Meaningful Eats
Gluten-Free Tater Tot Breakfast Casserole
8 servings
This gluten-free tater tot breakfast casserole is a comforting, crowd-pleasing dish packed with savory sausage, crispy tots, melty cheese, and fluffy eggs. It's the perfect make-ahead dish for busy mornings, brunch gatherings, or holiday breakfasts!
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 9x13-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.
Notes
Gluten-Free: Double-check labels on the tater tots and sausage to ensure you're purchasing gluten-free brands.
Dairy-Free: Use unsweetened dairy-free milk as well as dairy-free sour cream and cheese.
To Make-Ahead: Assemble the casserole, cover tightly with foil, and refrigerate for up to 18 hours. The next day, bake as instructed.
To Store: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
To Freeze: Let cool completely, wrap in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the fridge, remove the covering, then reheat in a 350°F oven until heated through (about 25–30 minutes). Option to cover with foil while reheating.
Nutrition
Calories: 534kcal | Carbohydrates: 23g | Protein: 24g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 243mg | Sodium: 1083mg | Potassium: 527mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1257IU | Vitamin C: 30mg | Calcium: 302mg | Iron: 2mg