Quick Description:
This baked breakfast casserole is everything you want in a comforting morning meal: cheesy, savory, and ultra-satisfying. We ditch the carb-heavy tater tots and swap in keto-friendly options while keeping all the golden-baked goodness. Great for brunch, batch prep, or feeding a hungry crowd.

📏 Servings & Timing:

  • Prep Time: 10 minutes
  • Bake Time: 35–40 minutes
  • Total Time: ~50 minutes
  • Servings: 8 squares
  • WW Points: ~4–6 (depending on cheese & sausage)
  • Keto, Gluten-Free, High-Protein

🧾 Ingredients List:

  • 1 lb ground sausage (pork, turkey, or chicken)
  • 6 large eggs 🥚
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese 🧀
  • 1 1/2 cups frozen cauliflower tots (or homemade keto tater tots)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Optional: chopped green onions or jalapeños for topping

🥣 Step-by-Step Instructions:

  1. Preheat Oven:
    Preheat to 375°F (190°C). Grease a 9×13 baking dish or casserole pan.
  2. Cook the Sausage:
    In a skillet, brown sausage until fully cooked. Drain excess grease and spread evenly in bottom of baking dish.
  3. Add Cauli Tots Layer:
    Arrange frozen cauliflower tots over the sausage layer. You can keep them whole or break some up slightly for more texture.
  4. Whisk Egg Mixture:
    In a bowl, whisk eggs, cream, garlic powder, onion powder, salt, and pepper.
  5. Assemble Casserole:
    Pour egg mixture evenly over the sausage and tots. Sprinkle with shredded cheese on top.
  6. Bake:
    Bake uncovered for 35–40 minutes or until golden and set in the center.
  7. Cool & Serve:
    Let rest 5–10 minutes before slicing. Garnish with green onions or jalapeños if desired.

🔁 Substitution Tips:

  • Use shredded zucchini or radish “tots” for variety
  • Swap cheddar for pepper jack, mozzarella, or Colby
  • Dairy-free? Use coconut cream + DF cheese shreds

💡 Recipe Variations:

  • Add chopped bell peppers or mushrooms for veggies
  • Use bacon or ham instead of sausage
  • Add 1/4 tsp smoked paprika or chipotle powder for spice

🥑 Serving Suggestions:

  • Serve with avocado slices or hot sauce
  • Perfect for meal prep breakfast boxes with greens
  • Make it brunch-worthy with a side of berries or keto biscuits

🧊 Storage & Make-Ahead Info:

  • Fridge: Store slices in airtight container for 4–5 days
  • Freezer: Wrap individual pieces tightly and freeze up to 2 months
  • Reheat: Microwave or bake at 350°F until warm

❓ FAQs:

Q: What are the best keto “tots” to use?
A: Cauliflower tots, shredded zucchini patties, or crushed pork rind “hashbrowns” work great.

Q: Can I prep it the night before?
A: Yes — assemble fully and refrigerate overnight. Bake fresh in the morning.

Q: Will this taste eggy?
A: Nope! The sausage and cheese balance the eggs beautifully.

💬 Personal Story:

I built this recipe after craving a tater tot casserole from childhood — but needed a smart swap. Cauli tots nailed the crunch, and now it’s a Sunday staple at my house. Meal prep never tasted so cozy.