Happy Monday! After a long two week hiatus, it feels good to be back! One week I expected to be off (for my kids’ spring break), but the second week took me by surprise, as we’ve adjusted to quite a few changes and upgrades here on the farm. Whooowee! I’m just now getting my bearings!
While I spend today sorting through emails, catching up on text responses, playing catch up with laundry, and getting my house back in order, I thought I’d share a breakfast family favorite! This breakfast casserole is always a hit.
Can I just say how much I love a breakfast casserole?
They might be my primary love language.
They are perfect for a crowd, can be made in advance, leftovers last throughout the week, they are just plain satisfying.
My family especially loves this egg casserole because it features, none other, than frozen tater tots.
Sign me up.
Take this to an event and you’ll be the star of the show. I promise. I always receive a text asking for this recipe, after bringing it to a gathering. Hope your family enjoys it as much as mine! xoxo
Print Recipe
Tater Tot Breakfast Egg Casserole
Ingredients
- 1 lb hot or mild breakfast sausage
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 12 large eggs
- 1/2 cup whole milk
- 1 tbsp hot sauce (I use Cholula)
- 1/2 tsp kosher salt
- few grinds of fresh black pepper
- 1 32 oz bag frozen potato tater tots
- 2 cups cheddar cheese, grated (divided)
- 1 fresh jalapeño, sliced (optional)
Instructions
- Preheat oven to 350 degrees. In a large skillet, brown sausage. Lower heat, add onion and bell pepper and cook until tender (about 10 minutes).
- In a large bowl, whisk together eggs, milk, hot sauce, salt and pepper. Put frozen tots in an even layer on a greased 9×13 baking dish. Top with 1 cups of cheese and the sausage mixture. Pour egg mixture evenly over the tots and top with remaining 1 cup cheese.
- Bake uncovered at 350 degrees for 50-55 minutes, until set in the middle.
- Let stand for 10 minutes before serving. Top with jalapeño slices. Enjoy!
