Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain off any excess grease. Add the chopped onion and green bell pepper to the skillet with the sausage. Cook for 5-7 minutes, or until the vegetables are softened.1 pound breakfast sausage, 1 medium onion, 1 green bell pepper
- In a medium bowl, combine the softened cream cheese, milk, salt, and pepper. Whisk until smooth and creamy. Stir in 3/4 cup of the shredded cheddar cheese until just combined.8 ounces cream cheese, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup shredded cheddar cheese
- Spread the cooked sausage and vegetable mixture evenly over the bottom of the prepared baking dish. Pour the creamy cheese sauce evenly over the sausage mixture, spreading it to cover.1 pound breakfast sausage, 1 medium onion, 1 green bell pepper, 8 ounces cream cheese, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup shredded cheddar cheese
- Arrange the slightly thawed tater tots in a single layer over the cheese sauce, covering the entire surface.2 pounds frozen tater tots
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the tater tots are golden brown and crispy, and the casserole is hot and bubbly around the edges.
- In the last 5 minutes of baking, remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the tater tots. Return to the oven to allow the cheese to melt.1 cup shredded cheddar cheese
- Let the Tater Tot Breakfast Casserole rest for 5-10 minutes before slicing and serving. This allows the casserole to set up slightly, making it easier to serve.
Notes
Leftover Tater Tot Breakfast Casserole can be stored in an airtight container or tightly wrapped with plastic wrap and foil in the refrigerator for up to 3-4 days.
