This Breakfast Tater Tot Casserole is the perfect way to start your day when the temperature dips and it will keep you filled up all morning long! Warming and packed with flavor, your family will love this potato-topped breakfast casserole.
Despite the warm weather here in Northern California, we are all craving warming, comforting meals. There is nothing better to put smiles on our faces and brighten any day!
I love casseroles because they are so easy to make. Combine the ingredients, pop them into a baking dish, and don’t worry about anything while it bakes. That gives me time to assemble the rest of breakfast and have everything on the table in no time.
Since many prepared sausages contain gluten, using plain ground pork and seasoning it yourself creates a delicious and safe dish. But if you can find gluten-free raw sausages, you can use them in place of the bulk pork; take them out of their casings before cooking. They will add even more flavor to the dish.
Tater tots covered with melted cheese
Poblano peppers are quite mild so don’t be afraid of them. If you can’t find them in your grocery store, add more bell peppers in other colors for interest and to make the dish even more beautiful. Also, you can set a little of the peppers aside and use them as a garnish just before serving!
Ore-Ida is my favorite brand of frozen potato products because most of them are gluten-free! Their tater tots are perfect to help fill up hungry tummies in a fun and entertaining way.
You don’t need to thaw the tater tots, so as long as you have ground pork or sausage available, you can make this on the spur of the moment. It would be great for those occasions when someone drops by unexpectedly and you want something easy to make in under an hour!
This is the perfect way to kick off a weekend or brunch on a lazy Sunday morning. And the leftovers are good, just not quite as crispy. It is equally delicious for dinner and easy to put together on weeknights.
I only had mini tater tots on hand, so I used those. It took about 3/4 of a bag to cover the top of the casserole. If you use regular-size tater tots, it will likely take most of a bag of those as well.
This Breakfast Tater Tot Casserole is the perfect way to start your day and it will keep you filled up all morning long! Comforting and packed with flavor, your family will love this potato topped breakfast casserole.
I hope you give this Breakfast Tater Tot Casserole a try and enjoy it as much as The Artist and I did! Have a fabulous weekend!!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Breakfast Tater Tot Casserole:
- Ground pork, onion, bell pepper, poblano pepper, oregano, thyme, smoked paprika, salt, pepper, cheddar cheese, milk, eggs, tater tots, parsley
PRO Tip:
Cutting boards are notorious for slipping on the counter as you are working on them. I have found that some strips of cupboard/drawer liner material will keep the board nice and stable as you chop and slice!
How to make Breakfast Tater Tot Casserole:
- Cook the pork, breaking up clumps as they form. Add the onions and peppers, cooking until softened. Add the seasonings, stirring and cooking until cooked through.
- Transfer the meat mixture to the bottom of a 9×13-inch (23x33cm) with a slotted spoon. Evenly sprinkle with 2 cups (227g) of the cheese over the top.
- Whisk together the milk, eggs, salt, and pepper. Pour evenly over the cheese and sausage. Place the tater tots in rows over the top, each row touching the next.
- Bake for 35 to 40 minutes, then remove from the oven and sprinkle the top with the remaining 1 cup (113g) of cheese. Bake another 5 to 10 minutes until cheese is melted, casserole is bubbling, and the top is golden brown.
- Let rest 10 minutes, then sprinkle with the parsley or cilantro, cut into squares, and serve hot.
PRO Tip:
If not baking right away, cover tightly with foil and refrigerate up to overnight for baking the next day. Set out for 20 minutes before baking and remember your bake time may take a little longer.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Box grater or food processor
- Large skillet
- 9×13-inch (23x33cm) baking pan
- Mixing bowls
Gluten-Free Tips:
Be sure the sausage you use is gluten-free with no fillers in it. You can also use plain ground pork and season it yourself which is much safer. And if you use Ore-Ida Tater Tots they are gluten-free! Always check the packaging to be sure the products are GF and if you have any questions, contact the manufacturer.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Breakfast Tater Tot Casserole (GF)
This Breakfast Tater Tot Casserole is the perfect way to start your day when the temperature dips and it will keep you filled up all morning long! Warming and packed with flavor, your family will love this potato topped breakfast casserole.
Ingredients
- 1-1/2 lb (680g) ground pork or gluten-free bulk sausage
- 1 small onion, peeled and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 poblano pepper, seeded and finely chopped
- 1/2 tsp oregano
- 1/2 tsp fresh thyme leaves
- 1/2 tsp smoked paprika (mild) or chipotle powder (for more heat)
- 1/4 tsp kosher salt
- Pinch freshly ground black pepper
- 3 cups (340g) shredded sharp cheddar cheese, divided
- 2 cups (473ml) whole milk or half and half
- 4 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 lb (907g) frozen tater tots (Ore-Ida brand is gluten free)
- 3 tbsp freshly chopped parsley, for garnishing
Instructions
1. Preheat the oven to 350F (180°C) with a rack in the middle of the oven.
2. In a large skillet, cook the pork on medium high heat. Add the onions and both peppers, and cook until softened. Stir in the oregano, thyme, smoked paprika, salt, and pepper, and continue to cook, stirring and breaking up clumps until pork is cooked through.
3. Once the pork is cooked and the onions are translucent, use a slotted spoon to transfer the meat mixture to the bottom of a 9x13-inch (23x33 cm) baking pan, leaving as much of the fat behind as possible. Spread the meat to cover the bottom and sprinkle 2 cups (227g) of the cheese evenly over the top.
4. In a bowl, whisk together the milk, eggs, salt, and pepper. Once mixed, pour evenly over the cheese and sausage. Place the tater tots in rows over the top, each tot and row touching the next.
5. Bake the casserole for 35 to 40 minutes until tots are golden brown. Remove from the oven, top with the remaining 1 cup (113g) of cheese, and bake another 5 to 10 minutes or until the cheese is melted, the casserole is bubbling, and the top is golden brown. Let rest 10 minutes, sprinkle with the parsley, cut into squares, and serve.
Recipe found at www.theheritagecook.com
Notes
Use Ore-Ida brand of tater tots if you can and be sure the sausage you use is also gluten-free so they are safe for you and your family.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Chew Out Loud
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 133mgSodium: 349mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 15g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Rachel Roe
I’m a breakfast fiend – This looks awesome, and I’m about to head to the grocery store to pick up the necessary ingredients!
Jane Bonacci
How great! I hope you love it as much as we did!!