primarily with potatoes, sausage, onions and eggs. This dish feeds a lot of people and keeps well for leftovers. So, I made this last Saturday for our guests from Covenant Seminary.
I also like making this dish because you can play around with it. Maybe try adding a variety of peppers, different spices, more or less eggs, etc. You really can't go wrong with this one. Super simple, super filling!
TaterTot Breakfast Casserole
Ingredients:
16 ounces tater tots, partially thawed
1 cup sour cream
1 cup cream of chicken soup
1 cup shredded sharp cheddar cheese
1 diced onion
1 lb of any type breakfast sausage (I prefer sage)
10 eggs
3/4 cup milk
2 teaspoons Worcestershire
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt & pepper, to taste
Directions:
Preheat oven to 375°F
Spray casserole dish and place tater tots in bottom of dish; set aside.
Cook the sausage and onion in a medium skillet over medium heat until sausage is browned and onions are just soft, about 7 minutes.
In a large bowl, mix together sour cream, soup and cheese with the cooked onions and sausage.
In separate bowl, whisk together eggs and milk. Combine the egg mixture with the sour cream mixture. Pour over the tater tots.
Bake for 1 hour to 1 hour and 15 minutes (or until done).
Mandy says
Thank you so much for sharing this recipe! Love, love, love it. I made it for my family for the first time this Thanksgiving and it is in high demand for Christmas breakfast tomorrow. I followed the recipe on thanksgiving, the only thing I will do differently tomorrow is cook the onions with the sausage first. Everyone loved it but some requested that the onions be more cooked and not as crunchy next time. Thanks again!
Linda says
Do you bake the tater tots before assembling the casserole?
Nikki says
Hi Linda,
No, I do not. 🙂
Teresa says
Can you make this a day ahead?
Nikki says
You can assemble it the day before and bake the next day. Or, bake it a day ahead and reheat in the oven the next day.
Sarah says
How many did your recipe serve?
Nikki says
It feeds around 12-15, depending on how big your servings are. 🙂
Anonymous says
Did you use breakfast sausage links in this recipe?
Nikki says
It varies what type I use. If I use links, I crumble them up. 🙂
Brenda says
what is xxx soup? and do you cook the sausage before adding it to sour cream mixture?? or just crumb and mix??
Thank you
Nikki says
Hi Brenda,
Sorry about the poorly written recipe from my very early years of blogging. 🙂 "Cream of xxx Soup" simply means you can use whatever can of cream soup you want, such as cream of mushroom, cream of chicken, cream of celery, etc. I would prefer cream of mushroom in this recipe. Do not cook the sausage, just mix it in raw and it cooks in the oven. Thanks!
Anonymous says
Looks delicious. One more question - what size pan, is that a 13 x 9?
Thank you
Nikki says
Hi! No, it's more like a 9x9-inch pan. I no longer have the same pan, so can't measure it to be sure, but I'm pretty confident it's not as small as an 8x8.
Cheri says
I've never made a breakfast casserole without browning the sausage first and drainng it well. I would be afraid it would be greasy. Not so???
Nikki Gladd says
Hi Cheri,
If you'd like to cut down on the grease, you definitely can brown and drain the sausage first. In fact, I do that in most of my casseroles now, too. This recipe is pretty old from my early days of cooking, so I've adapted it a bit over the years. 🙂
Lillian @ My Recipe Journey says
I just love a good breakfast casserole! Would this one work if I omitted the sausage and added veggies? It looks amazingly delicious!
Nikki says
I'm sure it would! Breakfast casseroles are so easily adaptable to suit your tastes. 🙂
Lillian @ My Recipe Journey says
Thank you so much...I'll have to give it a try!