Erin’s Recipe Rundown
I love a reliable make-ahead breakfast that makes busy mornings easier, especially during the holidays or when hosting guests.
This hearty gluten-free tater tot breakfast casserole is kid-friendly, filling, and packed with cheesy, savory flavor. It’s always a crowd-pleaser!
Why You’ll Love It: This no-fuss recipe is convenient without compromising on flavor. With a perfect balance of creamy, crispy, and cheesy textures, it’s a guaranteed hit!
Top Tip: Prep it the night before, cover and refrigerate, then pop it in the oven the next day for an easy breakfast or brunch!
For more savory breakfast recipes, try this sausage hashbrown breakfast casserole or this gluten-free quiche. Or serve this casserole with sweet treats, like these gluten-free scones, gluten-free muffins, or gluten-free cinnamon rolls.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free tater tot breakfast casserole. Jump to the recipe card below for the exact measurements.
Tater tots: Make sure you use a brand that is labeled gluten-free. This article on are tater tots gluten-free may help!
Breakfast sausage: I use Jimmy Dean natural pork sausage, but you can use turkey sausage or Italian sausage too.
Sour cream: The sour cream adds creamy, custard-like texture to the egg mixture while also balancing the other flavors with its slight tang.
How to Make Gluten-Free Tater Tot Breakfast Casserole
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Prep the meat: Sautéing the sausage with diced peppers and onions brings out the rich, savory flavors! Drain the excess grease to prevent the casserole from becoming oily. Set the meat aside to cool a little while you make the egg mixture.
Prep the eggs: Whisk together the eggs, milk, sour cream, salt, and pepper for a smooth, custard-like egg layer.
Assemble the casserole: Add the tater tots frozen so that they hold their shape and stay crisp! You most likely won’t need the whole bag. Just use enough to cover the bottom of the dish. Add the sausage mixture on top, then the cheese, and finally the egg mixture.
Bake and serve: Cover with foil for the first half of baking, then remove the foil for the second half. This ensures even baking, with a set center and lightly golden top. Enjoy!
Gluten-Free Tater Tot Breakfast Casserole
Ingredients
- 16 ounces breakfast sausage
- 1 cup diced red pepper
- ½ cup diced onion
- 8 large eggs
- 1 cup milk
- ½ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 20-24 ounces (3-4 cups) frozen tater tots
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheese, shredded
Instructions
- In a large skillet over medium heat, cook the sausage with the diced red pepper and onion. Sauté until the sausage is browned and the vegetables are softened, 7–10 minutes. Drain off any excess grease and let the mixture cool slightly.
- In a medium bowl, whisk together the eggs, milk, sour cream, salt, and pepper until well combined.
- Spray a 9×13-inch baking dish with cooking spray. Line the bottom of the pan with a single layer of frozen tater tots. You likely won’t need the entire bag—just enough to cover the bottom.
- Evenly sprinkle the sausage mixture over the tater tots, then top with both cheeses. Pour the egg mixture over the top, making sure it’s evenly distributed.
- To make ahead: Cover the dish tightly with foil and refrigerate for up to 18 hours.
- When ready to bake:
- Preheat the oven to 375°F. Bake the casserole, covered with foil, for 25 minutes. Remove the foil and continue baking for another 20–25 minutes, until the center is set and the top is lightly golden.
- Let sit for 5–10 minutes before serving.
