Easy Overnight Loaded Tater Tot Breakfast Casserole Recipe Is Legit by Donna John

My Christmas Eve got started early one year because it was Sunday and my football team was playing at noon. My family came over to watch the game, so I needed something for them to eat to hold them over until dinner. My solution was this hearty overnight loaded breakfast casserole. Loaded may be an understatement! This easy overnight casserole has it all and is legit! This breakfast casserole has become a regular at my house.

To make this easy high-protein egg breakfast casserole you will need breakfast sausage, bacon, eggs, whole milk, ground mustard, parsley flakes, smoked paprika, frozen tater tots, cheddar cheese, gruyere cheese and optional fresh chives or green onions. You prepare the cheesy casserole the night before and pop it into the oven when you're ready the next day. So easy!

Serve this comforting loaded egg and tater tot casserole recipe for breakfast or brunch any day of the week, or make it for special occasions. Maybe breakfast for dinner? And be sure to read about the health benefits of eggs.

Cuisine: American
Prep Time: 10 minutes plus overnight to chill 
Cook Time: 50 minutes
Total Time: 1 hour plus overnight to chill 
Servings: 12

Ingredients

• 16 ounces (half a 32-ounce bag) frozen tater tots
• 1 pound breakfast sausage
• 8 slices bacon, cooked crisp and crumbled
• 8 large eggs
• 2 2/3 cups whole milk
• 1 1/2 teaspoons ground mustard
• 1 teaspoon parsley flakes
• 1/4 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1 cup shredded gruyere cheese
• 1/8 - 1/4 cup chopped fresh chives or green onions (optional)

Recipe Notes 

• Instead of tater tots, you could line the bottom of the baking dish with Italian or French bread cubes. 

• You could add chopped ham to the recipe for a really loaded breakfast casserole.

• I recommended adding the fresh chives and/or chopped green onions because it adds freshness to the dish.

• If you really love tater tots, use the whole bag!

• You could use Swiss cheese instead of gruyere, or a combination of both.
• To ensure that this recipe is gluten-free, be sure to check the tater tots package.

• Store any leftovers in an airtight container in the refrigerator.

Here's how to make it: 

1. Cook the tater tots according to package directions.
   
2. While the tater tots bake, cook the sausage in a skillet until cooked through.
   
3. Whisk together the eggs, milk, ground mustard, parsley flakes, smoked paprika, chives or green onions (if using) and salt and pepper, to taste, in a mixing bowl.
   
4. Put the hashbrowns onto the bottom of a 13x9-inch baking dish.
   
5. Top with the sausage and bacon.
   
6. Top with half of the cheddar and gruyere cheeses, then pour the egg mixture over the top. Sprinkle with the remaining cheese. Cover with aluminum foil and refrigerate overnight.
   
7. When ready to bake, remove the dish from the refrigerator and let it sit on the counter while the oven preheats to 350-degrees F. Bake, uncovered, for about 40 minutes or until the eggs are set and top is golden.
   

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