This biscuits and gray tater tot casserole is a breakfast lover’s dream come true. With layers of biscuits, sausage gravy, eggs, tater tots and cheese, it is filling and delicious.
If there was one breakfast that screamed “Midwest,” I think this might be it! It has so many of our favorites in one pan.
You know those secret menus that people talk about? In our town the Hardees serve something called a Harold.
It is biscuits topped with sausage gravy, eggs, and the hash rounds. It is a cult classic that I assume is a local thing, but would be curious to hear if other places do it.
This is essentially a breakfast casserole version of that. Each of the layers adds something to the mix and the dish as a whole is hard to beat.
Carlee’s Tips and Tricks
As with a lot of casserole recipes, this can be easily customized if you want to.
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Feel free to add some veggies if you want. You could easily sautee some peppers and onions in with the sausage.
You could also add a sprinkle of bacon. It would add a little smoky goodness to the mix.
If you are like my husband and don’t really like the texture of baked eggs, leave them out. You could always top it with a fried egg or two instead or serve scrambled eggs on the side.
For a little bit more spice, use a spicy sausage and some pepper jack cheese. Or just serve it with a splash of hot sauce for a little extra zing.
No matter how you decide to customize it, I hope you will give this casserole a try. It was an instant hit at our house and I know we will be making it over and over again.
Biscuits and Gravy Tater Tot Casserole
Ingredients
Sausage Gravy
- 1 pound breakfast sausage
- ⅓ cup all-purpose flour
- 3 cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Scrambled Eggs
- 12 large eggs
- ½ cup milk
- salt & pepper
Remaining Ingredients
- 1 16 oz can refrigerated biscuits
- 1 32 oz bag frozen tater tots
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375℉ and grease a 9×13-inch baking dish.
- Cut the 1 16 oz can refrigerated biscuits into quarters and distribute evenly across the bottom of the prepared dish.
- Bake for 8-10 minutes. They should be puffy and lightly golden brown on the top. Remove from the oven and set aside.
- While the biscuits are baking, make the scrambled eggs by whisking the 12 large eggs and ½ cup milk together. Cook to a soft scramble over medium heat and season with salt and pepper. (They don't have to be fully cooked, they will cook more when they bake.)
- Distribute the eggs over the biscuits in the baking pan.
- Brown the 1 pound breakfast sausage in a large skillet over medium-high heat. Break it up as it cooks. Don't drain.
- Reduce the heat to medium and sprinkle the sausage with ⅓ cup all-purpose flour. Stir to coat then cook, stirring frequently for 1-2 minutes.
- Stir in the 3 cups milk. Add the ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Simmer and stir until the mixture is thickened, about 5 minutes.
- Pour the sausage gravy evenly over the scrambled eggs and biscuits.
- Arrange the 1 32 oz bag frozen tater tots in a single layer over everything.
- Bake for 35-40 minutes, or until the tater tots are golden and crispy.
- Sprinkle 1 cup shredded cheddar cheese over the tater tots and return to the oven for 5 minutes to melt.
- Let cool slightly before serving.
Video
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