This Overnight Breakfast Casserole has become a family favorite! It was one of the first recipes that I made for my in-laws when they came to visit us and they loved it! I now make this every time they visit.
This recipe is best if allowed to set overnight in the refrigerator. I have made the recipe all at once and then cooked it but it’s not the same as setting overnight. When you allow it to sit overnight the hash browns soak up the egg mixture and the spices marinate.
I love this recipe because it can be assembled the day before. This frees up your time in the kitchen and you can visit with your guests. When I’m hosting I try to prep as much as I can before my guests arrive so I can be present with them.
This recipe is an easy clean up. If you have leftovers you can reheat them the next morning in the oven or toaster oven. Reheating the casserole in the oven makes the potato and cheese edges crispy. When I re-heat this casserole, I cut out individual pieces of the casserole and place them on a baking sheet. I cover the top with foil to prevent the casserole from browning. I place the baking sheet in a preheated oven at 400° and allow to bake for 20-25 minutes, until hot.
This casserole freezes well too. I freeze mine in individual pieces in a ziplock bag. I reheat the frozen casserole pieces in a preheated oven set at 400°. I place the frozen casserole pieces on a baking sheet and cover the top with foil. I place the baking sheet in the oven and allow it bake for about 30 minutes, until hot.
When shopping for this recipe, remember that hidden gluten can be found in sausage, tater tots, and non-stick cooking spray. Gluten free tater tot brands that I use are Ore Ida and Alexia. I buy Trader Joe’s Coconut Oil Non-Stick Cooking Spray to keep in my pantry. The sausage I use is from Butcher Box, a meat subscription. If you want to use a grocery brand of sausage then Smithfield Hometown Original and Johnsonville Original Recipe Breakfast Sausage Patties both state that they are gluten free. When reading sausage labels a common word for gluten is “caramel color.” If I read this on a label then I will not buy the product unless the company states that the caramel color is not derived from gluten. I shared more information about hidden forms of gluten on my Chicken and Dumpling Casserole post, which you can check out here.
What are some of your family favorites?
- 1 pound breakfast sausage (gluten free)
- 6 eggs
- 2 cups milk
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 (16) ounce bag frozen tater tots (gluten free)
- 1 (16) ounce bag shredded cheddar cheese
- non-stick cooking spray (gluten free)
- In a medium pot, cook sausage over medium/high heat, about 10 minutes.
- As sausage is cooking use a heat proof spatula to break up the sausage into small pieces.
- Once sausage is done and browned remove from heat and allow to cool.
- In a separate mixing bowl, beat eggs together.
- Add milk to eggs and whisk together.
- Add granulated garlic, granulated onion, salt, pepper, and paprika to egg and milk mixture and whisk all ingredients to together. Set aside.
- Spay casserole dish with non-stick cooking spray.
- Place frozen tater tots on the bottom of the casserole dish.
- Sprinkle cooked, sausage over the tater tots as well as the shredded cheese.
- Pour egg mixture over the casserole.
- Place casserole in refrigerator overnight.
- Bake casserole the next morning in a pre-heated oven at 400° for 30-40 minutes until golden brown.