Sausage and Egg Tater Tot Casserole
There are few things better for breakfast than fried potatoes swimming in a velvety pool of eggy custard, Cheddar cheese, seared bits of sage sausage and scallions. This recipe is inspired by hot dish, the Midwestern classic that gained popularity in the 1950s and 1960s. Traditionally a mixture of protein, vegetables, creamed soup and a starch, it still often dwells in church halls, or is covered in foil and brought to potluck suppers. This version is perfect for a hearty breakfast or brunch, something you can throw together when you want to feed a gang of loved ones or just two very hungry people. A simple green salad tossed in a vinaigrette would be a perfect pairing.
Ingredients
- 8large eggs
- 1cup milk
- 1tablespoon smoked paprika
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1/2teaspoon black pepper
- 1pound uncooked pork, chicken or turkey breakfast sausage, casings removed, if any (see Tip)
- Olive oil, if necessary
- 1green bell pepper, diced
- 4cups frozen Tater Tots (seasoned or unseasoned), about 19 ounces
- 1cup shredded sharp Cheddar
- 1/4cup sliced scallions (about 2 scallions)
Directions
Heat the oven to 375 degrees. In a bowl whisk together eggs, milk, paprika, garlic powder, onion powder and black pepper and set aside.
In a large (12-inch) cast-iron skillet over medium heat, cook the sausage until browned and cooked through, stirring frequently and breaking up the sausage into smaller pieces, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. Pour off and discard all but 1 tablespoon of fat (if you don’t have enough fat in the pan, add enough olive oil to equal 1 tablespoon). Add the bell pepper and cook, stirring occasionally, until softened with a bit of bite to it, 4 to 5 minutes. Remove from heat and let cool slightly, about 6 minutes.
Return the sausage to the skillet and stir to combine, then pour the egg mixture over the sausage and peppers making sure it evenly covers the entire bottom. Place the tots on top, add the shredded Cheddar and scallions and bake until the top is well-browned and puffed in the center and a knife inserted into the center comes out mostly clean, 35 to 55 minutes, depending on how creamy you like your eggs. (They will continue to cook slightly as they rest). Let rest for 10 to 15 minutes before serving.
Notes
The sausage can be replaced with bacon or ground beef if you like.
Source: https://cooking.nytimes.com/recipes/1024264-sausage-and-egg-tater-tot-casserole