This casserole layers frozen tater tots with cooked sausage or bacon, whisked eggs, milk, and cheese, then bakes it all together into a golden, bubbly dish. It’s similar to a classic hashbrown casserole but uses tater tots for extra crunch and flavor.
1 lb breakfast sausage (cooked and crumbled, or use bacon/ham)
1 bag (32 oz) frozen tater tots
8 large eggs
1 cup milk
2 cups shredded cheddar cheese
1 small onion, chopped (optional)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped parsley (optional, for garnish)
Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Brown the sausage in a skillet, breaking it into small pieces. Drain excess grease.
Spread half the frozen tater tots in a single layer on the bottom of the dish.
Evenly sprinkle the cooked sausage and optional onion over the tater tots.
Whisk eggs, milk, garlic powder, salt, and pepper in a bowl until smooth.
Pour the egg mixture evenly over the sausage and tater tots. Add shredded cheese, then top with the remaining tater tots.
Bake uncovered for 45–50 minutes until eggs are set and the top is golden brown.
Let the casserole cool for 5 minutes, garnish with parsley, and serve warm.
Find it online: https://gordonramsayeats.com/tater-tot-breakfast-casserole/