Description
A warm and hearty breakfast casserole featuring crispy tater tots, creamy eggs, savory sausage, and vibrant bell peppers.
Ingredients
Scale
- 32 ounces (900 g) frozen crispy tater tots
- 1 pound (450 g) breakfast sausage, cooked and crumbled
- 10 large eggs, beaten
- 1 cup (240 ml) whole milk or half-and-half
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (150 g) diced bell peppers, mixed colors
- 1 medium diced onion, finely chopped
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly cracked black pepper to taste
- ¼ cup fresh cilantro, chopped (optional)
- Olive oil or butter for sautéing
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet, cook the crumbled sausage over medium heat until browned, about 8 minutes, and drain excess grease.
- Add diced onion, bell peppers, and minced garlic to the skillet, sautéing for about 5 minutes until softened. Season lightly with salt and pepper.
- In a large bowl, whisk together the eggs, milk, ground cumin, chili powder, salt, and pepper until combined.
- Stir in the cooked sausage, sautéed vegetables, and 1 ½ cups of shredded cheddar cheese to the egg mixture.
- Pour the egg mixture into the greased baking dish, spreading evenly, and top with frozen tater tots.
- Bake for 35-40 minutes until eggs are set and tater tots are golden brown and crispy.
- In the last 5 minutes of baking, sprinkle remaining ½ cup of shredded cheddar cheese on top and continue baking until melted.
- Let cool for a few minutes before serving, and garnish with fresh cilantro if desired.
Notes
Make-ahead options: Prepare the mixture the night before for easy baking in the morning.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 370mg