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Tater-Topped Sausage Egg Bake

By Jessica Walker
Created January 10, 2017
Prepare for rave reviews when you serve this no-fuss breakfast bake. It’s a make-ahead miracle!

Food can be a comforting gift when shared with those in need of a pick-me-up. If you know someone who is going through a life change, be it big or small, happy or sad, it is always nice to bring over a meal to help sustain them through their journey. And when it is something that can be frozen and reheated week later, it can be that unexpected gift that can really bring joy.

This egg bake recipe is really easy. I mean REALLY easy. You can throw it together and tote it over to a friend or family member to stick in their freezer until they need it. It’s also a delicious breakfast to feed out-of-town guests for breakfast, or even a breakfast-for-dinner idea. But let me tell you again…it is SO easy. And so, super delicious as well! 

First, crack a dozen eggs into a large bowl. Yep, 12 whole eggs.


Whisk those up with some water and milk. Then add some cooked ground sausage and 2 cups of shredded cheese. I used a Monterey Jack, but anything in that cheddar family of cheeses will work just as well in this recipe.


Pour your egg mixture in a greased 9x13 casserole dish.


Then grab some tots. I went with Cascadian Farm Spud Puppies, because they are super crispy and delicious. Lay those tots on top of the egg mixture.


At this point, you can bake this baby in a 350 degree oven, or it can be covered with foil and placed in the freezer. If you are going to make it from frozen, thaw overnight in the fridge and then bake in the morning. Enjoy!