Tater Tot Breakfast Casserole

This hearty breakfast casserole has it all: tater tots, sausage, eggs, and cheese. You can easily make it up and refrigerate up to 24 hours in advance, which makes things easy in the morning. The recipe below makes one 8x8 pan, but you could easily double it to make a hearty 9x13 or two 8x8 pans. We like to make two 8x8 pans - one to eat, and one to freeze. If freezing this recipe be sure to freeze on a flat surface to avoid drips. Serve it with a Mickey waffle for optimal enjoyment.  😉

Tater Tot Breakfast Casserole 

Serves: 6 Prep Time: 30 minutes, plus cooking

Ingredients:

1/2 bag of tater tots from the freezer section 

8 eggs

2/3 cup milk (I use skim)

1/2 lb sausage, browned 

3 scallions, sliced thinly

1/2 cup red peppers, diced 

1/2 cup cheddar cheese, shredded

1/2 cup Monterrey Jack cheese, shredded

1/2 tsp onion powder

Salt and Pepper to taste

Directions:   

1. Preheat your oven to 350 degrees.

2. Lightly grease an 8x8 pan. Place tater tots over the bottom of pan in a single layer. This will become the "crust" of your dish.

3. Brown sausage in a skillet. 

4. Just before sausage is finished browning, add your red peppers and stir. This will give them a chance to soften. After a few minutes, set aside to cool. 

5. In a large mixing bowl, whisk eggs and milk together until combined. Add in scallions, cheeses and seasonings. 

6. Spoon sausage and red pepper mixture over your tater tots. Then top with the egg mixture. 

5. When ready to cook, place in your preheated oven. Cook on 350 degrees until browned on top and set in the middle. Enjoy! 

*Note - On this day I made a double batch of the recipe: one for us to eat immediately, and one to freeze. If making a casserole for the freezer, use a foil pan, cover with foil, and then place in a Ziploc freezer bag (labeled with the date) to keep things fresh. Be sure to freeze on a flat surface to avoid any drips.