Savory Autumn Tater Tot Egg Bake

You can create a rich, purely savory autumn egg bake using tater tots by layering in caramelized onions, sautéed butternut squash, ground pork sausage, and fresh sage. Assembling this overnight works perfectly with frozen tater tots. The tots absorb the savory egg custard without getting too soggy, giving you a pillowy texture with a golden, crispy top the next morning.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the meat: Cook the sausage in a skillet over medium-high heat until fully browned. Remove the meat with a slotted spoon and set aside.Sauté the veggies: Leave about a tablespoon of sausage grease in the pan. Toss in the diced butternut squash and sliced onions. Cook for 8 to 10 minutes until the onions are caramelized and the squash starts to soften. Stir in the sage and thyme during the last minute of cooking.Layer the dish: Grease a 9x13-inch baking dish. Scatter the cooked sausage, squash, and onions evenly across the bottom. Sprinkle 1 cup of the cheese over the mixture, then layer the frozen tater tots evenly across the top.Pour the eggs: Whisk the eggs, milk, salt, and pepper together in a bowl. Pour the mixture evenly over the tater tots.Chill: Cover the dish tightly with foil and place it in the refrigerator overnight.

Step 2

Preheat: Take the casserole out of the fridge and let it sit on the counter for 20 to 30 minutes to take the chill off while your oven preheats to 375°F (190°C).First Bake (Covered): Bake with the foil on for 35 minutes. This ensures the squash and tater tots cook through completely.Second Bake (Uncovered): Remove the foil, sprinkle the remaining ½ cup of cheese over the top, and bake uncovered for another 15 to 20 minutes until the top is golden-brown and the eggs are set in the center. Let it rest for 10 minutes before slicing.