Why I love tater tot breakfast casserole
I love making breakfast casseroles because they’re so easy to throw together, and this tater tot breakfast casserole is one of my favorites because it’s hearty, satisfying, and can be prepped the night before.
The breakfast casserole turned out amazing. The eggs and tater tots are extra fluffy and the flavor from all the mix-ins really work. It’s like my favorite omelet/breakfast scramble in a make-ahead casserole form.
More dairy free breakfast recipes: dairy free pancakes / scrambled eggs without milk / dairy free french toast / dairy free cinnamon rolls / asparagus quiche with bacon
Ingredient notes:
- Breakfast sausage – I use a standard breakfast sausage roll (the kind you cook and crumble), but you could use turkey sausage or chicken sausage if you prefer. Just make sure whatever meat you use is fully cooked before adding it to the casserole.
- Ham – Diced ham adds extra protein and a slightly smoky flavor. You can swap it for cooked bacon if you want, or just leave it out.
- Bell pepper – Any color works, but red or yellow adds a nice sweetness. You could also add mushrooms, diced onions, or spinach if you want more veggies in the mix.
- Green onion – I like to use green onion because it’s adds a more subtle onion flavor without any crunch, plus I love the color green onion adds to the casserole. Chives would be a great swap. If you want to use onion, I recommend cooking them down a bit so they’re softened when they go into the casserole.
- Dairy free milk – Lately, we’ve been using flax milk, but we also like to use oat milk or almond milk. Just make sure it’s unsweetened and plain.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Make ahead tips: You can make this casserole ahead of time if you want. The night before would be perfect, but you could prep everything a few days in advance. If you’re going more than one day in advance, try mixing the egg mixture and storing it separately, so nothing gets soggy. When you’re ready to cook, just pour the eggs over and bake.
- Customize the mix-ins. This recipe is super flexible. Try making it a Mexican-style breakfast casserole by using chorizo, adding black olives, and topping with pico de gallo.
- Storage. Leftovers keep in the fridge for 3-4 days in an airtight container. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole thing covered in the oven at 350°F until warmed through.
Frequently asked questions
You add them to the casserole straight from the freezer. They’ll cook perfectly in the oven as the casserole bakes.
Yes, you can freeze it! Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
The eggs should be set (not jiggly) and the tater tots on top should be golden brown. If the tots are browning too quickly, you can cover the casserole loosely with foil for the last 10-15 minutes of baking.
Absolutely! For dairy free cheese, I recommend mixing no more than 1 cup into the casserole. I find that dairy free cheese doesn’t melt well on the top, but if you’re not dairy free, you can add some in the casserole and on top.
More dairy free breakfast recipes
Dairy Free Breakfast Casserole
Ingredients
- 1 16-ounce roll breakfast sausage
- 1 cup diced ham
- 1 cup diced bell pepper
- 1/2 cup sliced green onion
- 1 pound tater tots
- 8 large eggs
- 1 cups dairy free milk
- salt & pepper, to taste
Instructions
- Prep. Preheat oven to 350˚F. Chop vegetables and measure ingredients before you begin.
- Cook the sausage. Heat a large skillet to medium-high and brown the sausage until cooked through. Using a slotted spoon, transfer the sausage without the rendered grease, to a bowl. Set aside.
- Mix the eggs. Add the eggs and milk to a large bowl and season with salt & pepper. Whisk until smooth.
- Assemble the casserole. Add the cooked sausage, bell pepper, green onion and ham. Stir to combine. The pour the milk mixture over and stir to distribute the liquid in the pan. Top with tater tots.
- Bake the casserole. Transfer the pan to the oven and bake for about 45 – 55 minutes or until eggs have set and tater tots are golden brown. Remove from oven and allow the casserole to cool for about 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Thank you for posting this recipe! I was looking for an easy dairy free breakfast for Christmas morning.
One question….. are you using the tater tots while they are still frozen? or are they thawed?
I was thinking the same thing- are the tots frozen when combined the day before or do you need to cook them first?! Looks delish! (Thank you!)
The tater tots can stay frozen.
I am confused. How is this dairy free? It has both eggs and milk in it.
Eggs are not a dairy product, and the recipe calls for dairy free milk (such as oat, soy, almond milk etc).
12 pounds of tater tots and 8 eggs??
That reads ONE 2-pound bag of tater tots.
what was the weight of the breakfast sausage?
It should be 1 pound.
do you need to grease/spray the baking dish?
My granddaughter has AlphaGal allergy- no protein from animals on hoof (cows, pigs, venison). No milks, cheese, sour cream, cottage cheese etc. But there are a lot of plant based subs available. She can have plant butter, plant based cheese & oat/almond milk.
So I’m going to try with turkey sausage.
I will check back when I have tried more recipes.
Oh turkey sausage would be great I’m sure!
Hi! Can I make this the night before? Would it still be as good?
Thank you!
Yes totally! I’ve done this a few times and it’s just as good.
natrel lactose free milk is the best! 1 use 3.25
Lactose free milk is NOT dairy free though, so it won’t work for anyone that is allergic to milk or milk proteins. If lactose free is safe for you to eat, go for it!