Jamie Oliver Breakfast Casserole

You know when you wake up starving but also… just kinda over it? That’s where this Jamie Oliver Breakfast Casserole came in for me. There’s something deeply satisfying about throwing sausage, tater tots, and eggs together into one warm, gooey dish. It’s cozy. Unapologetically filling. I made it last Sunday when we had friends over — sort of a “we stayed up too late, now feed us” situation. And it delivered. Inspired by Jamie Oliver, of course.

Ingredients Needed

• 1 pound breakfast sausage, hot or mild, cooked and crumbled. (Smells amazing while it’s sizzling. Like waking up at Grandma’s house.)
• 30 ounces frozen tater tots. Straight from the bag. No shame.
• 2 cups shredded cheese (Mexican blend or cheddar), split in half.
• 8 eggs. Crack ’em like you mean it.
• 1 cup milk.
• 1 teaspoon kosher salt.
• 1/2 teaspoon fresh ground black pepper.
• 1/2 teaspoon garlic powder (or granulated garlic — whatever’s rattling around your spice rack).
• 1/2 teaspoon onion powder.

How To Make Jamie Oliver Breakfast Casserole

1. First, preheat the oven. 350°F. Just do it before you forget.
2. Then, The sausage. You want those fat little crumbles with some browned bits for extra bite. I used a cast iron because it makes everything taste more honest. Drain the grease — not all of it, just enough so it doesn’t feel greasy in a bad way.
3. Tater tots go in next. Frozen. Dump them into a greased 9×13 dish and spread them like you’re making a bed but don’t care if it’s perfect.
4. Layer the cooked sausage right over that golden frozen mountain. It already smells like brunch. Sprinkle half the cheese. Generously. There’s no glory in a stingy casserole.
5. Eggs and milk go in a bowl. Add salt, pepper, garlic powder, onion powder. Whisk it like you’re mad at something. Just get it all smooth and light.
6. Pour it slow over the whole thing — watch it sink in between the tots. That’s the good part. Top it with the rest of the cheese.
7. Bake it. 45, maybe 50 minutes. Peek through the oven window like you’re watching a movie. When it’s puffed, golden, and doesn’t jiggle in the center, it’s ready. Wait a few minutes before cutting, unless you enjoy burning your tongue. I usually do.

Why I Love This Recipe

We made it again two weeks later. Cold Saturday, no plans. It’s one of those dishes that doesn’t demand too much but still feels like you tried. The kind of breakfast you make when you want to treat people, even if it’s just yourself. Also — tater tots. Enough said.

Recipe Tips

• Use whatever cheese you’ve got. Mozzarella makes it gooier. Pepper jack adds bite.
• Vegetarian, Just skip the sausage. Add mushrooms or bell peppers. It still holds.
• Want it hotter, Toss in jalapeños. Or use spicy sausage. Or both.
• Mix the eggs real good — makes the bake lighter somehow.
• Grease the pan. Please. Otherwise you’ll regret everything.

How To Store This Jamie Oliver Breakfast Casserole

• Room Temp: Don’t let it sit out too long. Two hours max or it starts to feel weird.
• Fridge: Once it’s cool, cover it tight or get it in a container. It’ll last around four days. Maybe five if you forget about it.
• Freezer: Cut it up. Wrap slices in foil. Toss ’em in a freezer bag. Good for three months. You’ll thank past-you later.
• Reheating: Microwave works fine. One slice, couple minutes. Cover it with a damp paper towel so it doesn’t go rubbery. Or throw it in the oven at 350, covered with foil. About 20 minutes. Done.

Let’s Answer a Few Questions! (FAQs)

Can I use a different sausage?
Totally. Pork, turkey, veggie — all fair game. Just cook it first.

Can I prep it the night before?
Yes, and you should. Saves the morning rush. Just keep it chilled and covered.

Healthier version — possible?
Sure. Swap in chicken or turkey sausage. Use egg whites. Throw in spinach or zucchini.

Bread instead of tots?
Yep. Use crusty, slightly stale bread. It soaks the egg mix beautifully.

Nutrition Facts (per serving)

• Carbs: 41g
• Protein: 1g
• Sugar: 31g
• Fiber: 4g
• Sodium: 4mg

Try More Recipe:

• Jamie Oliver Chicken Liver Pate Recipe
• Jamie Oliver Courgette Gratin
• Jamie Oliver Caesar Salad