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Tater Tot Breakfast Casserole

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 6 to 8


  • 1 pound medium to mild breakfast sausage
  • 1 cup chopped green onion
  • 1 (28-ounce) bag extra-crispy frozen tater tots, thawed and divided
  • 2 cups shredded monterey jack cheese with peppers, divided
  • 10 large eggs
  • 1½ cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 (7-ounce) jar diced pimientos, drained
  • chopped green onions, for garnish
  • ground black pepper, for garnish


Preheat oven to 35o˚F.

In a large nonstick skillet, cook sausage over medium heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes. Add green onion; cook, stirring frequently, for 1 minute. Transfer sausage mixture to prepared pan; stir in 2 cups Tater Tots and 1½ cups cheese until combined. Spread in an even layer.

In a large bowl, whisk together eggs, milk, mustard, garlic powder, salt, and black pepper; stir in pimientos. Pour mixture all over sausage mixture. Top with remaining Tater Tots.

Bake until golden brown and center set, about 45 minutes. Sprinkle with remaining ½ cup cheese. Bake until cheese is melted, about 5 minutes more. Let stand for 15 minutes before serving. Garnish with green onion and black pepper, if desired.

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