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 have made this recipe for 2 years now and failed to make a comment…shame on me. This recipe is so DELICIOUS and easy to make. I omit the cauliflower, for my husband’s sake…lol. This is my most requested dish for office and family potlucks all year round and has become a tradition for Christmas morning. Thank you so much for sharing this recipe!
Off to the store! This sounds perfect for someone who doesn’t eat eggs!
Delicious!!
Would this do ok if pre-made then frozen? Assuming just thaw then warm in oven to serve.
Thanks!!
Hi Melissa! I think that could work!!
This is our third time making this for a family brunch. It is so nice for me to have something delicious that is GF & DF, which is hard to find with breakfast foods. And the family likes it too! Question: Can the gravy be made ahead of time and reheated?
We appreciate it for the same reason – my daughter is allergic to eggs and dairy so breakfast especially can be tough, like you said! I think making the gravy ahead of time should work!
My husband didn’t even want to try this when I made it for dinner last night (tater tots, really?). But he did, and he loved it. Like the way you snuck in the cauliflower!
Ha!! So glad you made a tater tot convert out of him! Thank you so much for your feedback and recipe rating!
I made this for a late brunch and it was quite delicious. The recipe is easy to follow and the result was so tasty. Thank you!
I used some instant rice that I dumped in hot water instead. It was genius, eliminated the heaviness of the gravy, let the tots stay on top. I added some cayenne pepper, added a nice heat. Backed off on the heat for a bit, was afraid the gravy would scald in the oven, but it was fine. Next time I may start with baking the tots first to get crunch and the final bake done faster.
This was so good! I am now wondering if I could modify this to make a dairy/gluten free version of tater tot hotdish (casserole)…
This recipe is so easy and delicious! It is great with a smoothie by its side. The whole family loves it and it was super easy to whip up in the morning!
Comfort food at its best! Have made a full recipe when our home is party central and 1/2 recipe when it’s just the two of us. Used a mix of hot and mild breakfast sausage with Annalise Roberts’ gluten free flour blend (finely ground brown rice, potato starch, tapioca flour). It is quite addictive…hard to stop eating, but the promise of leftovers helps!
Thank you from the bottom of my Celiac stomach, Kristin. Your recipes are truly outstanding.
I was coming back to your website to get the link to share this amazingly delicious recipe on Facebook. It’s definitely a keeper. My son and I didn’t want to stop eating it even though we were full. lol We added a sprinkling of cheese when we dished it out. ;) Thank you for sharing! Yum!!
I’m interested in making this an all-in-one dish. If you were to add eggs, at what step would you do so?
I made this for my GF and DF family Thanksgiving morning. It was a real hit. And so easy, too.