Sausage Gravy Breakfast Tater Tot Casserole calls for just 5 ingredients and is made in just one skillet. Serve for breakfast, or BFD!
Stuck in a dinner rut?
Serve BFD (breakfast for dinner) tonight and watch your family’s eyes light up — especially when you tell them Sausage Gravy Breakfast Tater Tot Casserole is on the menu!
This five ingredient, one skillet dish is a mash up biscuits and gravy and tater tot casserole, made completely gluten free. It’s delicious, comforting and, most importantly, a cinch to make!
Like I said, 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!
A creamy, black pepper sausage gravy is topped with frozen tater tots then baked until golden brown and bubbly. Comforting to the max, and a breeze to throw together.
Serve for breakfast, brunch, or the aforementioned BFD. My entire family loves this satisfying dish!
How to Make This Recipe
Start by browning 1lb gluten free breakfast sausage (I like Butcher Box or Jimmy Dean,) with 1 cup riced cauliflower in a very large, oven safe skillet.
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. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
Next, slowly stream in 2-1/2 cups milk while whisking to create a smooth sauce then add a pinch of homemade seasoned salt and lots of cracked black pepper. Once the milk has come to a simmer, 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 (I like Ore Ida) 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 gravy a bit – they’ll be fine!
Let the dish cool for a few minutes then dish up and devour!
I love to add a sprinkling of chopped green onions on top for color and a zesty crunch. Add a fresh fruit salad on the side then enjoy!
Equipment
Ingredients
- 1 lb gluten free breakfast sausage
- 1 cup riced cauliflower, optional
- homemade seasoned salt and pepper
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 2-1/2 cups milk, any kind
- 30 oz bag frozen tater tots
Directions
- Preheat oven to temperature indicated on the bag of tater tots.
- Meanwhile, heat a large, oven-safe skillet (11-3/4" minimum) over medium-high heat then add breakfast sausage and cauliflower and saute until sausage is cooked through. Turn heat down to medium then sprinkle in flour and cook for 1 minute. Slowly pour in add milk while whisking until a smooth sauce has formed then turn heat up to medium-high to bring milk to a simmer. Season with a pinch of seasoned salt and a generous amount of black pepper. Once simmering, 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 reduce 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.
Notes
- I have made this dish many times with unsweetened almond milk with great results. Use 2% milk fat or higher if using cow's milk
- I like Bob's Red Milk Gluten Free 1 to 1 Baking Flour for this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this for the first time this morning. It was way better than I thought. This will be my go-to when I am craving biscuits and gravy and don’t want to spend time to make homemade gluten-free biscuits.
Oh I’m so glad to hear it, Connie! Thanks for your feedback and recipe review!
I made this over the weekend. Excellent! Have added this to repeat recipe bin!
We made it this morning and I think the cauli rice made it taste a bit sweet. Next time we will skip it but my picky middle child LOVED the dish
Love this idea! It looks like your cooking this in cast iron…how do you clean it afterward? I tend to avoid using mine for dishes with sauce/gravy because it gets all gummy and isn’t easily wiped clean. Thanks!
Hi Sara! I let it soak with a squirt of dish soap for awhile then scrap off the goop with a spatula and scrub as normal.
I made this last night and it turned out great! Thanks for a easy and delicious recipe!
I’m so glad to hear it, Jill! Thanks so much for the note! :)
What cauliflower do you use? I tend to buy Trader Joe’s cauliflower rice, but if there’s a bigger bag I can buy, I would rather do that.
Hi Amber! I’ve used Cascadian Farms, Trader Joe’s, Dole, and HyVee brand cauliflower rice in the past and they’ve all been that same small sized bag. Do you have a food processor with a grating attachment? That’s a great way to make a giant batch of cauliflower rice to freeze.
Made this tonight. Ohmygoodness. SO good! We paired it with some roasted veggies that cooked at the same temp – an amazing meal!
Ahh, I’m so thrilled you made it already, Molly!!! Thanks so much for your recipe rating and feedback!!
um….yes!! We love biscuits and gravy for Sunday morning, but may have to give this a try soon. Served with an egg and tada! Great idea!
I hope you love it, Sara!!
Thank you for this recipe! I have missed biscuits and gravy. We will be making this thanksgiving weekend!
Same! I bought a package of frozen GF biscuits and gravy (couldn’t help myself,) and the biscuits were so, so gummy. Inedible, really. :( This dish satisfies the craving!
My 7 year old was just asking for tater tot casserole as an option for Thanksgiving day…maybe I can make this instead for breakfast! YUM!
Oh perfect!! Yes, it’d be a great way to start the holiday morning! :)
I always love the ‘idea’ of biscuits and gravy, but the biscuit gets gummed up and heavy, and I end up not eating it. But THIS!! Yay, what a great idea! Simple, delicious and …TOTS!! :)
YES – exactly! I made GF biscuits and gravy a month or so ago and the biscuits were so gummy and gross. I much prefer crispy tots! I hope you get a chance to try the recipe, Cindy!
Oh my goodness you almost lost me on the red curry paste bc I do not care for curry flavor at all … but then I thought, “that can’t be in this dish!” so I read on :) Thank you – it looks delish! I’ll be adding this to our holiday weekend breakfasts as my husband is with you on the undying love for tots.
Ack, didn’t even think about that, Bonnie! I added a little disclaimer at the beginning. ;)
I use skim milk every time I make gravy and you can never tell and it thickens up great. My southern family has never noticed and always ask for it.
That is good to know, Emily!
Made this and loved it but there wasn’t enough for any leftovers! Do you think I could double recipe for stove top stuff and then pour in a 9×13 pan and top with tater tots and bake as indicated? Anything you’d suggest changing to make it a bigger recipe? Thanks!
Hi Katrina! Absolutely – you can double then pour into a 9×13 baking dish and top with tots >> bake. So glad you love this recipe!