Tater Tot Casserole Muffins

These Tater Tot Cassserole Muffins are a twist on the traditional tater tot breakfast casserole but in kid friendly sizes.
12 Servings Recipe By Pin Print
Tater Tot Casserole Muffins

Ingredients

  • 1 ¾ cups cook Sausage, Breakfast
  • 3 cups Cheddar Cheese, Shredded
  • 2 cups Milk
  • 4 individual Egg
  • 32 ounces Tater Tots, Frozen

Freezer Containers

Supplies

  • Muffin Tins
  • Cooking Sprays
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Spray muffin pan with nonstick cooking spray.
  2. In a large bowl, mix together sausage, cheese, milk and eggs.
  3. Add in tater tots and stir to combine.
  4. Drop into muffin pan, filling each muffin tin to the top.
  5. Bake at 350 for 20-30 minutes until golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Spray muffin pan with nonstick cooking spray.
  2. In a large bowl, mix together sausage, cheese, milk and eggs.
  3. Add in tater tots and stir to combine.
  4. Drop into muffin pan, filling each muffin tin to the top.
  5. Bake at 350 for 20-30 minutes until golden brown.
  6. Flash freeze.
  7. After freezing, place into gallon freezer bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 30 seconds.

15 Comments

Join the discussion
  1. Another win for my household! I used Turkey Sausage and low fat cheese and they still loved it. Also – min tater tots work too!

  2. I love these… but I found it easier to mix the tots, cheese, and bacon/sausage, put into muffin tins, and then add egg mixture on top. This may be because I am using egg whites instead, but it was way too soupy to put into the pan when it was all mixed up. Turkey sausage and fat free cheese makes these a healthy morning option, and my kiddos like them too! Thanks for the recipe, it’s one I make each month!

  3. My daughter would love these but she cannot have the eggs. Is there any substitution suggestions? Would it be possible to make a non-breakfast version with the hamburger and the OAMM cream mushroom soup? Just not sure how much soup to use.

  4. How did you chop the tots? Frozen or thawed? I know that sounds stupid but I’m trying to picture how you choppe frozen ones? And also did you use mini muffin pans to get this 24 count?

  5. These did NOT turn out well for me. The set up fine and smell delicious. But they are SO greasy…I don’t know how this can be a finger food. I’ll serve these to my kids since I’ve made them, but it certainly won’t be made again. So disappointed as I was hoping to have these as an on-the-go breakfast option. There’s no way these are going in my car!

    1. Sarah – So sorry these didn’t work for you. I have made them several times for my family, and didn’t have an issues. It may be your sausage, I would suggest ensuring that grease is completely drained and sausage is patted dry.

      1. I plan on using ground turkey for the meat, adding in the traditional French-cut green beans, and topping with bacon. Has anyone tried using the paper muffin sleeves vs just in the pan? I may experiment…

        1. That’s a great idea James! We would recommend paper muffin liners, or even the silicone muffin liners!

  6. Oh heckadang. I was seriously scouring google for this because all the other recipes are for big pans and there’s only 3 people here. What am I gonna do with like two gallons of casserole and a tiny freezer? Bless you, recipe-poster. You’ve made my life easier.

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