Slow Cooker Tater Tot Casserole

This Slow Cooker Tater Tot Casserole delivers a satisfying, cheesy breakfast with minimal morning effort. Crucially, layers of crunchy frozen tater tots, savory breakfast sausage, and a mix of cheddar and pepper jack cheese are bound together by a simple milk and egg custard. This easy tater tot egg bake is cooked slow and low until perfectly set. The final step involves melting the remaining cheese on top, creating a deeply comforting overnight meal that is great for feeding a crowd.

Ingredients and What You’ll Need

• Breakfast sausage: One pound, browned and drained; provides the savory, meaty protein layer.
• Frozen tater tots: One $32$-ounce package; the casserole base that becomes tender inside and slightly crisp around the edges.
• Whole milk and Half & half: Used in the custard mixture; they provide richness and moisture.
• Cajun seasoning or seasoned salt: Adds a savory, slightly spicy, or herbaceous kick to the custard.
• Large eggs: The binding agent; they set during cooking to hold the casserole together.
• Grated cheddar cheese and Grated pepper jack cheese: The combination provides both classic sharp flavor and a mild, spicy warmth.
• Fresh parsley: Optional; used as a fresh garnish before serving.

How to Make Slow Cooker Tater Tot Casserole

The process involves simple layering followed by a long, hands-off cook time. The mixture is bound by a savory liquid.

1. Layering the Base

The tater tots and sausage are layered in the crockpot first.

1. Prep Slow Cooker: Spray the slow cooker generously with nonstick spray (not listed, but recommended to prevent sticking).
2. Layer Tots and Sausage: Place about half the frozen tater tots into the bottom of your slow cooker. Top with the browned sausage.

2. Preparing and Adding the Custard

The liquid components are whisked together and poured over the layers.

1. Whisk Custard: In a mixing bowl whisk together the eggs, milk, half & half, seasoning, half the shredded cheddar cheese, and half the shredded pepper jack cheese.
2. Pour Custard: Pour the mixture into the slow cooker, over the sausage.

3. Cooking and Finishing

The casserole cooks until set, and the remaining cheese is melted on top right before serving.

1. Cook: Top with the remaining tater tots, cover, and cook on low for 4 hours, until no liquid remains.
2. Melt Cheese: About 30 minutes before serving, top with remaining cheese and cover.
3. Serve: Finish with salt, pepper, and fresh chopped parsley immediately before serving.

Tips and Notes

• Sausage: Ensure the breakfast sausage is fully browned and drained before adding it. This prevents the casserole from becoming greasy.
• Doneness Check: The casserole is finished when the custard is set in the center and no liquid is visible. An instant-read thermometer should read 165°F (74°C).
• Tater Tots: Frozen tater tots should be used directly from the freezer. Do not thaw them first, as this will lead to a soggy result.
• Seasoning: If you are sensitive to spice, use seasoned salt instead of cajun seasoning for the savory kick.