This is the tastiest Breakfast Casserole recipe you’ll find! Not just because it’s easy to prepare with delicious tater tots, veggies, sausage and cheese but it’s so packed with flavor. Great breakfast to prep ahead of time for guests but also a perfect brunch option.
This breakfast casserole is my favorite easy breakfast of all time. Did you hear that? ALL TIME! My favorite part? The cheesy tater tots that holds up all the delicious layers. I started making this yummy breakfast a couple decades ago (whoa) and mainly for those times when I had guests overnight and wanted to feed them heartily in the morning. This is a great prep-ahead meal that you can make when hosting Christmas brunch (leave out the tots till just before baking) and I am telling you, it gets rave reviews and it gets devoured every single time. Prep is minimal and I love the extra yum that the tater tots provide.
WATCH THIS VIDEO SO YOU CAN PREPARE THIS EASY BREAKFAST CASSEROLE
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO MAKE THE BEST BREAKFAST CASSEROLE!
Just three steps will help you prepare a hearty filling meal perfect for feeding a crowd!
STEP 1 –
In a large skillet, cook sausage over medium heat until almost cooked through. Add bell pepper, onion and mushrooms to the skillet and cook till the veggies are tender and meat is cooked all the way through, about 5 minutes. Drain the grease and set aside.
STEP 2 –
Preheat oven to 350 degrees F and coat a 9×13 casserole dish with cooking spray. In a large bowl, beat together eggs, cream of mushroom soup, milk and 1 cup of the cheddar cheese. Add the sausage-veggies mixture and mix well. Pour contents into prepared the baking dish. Drop in the tater tots. (If prepping the night before, leave out the tater tots until just before baking.)
STEP 3 –
Bake uncovered in the preheated oven for 55 minutes. Sprinkle with the remaining 1 cup of cheese and bake an additional 10-15 minutes, or until cheese is melted and eggs are cooked through. Let sit for 10 minutes before serving. Offer salt and pepper to tailor to each guests taste.
DO YOU BAKE BREAKFAST CASSEROLE COVERED OR UNCOVERED?
If you are storing this casserole in the fridge overnight, cover it with foil. For baking, though, you can remove the foil. If for some reason you find that your cheese is getting too crispy (this has never happened to me with this recipe), loosely cover with foil for the remainder of the cook time.
HOW LONG CAN YOU REFRIGERATE BREAKFAST CASSEROLE?
One of the things I love about this dish is that it is a great prep-ahead and bake later option. Cover and store in the refrigerator for up to 36 hours before adding it to the oven in the morning for baking. After the casserole has baked, it can be kept in the fridge for 3 days and still taste fresh and delish. But don’t limit yourself to breakfast or brunch, you can have it for a popular brinner!
RECIPE NOTES
To make this great recipe even better, check out these tips:
Replace sausage with a leaner meat if desired, but the sausage adds incredible flavor to the dish!
Use the red, orange or green bell pepper – pick your favorite!
Add up to 1 cup extra of veggies for added flavors and textures.
Put out some sour cream and chopped green onions for a perfect condiment to compliment the meal.
FOR MORE DELICIOUS BREAKFAST OPTIONS, CHECK THESE OUT:
These Cream Cheese Monkey Bread have an ooey, gooey, cheesy little secret as you cut into and enjoy your cinnamoney dessert!
No waiting, no rising, no dough punching required to be able to enjoy these No Yeast Cinnamon Rolls.
Prepare this delicious Apple French Toast Bake the night before to eliminate morning prep!
The Best Breakfast Casserole Recipe
Ingredients
- 1 lb ground pork breakfast sausage
- 1 bell pepper seeded and chopped
- 1 yellow onion chopped
- 8 oz package fresh sliced mushrooms
- 12 eggs
- 10.75 oz can cream of mushroom soup
- 1 1/4 cups milk
- 2 cups shredded cheddar cheese divided
- 32 oz package frozen potato rounds aka, tater tots!
Instructions
- In a large skillet, cook sausage over medium heat until almost cooked through. Add bell pepper, onion and mushrooms to the skillet and cook till the veggies are tender and meat is cooked all the way through, about 5 minutes. Drain the grease and set aside.
- Preheat oven to 350 degrees F and coat a 9×13 baking dish with cooking spray. In a large bowl, beat together eggs, cream of mushroom soup, milk and 1 cup of the cheese. Add the sausage-veggies mixture and mix well. Pour contents into prepared the baking dish. Drop in the tater tots. (If prepping the night before, leave out the tater tots until just before baking.)
- Bake uncovered in the preheated oven for 55 minutes. Sprinkle with the remaining 1 cup of cheese and bake an additional 10-15 minutes, or until cheese is melted and eggs are cooked through. Let sit for 10 minutes before serving.
CB from MN: No, I have not used frozen hash browns in place of the tater tots, but I bet it would be great! If you try it, let me know how it turns out!
Megan
Have you ever done this with the frozen hash brown potatoes instead of Tater Tots?