Breakfast Casserole

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I’ve been making breakfast casseroles for years! They’re a great, hearty breakfast and so easy to make. I’ve tried just about everything (different egg/milk ratios, fillings, potatoes vs bread) and I finally perfected my recipe. Inspired by Molly Yeh’s hotdishes, I figured out the perfect way to get crispy potatoes in the casserole or, rather, on the casserole. I used to put the potatoes in the bottom and, again, have tried everything (roasting fresh potatoes, using frozen tots or hash browns right out of the bag or cooked first) and could never achieve a good crispy potato layer. Well, let me tell you, putting frozen tots on top…. muah! I hope you try it and if you do tell me about it in the comments!

ingredients

1 lb breakfast sausage (I like hot sausage)

1/3 C finely diced onion

1/3 C finely diced red bell pepper

2 C shredded cheddar cheese

8 eggs

1 C milk

salt and pepper

1/8 tsp garlic powder

16 oz frozen tater tots

Chives for garnish (optional)

 

directions

Preheat oven to 375 and lightly grease a 9x13 glass baking dish.

Brown sausage in large skillet, drain on paper towels. Layer sausage in the bottom of 9x13. Sprinkle diced red pepper and onion over the sausage. Sprinkle cheddar cheese over everything.

In a large bowl whisk 8 eggs with 1 C milk, S&P, and garlic powder, then pour over sausage/cheese. The cheese will rise above the egg mixture so I like press the cheese a little into the egg. Arrange frozen tots over top of casserole.

Bake for 35-45 minutes until eggs are set and tots are browned. Allow to cool for 5-10 minutes and serve! Garnish with chopped chives if wanted.

***Tips & Tricks***

  • To make things easy on yourself you can assemble this the night before (without the tots), cover and store in the fridge. When you’re ready to eat, top the casserole with tots and pop in the oven while it’s preheating (this helps warm it up from being in the fridge) and bake. It will take 5-10 more minutes to cook than the recipe calls for.

  • You can sub green bell pepper for red and green onion for regular onion.