Monday, September 14, 2020

Tater Tot Breakfast Casserole {With Overnight Option}

I have a dilemma. You see, when I wake up in the morning, I need about 15 minutes alone to drink my coffee and collect myself before I can really face life. BUT, I also have toddlers who need about 15 minute of sitting on top of my head and whining for food in the morning before they can face life. The solution to this problem is this breakfast casserole.

This breakfast bake is perfect to prepare the night before and easily bake in the morning for a crowd, OR to bake immediately and then store slices in the refrigerator to microwave for an instant filling breakfast in the morning.

You could also switch it up by trying different meats (ham? sliced sausage links? bacon?) or cheeses (pepperjack would be great). You could even try adding some mushrooms.

This breakfast is especially perfect for my poor celiac self because it doesn't have any bread or flour in it like many breakfast casseroles do. So if you ever are hosting someone who eats gluten free, this is the perfect breakfast to make for them! Just make sure you get tater tots that don't contain any wheat, because I think a few brands do.

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    • Tater Tot Breakfast Casserole
    • Serves 12

    • 1 pound ground breakfast sausage
    • 1 bell pepper (I used red this time)
    • 1/2 of a large onion (I used red this time)
    • 12 large eggs
    • 1/2 cup milk (I use whole)
    • 1 cup grated sharp cheddar cheese
    • 1 cup grated monterey jack cheese
    • About 6 cups tater tots

    • Preheat oven to 350ºF. 

    • You can use a large cast iron skillet (like this one) if you would like to cook the entire casserole in it or you can just use any skillet and transfer to a 9x13 inch pan (like this one) to bake. If using a 9x13 inch pan, grease it now. 

    • Chop the pepper and onion and combine with the sausage in a pan on the stove. Cook over medium high heat until sausage is browned and vegetables have softened. 

    • In a separate bowl, beat the eggs and milk with a whisk until well combined. Add HALF of the cheese (that's 1/2 cup cheddar, 1/2 cup monterey jack).

    • If using a cast iron skillet, pour the egg mixture right over the cooked meat and vegetables. If using a 9x13 pan, pour the cooked meat and veggies into the 9x13 and then pour the egg mixture on top.

    • Top the egg mixture with a single layer of tater tots. Top with the remaining cheese (the other 1/2 cup cheddar and 1/2 cup monterey jack). 

    • Bake at 350ºF for 45-55 minutes or until the eggs are set in the middle (test by poking with a knife). Top with green onions and/or hot sauce if desired.

    • To make ahead, prepare everything the night before in the pan you are going to bake in, cover and refrigerate overnight. Bake at 350ºF for 45-55 minutes in the morning.

    • I like to slice it into squares once it's cool and store in a large tupperware in the refrigerator. It is good for about 5 days or so in the refrigerator and you can easily microwave one slice at a time in the morning for an easy breakfast!


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