Delicious Southwest Tater Tot Breakfast Casserole

Here is my favorite southwest tater tot breakfast casserole recipe, with crispy tater tots, fluffy scrambled eggs, colorful bell peppers, sharp cheddar cheese, and all your favorite toppings like salsa, sour cream, and fresh cilantro.

This breakfast casserole is my go-to when I need to feed a crowd on weekend mornings. I love that I can throw it together quickly, and everyone gets to customize their serving with their favorite toppings. Plus, the leftovers reheat beautifully for easy breakfasts all week long.

What Kind of Tater Tots Should I Use?

Any brand of frozen tater tots will work great for this breakfast casserole, so feel free to grab whatever’s on sale at your grocery store. Some people prefer the classic cylindrical shape, while others like the round coin-style tots – both will give you that crispy, golden texture you’re looking for. If you want to mix things up, you could even try seasoned tater tots or sweet potato tots for a different flavor profile. Just make sure they’re frozen when you add them to the casserole, as this helps them crisp up nicely in the oven without getting soggy.

Options for Substitutions

This breakfast casserole is easy to customize based on what you have in your kitchen:

• Tater tots: These are really the star of the show and give the casserole its signature texture, so I’d recommend keeping them. However, if you’re in a bind, you could use frozen hash browns instead – just press them down firmly in the pan.
• Bell peppers: Use whatever color peppers you have on hand, or mix it up with poblano peppers for extra southwest flavor. You can also use just one color if that’s all you’ve got.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican blend all work great here. Pepper jack will add some nice heat if you like things spicy.
• Onion: Yellow or white onions work just as well as the large onion called for. In a pinch, you could use 2-3 tablespoons of dried minced onion rehydrated in a bit of water.
• Butter: Olive oil or vegetable oil can replace the butter for sautéing the vegetables if needed.
• Eggs: You really need the eggs for this casserole to set properly, so I wouldn’t recommend substituting these.

Watch Out for These Mistakes While Baking

The biggest mistake with this breakfast casserole is skipping the step of sautéing your onions and peppers before adding them – raw vegetables release moisture during baking, which can make your casserole watery and prevent the eggs from setting properly.

Another common error is not seasoning your egg mixture enough, so be generous with salt and pepper since the tater tots and vegetables need that flavor boost.

To avoid a soggy bottom, arrange your tater tots in a single layer and consider baking them for 10 minutes before adding the egg mixture, which gives them a head start on crisping up.

Finally, resist the urge to cut into the casserole right away – letting it rest for 5-10 minutes after baking helps everything set and makes slicing much cleaner.

What to Serve With Breakfast Casserole?

This southwest breakfast casserole is pretty filling on its own, but I love serving it with some fresh toppings and sides to round out the meal. Set out bowls of salsa, sour cream, sliced avocado, and extra cilantro so everyone can customize their plate however they like. A simple side of black beans or refried beans adds some extra protein and goes perfectly with the southwest flavors. If you’re feeding a crowd for brunch, add some fresh fruit like melon or berries to balance out the richness of the casserole.

Storage Instructions

Store: This breakfast casserole is great for meal prep! Once it’s cooled down, cover it tightly with foil or transfer portions to airtight containers and keep in the fridge for up to 4 days. It makes grabbing breakfast on busy mornings so much easier.

Freeze: You can freeze this casserole for up to 2 months, either as a whole or in individual portions. Wrap it well in plastic wrap and then foil, or use freezer-safe containers. I like cutting it into squares first so I can just grab what I need.

Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or reheat the whole casserole covered with foil in a 350°F oven for 20-25 minutes until heated through. The tater tots might soften a bit after storing, but they still taste great!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 85-95 g
• Fat: 115-130 g
• Carbohydrates: 85-100 g

Ingredients

For the casserole:

• salt to taste
• 3 cups frozen tater tots (no need to thaw)
• 12 large eggs (room temperature for even cooking)
• 1 green bell pepper (diced into 1/2-inch pieces)
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• black pepper to taste (freshly ground preferred)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 1.5 cups shredded cheddar cheese (I use sharp cheddar for more flavor)
• 1/2 large onion (diced into 1/4-inch pieces)

For the garnish:

• cilantro (fresh, chopped)
• salsa (your preferred heat level)
• sour cream

Step 1: Prepare the Mise en Place and Sauté the Vegetables

• 2 tbsp butter
• 1/2 large onion, diced into 1/4-inch pieces
• 1 green bell pepper, diced into 1/2-inch pieces
• 1 red bell pepper, diced into 1/2-inch pieces

Dice the onion into 1/4-inch pieces and both bell peppers into 1/2-inch pieces, keeping them separate for even cooking.

Melt the butter in a large skillet over medium heat and add the diced onion first, cooking for about 2 minutes until it begins to soften.

Then add both the green and red bell peppers, stirring occasionally, and cook for another 5-7 minutes until the peppers are tender but still have a slight bite to them.

While the vegetables cook, preheat your oven to 350°F and grease a 9×13-inch baking dish.

I like to use a little butter on my hands to grease the dish evenly—it prevents sticking better than cooking spray.

Step 2: Create the Egg Mixture Base

• 12 large eggs
• salt to taste
• black pepper to taste
• sautéed vegetables from Step 1
• 1 cup shredded cheddar cheese

Crack all 12 eggs into a large mixing bowl and whisk them together until well combined.

Season generously with salt and freshly ground black pepper to taste.

Add the sautéed vegetables from Step 1 to the eggs along with 1 cup of the shredded cheddar cheese, and whisk until everything is evenly distributed.

I find that sharp cheddar really elevates the flavor of this casserole compared to mild varieties, so don’t skimp on quality here.

Step 3: Assemble and Bake the Casserole

• egg mixture from Step 2
• 3 cups frozen tater tots
• 1/2 cup shredded cheddar cheese

Pour the egg mixture from Step 2 into the prepared 9×13-inch baking dish, distributing it evenly.

Scatter the frozen tater tots directly over the egg mixture—no need to thaw them, as they’ll cook perfectly from frozen and maintain their crispy edges.

Sprinkle the remaining 1/2 cup of cheddar cheese over the top, ensuring it’s distributed fairly evenly.

Bake at 350°F for 30-35 minutes, until the eggs are set in the center and a knife inserted into the middle comes out clean.

The tater tots will turn golden brown and crispy on top while the casserole cooks.

Step 4: Finish and Serve

• cilantro, fresh and chopped
• salsa
• sour cream

Remove the casserole from the oven and let it rest for 2-3 minutes before serving—this allows the eggs to set fully and makes serving cleaner.

Garnish generously with fresh chopped cilantro and serve warm with salsa and sour cream on the side so guests can customize their portions to their preferred heat level and richness.

Delicious Southwest Tater Tot Breakfast Casserole

Delicious Delicious Southwest Tater Tot Breakfast Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 1775 kcal

Ingredients

  

For the casserole:

• salt to taste
• 3 cups frozen tater tots (no need to thaw)
• 12 large eggs (room temperature for even cooking)
• 1 green bell pepper (diced into 1/2-inch pieces)
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• black pepper to taste (freshly ground preferred)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 1.5 cups shredded cheddar cheese (I use sharp cheddar for more flavor)
• 1/2 large onion (diced into 1/4-inch pieces)

For the garnish:

• cilantro (fresh, chopped)
• salsa (your preferred heat level)
• sour cream

Instructions

 

• Dice the onion into 1/4-inch pieces and both bell peppers into 1/2-inch pieces, keeping them separate for even cooking. Melt the butter in a large skillet over medium heat and add the diced onion first, cooking for about 2 minutes until it begins to soften. Then add both the green and red bell peppers, stirring occasionally, and cook for another 5-7 minutes until the peppers are tender but still have a slight bite to them. While the vegetables cook, preheat your oven to 350°F and grease a 9x13-inch baking dish. I like to use a little butter on my hands to grease the dish evenly—it prevents sticking better than cooking spray.
• Crack all 12 eggs into a large mixing bowl and whisk them together until well combined. Season generously with salt and freshly ground black pepper to taste. Add the sautéed vegetables from Step 1 to the eggs along with 1 cup of the shredded cheddar cheese, and whisk until everything is evenly distributed. I find that sharp cheddar really elevates the flavor of this casserole compared to mild varieties, so don't skimp on quality here.
• Pour the egg mixture from Step 2 into the prepared 9x13-inch baking dish, distributing it evenly. Scatter the frozen tater tots directly over the egg mixture—no need to thaw them, as they'll cook perfectly from frozen and maintain their crispy edges. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, ensuring it's distributed fairly evenly. Bake at 350°F for 30-35 minutes, until the eggs are set in the center and a knife inserted into the middle comes out clean. The tater tots will turn golden brown and crispy on top while the casserole cooks.
• Remove the casserole from the oven and let it rest for 2-3 minutes before serving—this allows the eggs to set fully and makes serving cleaner. Garnish generously with fresh chopped cilantro and serve warm with salsa and sour cream on the side so guests can customize their portions to their preferred heat level and richness.