FOOD

Tater Tot Breakfast Casserole Recipe

allforyouuJuly 28, 2024

0 17 2 minutes read

Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick spray.
In a large skillet over medium-high heat, brown the pork sausage breaking it up with a spatula. When the sausage is about halfway through the browning process, add the onions and bell peppers. Continue cooking until the pork is browned and the onions and peppers are soft. Drain any excess grease and set the pan aside.
Place a single layer of frozen tater tots in the bottom of the prepared baking dish. Cover the tater tots with half the cheddar cheese and half the Monterey Jack cheese.
Whisk together the milk, eggs, kosher salt, and fresh ground black pepper. Pour the egg mixture over the shredded cheese. Spoon the sausage mixture over the eggs. Top with any remaining tater tots and bake covered with aluminum foil for 30 minutes.
Remove the foil and sprinkle with the rest of the cheese. Bake for around 25 minutes or until the cheese is melted and the casserole is set and cooked through. For best results, let it stand for 10 minutes before slicing.

I like Jimmy Dean’s All Natural pork sausage or Bob Evan’s Naturally pork sausage. Both are very flavorful.
Crisp bacon or ham can be substituted for the breakfast sausage.
Pro-Tip – remove any excess grease from the skillet by tilting the pan and absorbing the grease with paper towels.
Any color bell pepper works well with this casserole.
For even more flavor, add some dried herbs or seasonings. Mix it up so one herb is not overpowering. Think thyme, rosemary, marjoram, or oregano. Or try Italian seasoning, Creole seasoning, a little garlic powder, or dry mustard.
This casserole can be prepped the night before.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
To freeze, let the casserole fully cool, then cover it well with two layers of plastic wrap. Store in the freezer for up to 2 months. Thaw in the fridge overnight.
Garnish with fresh chives or fresh parsley.