Sausage Gravy Breakfast Tater Tot Casserole calls for just 5 ingredients (plus salt and pepper) and is made in just one skillet. This gluten free dish is fun, easy, and delicious!
I had my first experience cooking with red curry paste last week (not in this recipe – now there’s a mash up!) and needless to say I am the proud new owner of three jars because if I ever run out of this stuff, well, I’ll probably just go buy more. That is to say, it’s incredible! I used it to make this dish and it was so good I ate the whole thing by myself in under 24 hours.
I was sure the curry dish would be hard to make but it was nearly as easy as the recipe I’m sharing today for Sausage Gravy Breakfast Tater Tot Casserole. Five ingredients (plus salt and pepper,) one skillet, and killllllling it in the delicious department!
This idea popped into my head around 2pm one afternoon a few weeks ago and sounded so good that I abandoned my existing dinner plans to make it. Bonus: I already had everything I needed on hand. The dish turned out exactly how I pictured it would in my head. Love when that happens!
Sausage Gravy Breakfast Tater Tot Casserole is a cross between biscuits and gravy and tater tot casserole involving only the VIPS from each team, ie sausage gravy and, well, tater tots. I think I’ll be 99 years old and still in love with tater tots. #sorrynotsorry
Anyway, a creamy, homemade, black pepper-packed sausage gravy is topped with frozen tater tots then baked until golden brown and bubbly. Comforting to the max, and a cinch to throw together. Gluten free and easily made dairy free too (which is how I make it.) Serve for breakfast, brunch, or my personal favorite – breakfast for dinner. All five of us LOVE this easy dish!
How to Make Sausage Gravy Breakfast Tater Tot Casserole:
Start by browning 1lb gluten free breakfast sausage (I like or Jimmy Dean,) with 1 cup riced cauliflower in an I add riced cauliflower or minced mushrooms to almost every dish that’s centered around ground meat to add nutrients and heft, and you absolutely. cannot. taste it. Especially in this dish. That said, if you have everything else on hand but the cauliflower (I always have a bag in my freezer,) you can skip it.
Sprinkle in 3 Tablespoons gluten free flour (or all-purpose flour if you don’t need to eat gluten free) then cook for 1 minute.
Next add 2-1/2 cups milk (see below for a slightly shocking revelation!) one big glug at a time until a smooth sauce has formed then add a pinch of and tons of cracked black pepper. Once the milk has come to a bubble, turn the heat down and simmer until slightly thickened, 3-4 minutes. You don’t want a soupy consistency, but make sure it’s saucy enough that the liquid won’t over-reduce while baking which would result in a dry dish.
Now, believe or not, I use unsweetened almond milk to make this dish! It’s totally creamy and you would never ever guess it’s not high fat cow’s milk or cream. If you want to go the cow’s milk route, I recommend using 2% milk fat or higher.
Last step is to arrange frozen tater tots from a 2lb bag ( is gluten free) in a circular pattern on top then bake according to the time and temp indicated on the bag. It’s ok if some of the tater tots sink in the milk – they’ll be fine!
Let the dish cool for a few minutes then dish up and devour! I love to add a big sprinkling of chopped green onions on top, but truly you can just go to town. Add fresh fruit salad on the side then enjoy!
- 1lb gluten free breakfast sausage
- 1 cup riced cauliflower (optional)
- seasoned salt and pepper
- 3 Tablespoons gluten free flour (see notes)
- 2-1/2 cups milk (see notes)
- 2lb bag tater tots
- Preheat oven to temperature indicated on the bag of tater tots.
- Meanwhile, heat a large, (11-3/4″ minimum) over medium-high heat then add breakfast sausage and cauliflower and saute until cooked through. Turn heat down to medium then sprinkle in flour and cook for 1 minute. Slowly add milk, one big glug at a time while stirring, until a smooth sauce has formed then turn heat up to medium-high to bring milk to a bubble. Season with a pinch of seasoned salt and a generous amount of black pepper. Once bubbling, turn heat down to medium then simmer until milk has thickened slightly, 3-4 minutes. It shouldn’t be soupy but the milk will continue to thicken and condense while baking so you want to make sure there’s enough liquid so the final dish comes out creamy.
- Remove skillet from heat then arrange tater tots in a circular pattern. Some will sink down farther than others and that’s fine! Bake for amount of time indicated on the tater tot bag, or until tater tots are golden brown, then let dish sit for 5 minutes before serving.
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- I use unsweetened almond milk to make this recipe and recommend using 2% milk fat or higher if using cow’s milk.
- I use for this recipe.