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Sausage Cream Cheese Tater Tot Breakfast Casserole

A delicious and easy breakfast casserole made with sausage, cream cheese, and crispy tater tots that will make your mornings brighter.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Dairy Ingredients
  • 1 pound hot breakfast sausage Can substitute with mild sausage if desired.
  • 8 ounces cream cheese, softened Make sure to soften before use.
  • 6 large eggs
  • 1 cup milk
Vegetables and seasoning
  • 1 can Rotel diced tomatoes and green chilies, drained 10 ounces can.
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Casserole Base
  • 32 ounces frozen tater tots No need to thaw before using.
  • 2 cups shredded cheddar cheese You can mix with pepper jack for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. In a large skillet over medium heat, brown the sausage for 8-10 minutes, breaking it apart as it cooks. Drain off the grease.
  3. Reduce heat to low, add the softened cream cheese to the sausage, and stir until smooth. Fold in the drained Rotel.
Casserole Assembly
  1. Spread the frozen tater tots evenly on the bottom of the baking dish.
  2. Spoon the sausage and cream cheese mixture over the tater tots and top with shredded cheddar.
  3. In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until fully combined.
  4. Pour the egg mixture over the casserole evenly.
Baking
  1. Bake uncovered in the preheated oven for 60 to 70 minutes until the eggs are set and the top is golden brown.
  2. For a crispy top, broil for 2-3 minutes, but watch closely to prevent burning.
Serving
  1. Allow the casserole to sit for about 5 minutes before slicing and serving.

Notes

Store leftovers in an airtight container for up to four days or freeze individual portions for up to two months.