Paula Deen Tater Tot Breakfast Casserole

Paula Deen Tater Tot Breakfast Casserole takes 1 hour 15 minutes and breakfast sausage, eggs and crispy tater tots to make a golden, cheesy brunch bake. This make-ahead tater tot egg casserole for a crowd fits holiday brunch, potluck mornings and Christmas breakfast.

Let the casserole stand a full 15 minutes after it comes out of the oven, because that rest sets the eggs so it slices cleanly. Cut it straight away and the custard runs across the pan, leaving the tots sitting in a puddle.

Paula splits the thawed tots, with some stirred into the sausage layer and the rest left on top, so you get a soft, hearty base and a crunchy crown. Pimientos in the egg mixture and Monterey Jack with peppers add color and a little heat that plain cheddar versions don't have.

Paula Deen Tater Tot Breakfast Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

520

kcal

Browned sausage, green onion and tater tots sit under a creamy egg custard, then finish with a crown of crisp tots and melted pepper jack cheese. It bakes up golden on top and set in the center, so it cuts into neat squares.

Ingredients

• 1 pound medium to mild breakfast sausage
  

• 1 cup chopped green onion
  

• 1 (28-ounce) bag extra-crispy frozen tater tots, thawed and divided
  

• 2 cups shredded monterey jack cheese with peppers, divided
  

• 10 large eggs
  

• 1½ cups whole milk
  

• 1 tablespoon Dijon mustard
  

• 1 teaspoon garlic powder
  

• ½ teaspoon Kosher salt
  

• ½ teaspoon ground black pepper
  

• 1 (7-ounce) jar diced pimientos, drained
  

• chopped green onions, for garnish
  

• ground black pepper, for garnish
  

Directions

• Preheat the oven: Heat your oven to 350˚F. Then grease your baking dish so everything is ready when the sausage finishes.
• Brown the sausage: Cook 1 pound breakfast sausage in a large nonstick skillet over medium heat, stirring now and then, for 5 to 7 minutes until browned and crumbly. Then stir in 1 cup chopped green onion and cook for 1 minute.
• Build the base layer: Transfer the sausage mixture to the prepared dish and stir in 2 cups of the thawed tater tots and 1½ cups of the shredded Monterey Jack with peppers. Then spread it into an even layer.
• Whisk the egg mixture: Whisk 10 large eggs, 1½ cups whole milk, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, ½ teaspoon Kosher salt and ½ teaspoon black pepper in a large bowl. Then stir in 1 jar drained diced pimientos.
• Pour and top: Pour the egg mixture all over the sausage layer so it seeps down between the tots. Arrange the remaining tater tots on top.
• Bake until set: Bake for about 45 minutes, until the top is golden brown and the center is set. Then sprinkle the remaining ½ cup cheese over the top.
• Melt the cheese: Return the casserole to the oven for about 5 minutes more, until the cheese is melted. Then pull it out and let it stand for 15 minutes before cutting.
• Garnish and serve: Scatter chopped green onions over the top and finish with a few grinds of black pepper. Then cut it into squares and serve warm.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do the tater tots need to be thawed?

Yes, the recipe uses thawed tots, and that matters because frozen ones would release water and chill the egg mixture. Set the bag on the counter while you brown the sausage and they will be ready in time.

Can I make this tater tot breakfast casserole ahead of time?

You can brown the sausage and assemble the casserole the night before, then cover it and keep it in the fridge. Bake it straight from the fridge and add a few extra minutes, since the center needs to set fully.

How do I store and reheat the leftovers?

Cover the pan or move squares to an airtight container and refrigerate. Reheat portions in a 350°F oven until hot in the middle, because the microwave softens the crispy tots.

What can I use instead of Monterey Jack with peppers?

Plain Monterey Jack works, and so does sharp cheddar if you like a stronger bite. If you swap in plain cheese, add a pinch of cayenne or some diced jalapeno to keep the little kick.

Can I use a different breakfast meat?

Crumbled bacon or diced ham both work in place of the sausage. Cook bacon until crisp and drain it well, because extra grease will make the bottom layer heavy.