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–+ servings
recipe image of realistic top down mise en place shot showing fresh tater tots sausage milk butter flour eggs cheese bacon ham onions garlic black pepper salt paprika thyme rosemary cheddar cheese sour cream hot sauce arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Tater Tot Breakfast Bowl with Sausage Gravy

A comforting, one-skillet breakfast bowl featuring crispy tater tots smothered in rich, savory sausage gravy — perfect for busy weekends and family breakfasts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tater Tots
  • 32 oz frozen tater tots
  • 1 lb bulk breakfast sausage (pork or turkey)
For the Sausage Gravy
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cup whole milk or substitute with oat or almond milk
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp paprika sweet or smoked
  • 1/4 tsp dried thyme
Optional Toppings
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs fried or scrambled, for serving
  • 2 tbsp chopped green onions
  • 1 tsp hot sauce optional, for drizzling

Equipment

  • Air Fryer,
  • Large skillet,
  • Baking sheet
  • - Whisk

Method
 

Prepare the Tater Tots
  1. Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a greased baking sheet. Bake for 20–25 minutes, flipping halfway through, until golden and crispy. Set aside.
  2. While the tater tots bake, heat a large skillet over medium heat. Add sausage and cook, breaking it into small crumbles with a wooden spoon, for 5–7 minutes until browned and cooked through. Drain excess fat if needed, leaving about 1 tablespoon for flavor.
Make the Sausage Gravy
  1. Add butter to the skillet with the cooked sausage. Once melted, sprinkle flour over the mixture and whisk constantly for 1–2 minutes until it turns golden and smells nutty — this forms the roux.
  2. Slowly pour in the milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes, stirring often, until the gravy thickens to a creamy consistency.
  3. Season the gravy with salt, pepper, paprika, and thyme. Taste and adjust seasoning if needed. Remove from heat.
Assemble the Bowls
  1. Divide the crispy tater tots evenly among six large bowls. Ladle hot sausage gravy generously over the top.
  2. Top each bowl with shredded cheddar cheese, a fried or scrambled egg, chopped green onions, and a drizzle of hot sauce if desired.
  3. Serve immediately while hot and crispy.

Nutrition

Calories: 580kcalCarbohydrates: 50gProtein: 24gFat: 32g

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free gravy, substitute butter with plant-based butter and milk with unsweetened oat milk. To make ahead, prepare gravy and cook tots separately; store in the fridge for up to 3 days. Reheat tots in air fryer or oven at 400°F for 5–8 minutes until crispy, and warm gravy gently on the stovetop with a splash of milk to thin if needed. For a one-skillet version, cook tots in the same skillet after making gravy—add 1 tbsp oil and pan-fry until crispy, then pour gravy back in.
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