Tater Tot Breakfast Bowl with Sausage Gravy

What even is this glorious creation?

This is basically breakfast heaven in a bowl. I threw together crispy tater tots, loaded them up with perfectly cooked eggs, topped the whole thing with homemade sausage gravy, and finished it with a shower of cheese and green onions. It’s like a breakfast skillet, biscuits and gravy, and tater tots had a beautiful baby. This is my go-to dish when I’m hosting brunch and want everyone to think I’m way more talented in the kitchen than I actually am. It never fails to impress!

Why You’ll Love This Recipe

Listen, there are breakfast recipes, and then there are BREAKFAST recipes. This one definitely falls in the second category:

• It’s the perfect hangover cure (not that I’d know anything about that…)
• Everything gets made in stages in the same pan, so cleanup isn’t a total nightmare
• That moment when the egg yolk breaks and mixes with the gravy? Pure breakfast magic
• You can easily scale it up to feed a crowd
• It’s customizable – add whatever toppings your heart desires
• The contrast between crispy tots, creamy gravy, and runny eggs is basically texture perfection
• It’s impressive enough for guests but easy enough for a Sunday morning when you’re half awake

The Good Stuff You’ll Need

For the Tater Tot Base:

• 1 bag (32 oz) frozen tater tots (the classic cylinder ones, not the mini rounds)
• 2 tablespoons vegetable oil or bacon grease (if you save it like I do)
• Salt and pepper to taste
• Optional: 1/2 teaspoon garlic powder and 1/2 teaspoon paprika for extra flavor

For the Sausage Gravy:

• 1 pound breakfast sausage (I like the sage-flavored kind, but use whatever you like)
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk (2% works too, but whole milk makes it creamier)
• 1/2 teaspoon dried sage (skip if your sausage is already sage-flavored)
• 1/4 teaspoon dried thyme
• 1/2 teaspoon black pepper (or more, I like mine peppery)
• Salt to taste (be careful here – sausage is already salty)
• Pinch of cayenne pepper (optional but adds a nice kick)

For the Eggs:

• 4-6 large eggs (depending on how many people you’re serving)
• 1 tablespoon butter
• Salt and pepper

For Topping:

• 1 cup shredded cheddar cheese (sharp cheddar is my go-to)
• 4 green onions, sliced
• Hot sauce (optional, but is it really optional?)
• 4-5 strips of cooked bacon, crumbled (because why not add more pork?)

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Let’s Do This

Cook Those Tots (25-30 minutes):

1. Preheat your oven according to the tater tot package directions. Usually around 425°F.
2. Here’s my secret for EXTRA crispy tots: Spread them on a baking sheet, drizzle with oil, and season with salt, pepper, and those optional spices if you’re using them. Toss to coat.
3. Bake them about 5 minutes longer than the package suggests. Trust me on this – you want them CRISPY to hold up under the gravy.

Make the Gravy While the Tots Cook (15 minutes):

1. In a large skillet (cast iron if you’ve got it), brown the sausage over medium heat, breaking it up into crumbles as it cooks. Don’t rush this part – you want those browned bits for flavor.
2. Once the sausage is fully cooked, you’ve got a choice: either remove half the sausage for topping later, or leave it all in. I usually remove about half because I like having those distinct sausage pieces on top.
3. Add the butter to the pan with the remaining sausage and let it melt.
4. Sprinkle the flour over the sausage and butter, then stir constantly for about 2 minutes. It’ll look paste-like and not very appetizing, but hang in there.
5. SLOWLY pour in the milk while whisking constantly. This is important – if you dump it all at once, you’ll get lumps, and nobody wants lumpy gravy.
6. Add your herbs and spices, then simmer, stirring frequently, until the gravy thickens – about 5-7 minutes. If it gets too thick, add a splash more milk.
7. Taste and adjust seasonings. It should be peppery and savory.
8. Turn the heat to low to keep warm while you cook the eggs.

Cook the Eggs (5 minutes):

1. In another skillet (or remove the gravy to a bowl and use the same skillet if you’re trying to minimize dishes), melt the butter over medium heat.
2. Crack in your eggs. I like mine sunny-side up for this dish, but feel free to do over-easy or however you like them. Just don’t scramble them – you want that runny yolk action.
3. Season with salt and pepper and cook until the whites are set but the yolks are still runny.

Assembly (the fun part!):

1. Grab some big, wide bowls. The wider the better for maximum topping area.
2. Create a base layer with a generous portion of the crispy tater tots.
3. Slide 1-2 eggs on top of each tot pile.
4. Ladle that gorgeous gravy all over the tots and eggs.
5. Immediately sprinkle with shredded cheese so it starts to melt from the heat.
6. Top with green onions, the reserved sausage crumbles, bacon bits if using, and a few dashes of hot sauce.
7. Serve immediately while everything is hot and the tots still have some crispness to them.

Serving Suggestions

• This is a meal in itself, but if you’re feeling fancy, a side of fresh fruit makes you feel slightly less guilty about the calorie bomb you’re about to enjoy.
• Serve with toasted sourdough bread for sopping up any extra gravy. Never waste good gravy!
• Set up a topping bar if you’re serving a crowd: extra cheese, bacon bits, avocado slices, diced tomatoes, different hot sauces.
• Coffee is non-negotiable with this dish. A big mug of strong black coffee cuts through the richness perfectly.
• If you’re doing a brunch situation, a spicy Bloody Mary or mimosa pairs amazingly well.

Switch It Up

Got the basic idea but want to customize? Try these twists:

• Tex-Mex Version: Use chorizo instead of breakfast sausage, add some diced green chiles to the gravy, top with pepper jack cheese, avocado, and pico de gallo.
• Veggie Loaded: Add sautéed mushrooms, bell peppers, and spinach either to the gravy or as toppings.
• Fancy It Up: Top with a drizzle of truffle oil and some chopped fresh herbs if you’re feeling bougie.
• Make It Spicy: Add jalapeños to the tots before baking, use pepper jack cheese, and spike the gravy with some cayenne.
• Bacon Gravy: Replace the sausage with bacon for a different flavor profile. Cook the bacon until crispy, remove most of it for topping, then make the gravy with the bacon fat.
• Hash Brown Swap: Not a tot fan? (Who are you??) Use frozen hash brown patties instead.

Leftovers (If That’s Even Possible)

• The gravy keeps well in the fridge for 3-4 days and can be reheated on the stovetop with a splash of milk to loosen it up.
• Leftover tot bowls don’t work great fully assembled (gets soggy), but you can store the components separately and reassemble.
• PRO TIP: Leftover gravy on a breakfast sandwich the next day will change your life.

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Questions People Actually Ask

Q: Can I make the gravy ahead of time?
A: Absolutely! Make it up to 2 days ahead and store it in the fridge. Reheat it in a saucepan over low heat, whisking occasionally and adding a splash of milk if needed to get back to the right consistency.

Q: What if I don’t have tater tots?
A: First, I’m sorry for your loss. Second, you can use frozen hash browns or even home fries. Just make sure whatever potato product you use gets CRISPY before adding toppings.

Q: Can I use turkey sausage to make it healthier?
A: You can, but let’s be honest – we’re not eating tater tot breakfast bowls to be healthy. That said, turkey sausage gravy is still delicious, just add a little extra butter when making the roux since turkey sausage has less fat.

Q: My gravy got lumpy! Help!
A: No worries! Either whisk the heck out of it, or for really stubborn lumps, pour it through a strainer or blitz it with an immersion blender.

Q: How do I make this for a crowd?
A: For the tots, bake them on multiple sheet pans. The gravy can be made in a larger batch in a big pot. For the eggs, either use multiple skillets or cook them in batches. Keep the tots and gravy warm in a low oven while you finish the eggs.

Q: Can I make this vegetarian?
A: Yup! Use a vegetarian breakfast sausage and vegetable broth. The gravy won’t be quite the same, but it’ll still be tasty. You might need to add more seasonings to make up for the flavor the sausage usually provides.

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