This breakfast tater tot casserole follows the same basic formula. It’s made with tater tots, breakfast sausage, cheddar cheese, and eggs. I skipped the “vegetable” component in an effort to keep the recipe streamlined, but you could also add some chopped bell peppers or cooked mushrooms if you have them.
This is an easy one-skillet dish with minimal prep that can provide breakfast for a crowd. It’s also a great make-ahead dish! Since I tend to cook solely for myself, I ended up reheating slices of this casserole for breakfast throughout the week (and even a few times for dinner) — it was fantastic reheated!
INGREDIENTS
- 12 ounces ground pork breakfast sausage
- 6 ounces (1 1/2 cups) shredded cheddar cheese, plus extra to sprinkle over top
- 8 large eggs
- 1/2 cup (whole) milk
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- One 32-ounce bag frozen tater tots
- Thinly sliced chives, for serving
Special equipment:
- 12-inch cast iron skillet, or other oven-safe skillet
INSTRUCTIONS
- Preheat the oven to 350˚F.
- Cook the sausage: Warm a 12-inch oven-safe skillet over medium heat, and add the sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove the pan from heat.
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