I perfected a Cheesy Hash Brown Breakfast Casserole with just four ingredients and one kitchen shortcut that explains why it looks impossibly cheesy.

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I never planned to be obsessed with this Cheesy Sausage Breakfast Casserole, but here I am. When breakfast sausage and eggs team up it somehow turns into something wildly satisfying, and honestly I cant explain why it hits so hard.

It sits right between a Cheesy Hash Brown Breakfast Casserole and an Easy Egg Bake, a little rough around the edges and more likely to disappear before you can snap a pic. I make it for lazy weekends or weird weeknight cravings, and somehow people always want seconds even when I say there isnt enough.

Ingredients

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Breakfast sausage: Savory pork with spices, high in protein and fat, adds big flavor.
Frozen tater tots: Crispy potato bites, mostly carbs and starch, adds crunchy texture.
Sharp cheddar cheese: Tangy, fatty cheese, offers calcium, protein, and melty gooeyness.
Eggs: Eggs give structure and protein, adds richness and mild savory notes.

Ingredient Quantities

1 lb breakfast sausage (mild or spicy, your choice)

1 (32 oz) bag frozen tater tots

2 cups shredded sharp cheddar cheese (or mix cheddar and Monterey Jack)

8 large eggs

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish with spray or a little oil.

2. In a skillet over medium high heat, cook 1 lb breakfast sausage, breaking into crumbles, until no pink remains. Drain excess fat on paper towels if it’s greasy.

3. Spread the cooked sausage evenly in the bottom of the prepared dish.

4. Arrange the entire 32 oz bag of frozen tater tots over the sausage in a single layer, it’s okay if they touch.

5. In a bowl whisk together 8 large eggs until smooth. Add a pinch of salt and pepper if you want. Stir about 1 cup of the 2 cups shredded sharp cheddar into the eggs, reserve the rest for the top.

6. Pour the egg and cheese mixture evenly over the tater tots so some seeps down between them.

7. Sprinkle the remaining 1 cup shredded cheddar over the top and gently press the tots down so they hold together a bit.

8. Bake uncovered at 350°F for about 40 to 50 minutes, until eggs are set and the tater tots are golden and the cheese is bubbly. If your oven runs hot check around 35 minutes.

9. Let the casserole rest 5 to 10 minutes before cutting so it firms up. Cut into squares and serve.

10. Tips: brown the sausage well for flavor, blot extra grease if needed, rotate the pan halfway through baking for even browning, and if you want crispier tots run the broiler for a minute at the end but watch it close.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet for browning the sausage
3. Mixing bowl, medium or large
4. Whisk or fork to beat the eggs
5. Spatula or wooden spoon for stirring and pressing tots
6. Cheese grater if you shred your own cheddar
7. Measuring cup (for the cheese) and a pinch measure for salt
8. Paper towels to blot excess grease
9. Oven mitts and a sharp knife or spatula to cut and serve the squares

FAQ

Q: How do I bake this and what temp do I use? A: Preheat oven to 350 F. Brown and drain the sausage, spread it in a greased 9 by 13 baking dish, sprinkle about half the cheese over it, arrange the frozen tater tots on top, whisk the 8 eggs (you can add 1/2 cup milk or water if you want it creamier) and pour evenly over everything, then top with remaining cheese. Bake 45 to 55 minutes until eggs are set and tots are golden. If the top is getting too brown, loosely cover with foil the last 10 minutes. Trust me it works every time.

Q: Can I assemble it the night before? A: Yes, you can. Do all the prep and cover the dish tightly, refrigerate up to 24 hours. When youre ready, let it sit at room temp 20 minutes then bake, you might need to add 10 to 15 minutes to the cooking time.

Q: Can I freeze it? A: Yep. For best texture freeze before baking: wrap tight and freeze up to 2 months. Thaw overnight in refrigerator and bake at 350 F until heated through, about 45 to 60 minutes. You can also bake first, cool, then freeze portions and reheat in a 350 F oven about 20 to 30 minutes. From frozen to oven without thawing will take longer, plan on 70 to 90 minutes and check internal temp of 165 F.

Q: What swaps can I make for sausage, cheese or potatoes? A: Use turkey or chicken sausage to cut fat, or a plant based sausage to make it vegetarian. Swap cheeses to whatever melts well like Monterey Jack, Colby or a Mexican blend. If you dont have tater tots you can use par cooked diced potatoes but they should be partially cooked first so they finish at same time as the eggs.

Q: How do I keep it from being too greasy? A: Brown the sausage well and drain off as much fat as you can, blot with paper towels if needed. Using a leaner sausage helps too, and dont overdo the cheese on the bottom layer, sprinkle instead.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge 3 to 4 days. Reheat in a 350 F oven 15 to 20 minutes until hot, or microwave portions 1 to 3 minutes depending on your microwave. It reheats great and still tastes good the next day.

Cheesy Sausage Breakfast Casserole Recipe Substitutions and Variations

Sausage: swap the 1 lb breakfast sausage for 1 lb ground turkey or chicken, season with a pinch of sage and fennel to mimic the sausage taste, or use 1 lb plant based breakfast sausage if you want vegetarian.
Tater tots: replace the 32 oz bag with 1 1/2 to 2 lbs frozen or fresh shredded hash browns, or about 4 cups diced roasted potatoes; they’ll crisp up better if you press them into the pan before pouring the egg mix.
Cheese: instead of 2 cups sharp cheddar use 2 cups Monterey Jack, Colby, or Pepper Jack for milder or spicier notes, or swap for 2 cups dairy free shredded cheese for lactose free.
Eggs: swap the 8 large eggs for about 1 1/2 cups liquid egg substitute, or for a vegan option use a 14 oz block of silken tofu, blended smooth (add 1 tsp nutritional yeast for more “eggy” flavor).

Pro Tips

1. Partially bake the tots first for about 10 to 12 minutes on a sheet, toss them with a little oil and salt, then layer them on the sausage. This helps them stay crisp on top after the egg sets, otherwise they can go kind of soggy in the middle.

2. Whisk the eggs with 1/2 cup milk or cream and a good pinch of salt, dont skimp on beating them until smooth. The extra liquid makes the filling custardy instead of rubbery, and letting the mixed eggs sit a few minutes helps bubbles settle so it bakes more evenly.

3. Use a block of cheese and shred it yourself, dont use pre shredded stuff if you can avoid it. Block cheese melts better and gives you a silkier texture, plus it wont have those anti clumping bits that make the top a little grainy.

4. You can assemble it the night before and cover it in the fridge, then bake in the morning but add 5 to 10 minutes to the bake time. Let it rest at least 5 to 10 minutes after it comes out so it firms up, and if the edges brown too fast rotate the pan halfway through baking or tent with foil for the last 10 minutes.

Cheesy Sausage Breakfast Casserole Recipe

Recipe by Sarah level

0.0 from 0 votes

I perfected a Cheesy Hash Brown Breakfast Casserole with just four ingredients and one kitchen shortcut that explains why it looks impossibly cheesy.

Servings

servings

Calories

531

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large skillet for browning the sausage
3. Mixing bowl, medium or large
4. Whisk or fork to beat the eggs
5. Spatula or wooden spoon for stirring and pressing tots
6. Cheese grater if you shred your own cheddar
7. Measuring cup (for the cheese) and a pinch measure for salt
8. Paper towels to blot excess grease
9. Oven mitts and a sharp knife or spatula to cut and serve the squares

Ingredients

1 lb breakfast sausage (mild or spicy, your choice)
1 (32 oz) bag frozen tater tots
2 cups shredded sharp cheddar cheese (or mix cheddar and Monterey Jack)
8 large eggs

Directions

Preheat oven to 350°F and grease a 9×13 baking dish with spray or a little oil.
In a skillet over medium high heat, cook 1 lb breakfast sausage, breaking into crumbles, until no pink remains. Drain excess fat on paper towels if it's greasy.
Spread the cooked sausage evenly in the bottom of the prepared dish.
Arrange the entire 32 oz bag of frozen tater tots over the sausage in a single layer, it's okay if they touch.
In a bowl whisk together 8 large eggs until smooth. Add a pinch of salt and pepper if you want. Stir about 1 cup of the 2 cups shredded sharp cheddar into the eggs, reserve the rest for the top.
Pour the egg and cheese mixture evenly over the tater tots so some seeps down between them.
Sprinkle the remaining 1 cup shredded cheddar over the top and gently press the tots down so they hold together a bit.
Bake uncovered at 350°F for about 40 to 50 minutes, until eggs are set and the tater tots are golden and the cheese is bubbly. If your oven runs hot check around 35 minutes.
Let the casserole rest 5 to 10 minutes before cutting so it firms up. Cut into squares and serve.
Tips: brown the sausage well for flavor, blot extra grease if needed, rotate the pan halfway through baking for even browning, and if you want crispier tots run the broiler for a minute at the end but watch it close.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.