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–+ servings
A square portion of Tater Tot Breakfast Casserole with a melted, golden-brown cheese topping.

Tater Tot Breakfast Casserole (Crispy Top!)

This Tater Tot Breakfast Casserole is a simple and delicious way to start your day. It features a crispy tater tot topping and a savory egg and cheese filling, making it a family favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Refrigeration for Assembly 12 hours
Total Time 13 hours 5 minutes
Servings: 8 servings
Course: Breakfast
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 30-32 Ounce Bag Frozen Tater Tots
  • 16 Ounces Diced Ham See note on meat for substitutions
  • 1 1/2 Cups Shredded Cheddar Cheese divided
  • 1 Cup Shredded Mozzarella or Monterrey Jack Cheese divided
  • 8 Large Eggs
  • 1/2 Cup Milk
  • 1 Cup Sour Cream
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1-2 Teaspoons Hot Sauce Optional

Equipment

  • 9x13-inch baking dish
  • Large bowl

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with non-stick cooking spray.
  2. Place the tater tots, diced ham, 1 cup of cheddar cheese, and 1 cup of mozzarella cheese into the prepared baking dish. Toss with your hands to combine.
  3. In a large bowl, whisk together the eggs, milk, sour cream, salt, pepper, garlic powder, onion powder, and hot sauce, if using.
  4. Pour the egg mixture evenly over the tater tot mixture in the baking dish.
  5. Bake in the preheated oven for 45 minutes, or until the casserole is golden brown and set. Top with the remaining 1/2 cup of cheddar cheese and return to the oven for 5 more minutes, until the cheese is melted.

Nutrition

Calories: 380kcal

Notes

The casserole is done when it is golden brown, puffy, and set in the middle. You can substitute the ham with 1 pound of cooked, crumbled bacon or 1 pound of cooked, crumbled breakfast sausage. For a vegetarian option, omit the meat and add beans or vegetables. This casserole can be assembled up to 12 hours in advance and refrigerated unbaked. After baking, it will keep in the refrigerator for up to 3 days. To freeze, bake as directed, let cool completely, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

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