The Cozy Cook

Tater Tot Breakfast Casserole (Make-Ahead!)

This Tater Tot Breakfast Casserole has super creamy eggs, bacon (or sausage), and 2 kinds of cheese! It’s easy to make ahead of time and is perfectly freezer-friendly!

Love Casseroles for Breakfast? Try my Overnight Everything Bagel Breakfast Casserole or my Denver Omelette Egg Bake recipe next!A slice of tater tot breakfast casserole on a white plate with a fork and orange juice in the background.

Tater Tot Casserole Ingredients

  • Bacon– You could also cook and crumble 1/2 lb. breakfast sausage, casings removed
  • Onions
  • Bell Peppers– Green blends really well in this casserole
  • Eggs
  • Sour Cream– The secret to extra creamy eggs
  • Milk– or half and half for extra indulgence
  • Feta Cheese– This blends really well into this casserole
  • Cheddar Cheese– I love using Hot Habanero Cheddar Cheese for a kick!
  • Tater Tots– Frozen
  • Green Onions– To garnish

Optional Additional Ingredients Include:

  • Mushrooms
  • Spinach
  • Cherry Tomatoes
  • Sun-Dried Tomatoes
  • Caramelized Onions
  • Gruyere, Mozzarella, or Gouda Cheese

☝️ See how the top of the whisked eggs have a foamy/frothy top? Those are air pockets from vigorous whisking and will give you extra fluffy eggs, especially if baked right away.

Make-Ahead Method

  • Assemble casserole as instructed, but wait on adding the frozen tater tots until just before baking.
  • Cover and refrigerate for up to 2 days.
  • Let it sit out for 10 minutes prior to baking.

A white casserole dish with tater tot breakfast casserole topped with bacon.

Freezing Unbaked Breakfast Casserole

Yes, this is possible!

  • Assemble the casserole (except for the tater tots). Cover tightly with foil, and freeze for up to 2 months.
  • Let it defrost in the fridge overnight.
  • Let it sit out for 10 minutes. Top with Tater Tots and bake!

Tater tot breakfast casserole in a white casserole dish with a slice taken out of it.

Storing Leftovers

  • Leftovers should be stored in an airtight container in the fridge and are best if eaten within 3 days. 
  • Reheat leftovers in a 350° oven until heated through, about 20-25 minutes.
  • You can also freeze leftovers for 3-4 months. I like wrap portion sizes in foil and store them in a labeled freezer bag.
  • Let frozen leftovers thaw in the fridge overnight prior to reheating in the oven.

A Fun Way to Use up Leftovers

  • Reheat, scramble it up a bit, and load up a flour tortilla for breakfast burritos!

A piece of tater tot breakfast casserole with a bite taken out of it on a white plate with a fork.

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Tater Tot Breakfast Casserole

5 from 3 ratings
This Tater Tot Breakfast Casserole has super creamy eggs, bacon and 2 kinds of cheese! It's easy to make ahead of time and is perfectly freezer-friendly!


  • 5 strips bacon
  • 1/2 cup white onion, diced
  • ½ cup green bell pepper, diced
  • Salt/Pepper, to taste
  • 9 large eggs
  • ¼ cup sour cream, at room temp
  • ½ cup milk
  • ½ teaspoon cayenne pepper
  • 1/3 cup feta
  • 1 cup Cheddar cheese, shredded
  • 3 cups frozen tater tots

To Garnish

  • 3 green onions, diced


  • Preheat the oven to 375 degrees F.
  • Cook the bacon in a large skillet over low heat until crispy on each side.
  • Set the bacon aside. Once cool enough to handle, roughly chop it.
  • Reserve 1 Tablespoon of the bacon grease in the pan and drain the rest.
  • Heat the onions and peppers in the bacon drippings for 3 minutes over medium heat. Season lightly with salt and pepper.
  • Crack the eggs in a large bowl. Whisk vigorously with a fork or whisk to create a foamy consistency. These are air pockets that make the eggs fluffy.
  • Beat in the sour cream and milk until well-incorporated. Season with salt, pepper, and cayenne pepper.
  • Pour the egg mixture into a lightly greased 9 x 13 casserole dish.
  • Sprinkle the feta over the eggs, then the bacon, onions, and peppers. Note: You may want to reserve a little bit of bacon to garnish the top of the casserole with.
  • Top with grated cheddar, then with the tater tots.
  • Bake uncovered for 40 minutes, until the tater tots are crisp.
  • Let it sit for 5 minutes.
  • Top with diced green onions, serve, and enjoy!


I love using Cabot Hot Habanero Cheddar Cheese on top of this casserole and recommend it if you like a little kick!

The Tater Tots will sink into the egg mixture slightly, (this is fine!)- I like to position some tater tots on top of others so that they peek through the top without sinking down!


Calories: 423kcal, Carbohydrates: 21g, Protein: 19g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 292mg, Sodium: 717mg, Potassium: 414mg, Fiber: 2g, Sugar: 3g, Vitamin A: 848IU, Vitamin C: 17mg, Calcium: 263mg, Iron: 2mg

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4 comments on “Tater Tot Breakfast Casserole (Make-Ahead!)”

  1. I have made this recipe several times for family and it’s always a HUGE hit, we never have any leftover. Thank you for this great recipe!

  2. Have family coming this week for a visit. Going to make this. Perfect timing to share this.

    • Hey Stacey! I’m PSYCHED that this came out in time for your family visit!! I’m SURE they are going to love it! I’d love to hear what you think! Enjoy their visit!! -Stephanie 😁

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