Crock-Pot Tater Tot Breakfast Bake Recipe
Tater tots, sausage, veggies, eggs and cheese combine together in this perfect for breakfast casserole!
Servings: 8 Servings
Calories: 526kcal
Equipment
Ingredients
Brown & Sauté
- 1 Pound Breakfast Sausage
- 1 cup Diced Green Bell Peppers
- ½ cup Diced Yellow Onion
- 1 Pinch Kosher Salt
- 1 Pinch Freshly Ground Black Pepper
Make The Custard
- 8 Large Eggs
- ½ cup Milk may use dairy-free milk of choice
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Ground Paprika
- 1 Pinch Kosher Salt
- 1 Pinch Freshly Ground Black Pepper
- ½ cup Shredded Cheddar Cheese
Layer With Tots And Cheese
Instructions
- In a large skillet, cook and crumble1 Pound Breakfast Sausage no longer pink. Drain. Sauté 1 cup Diced Green Bell Peppers and ½ cup Diced Yellow Onion in the same pan until softened. Season with 1 Pinch Kosher Salt and 1 Pinch Freshly Ground Black Pepper.
- In a medium mixing bowl, whisk 8 Large Eggs, ½ cup Milk, ½ Teaspoon Garlic Powder, ½ Teaspoon Ground Paprika, 1 Pinch Kosher Salt and 1 Pinch Freshly Ground Black PepperStir in ½ cup Shredded Cheddar Cheese.
- Lightly grease a 6 quart or larger crock-pot with Non-Stick Cooking Spray. Put a single layer of frozen tater tots on the bottom. Top with half the sausage mixture and half the remaining cheese. Repeat with another layer: tots, sausage, cheese.
- Pour the egg custard mixture evenly over the layers.
- Cover and cook on Low 6-8 hours, or until eggs are set and the center reaches 160°F (71°C).
- If you want a crisper top, uncover for the last 30–45 minutes and sprinkle with remaining cheese, then cover to melt.
- Slice and spoon onto plates and enjoy!
Notes
Tips and variations:
- Make-ahead: Assemble the night before and refrigerate. In the morning, transfer to crockpot and cook 6–8 hours on LOW.
- Veggie version: Omit sausage; add 1 cup of chopped mushrooms and spinach after sautéing.
- Southwest twist: Use chorizo, pepper jack, a pinch of cumin, and serve with avocado salsa.
- Crispy kale patch: Add a handful of chopped kale on top during the last hour for a greens boost.
- For extra color, sprinkle fresh chives or parsley before serving.
- If you love a crunchy top, run the broiler for 2–3 minutes after removing from slow cooker.
- Add a pop of spice by adding in some salsa or hot sauce into the custard mixture.
Nutrition
Calories: 526kcal | Carbohydrates: 29g | Protein: 23g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 1032mg | Potassium: 559mg | Fiber: 3g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 23mg | Calcium: 206mg | Iron: 2mg