| Level: | Easy |
| Total: | 9 hr 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 9 hr 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- One 16-ounce bag frozen Tater Tots®
- Butter, for the baking dish
- 1 tablespoon olive oil
- 1 pound spicy bulk breakfast sausage
- 1 medium onion, very finely diced
- 1 cup milk
- 1/2 cup half-and-half
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon cayenne
- 4 large eggs
- 1 red bell pepper, very finely diced
- 1 green bell pepper, very finely diced
- 2 cups grated Cheddar cheese
- 1 cup grated pepper jack cheese
- Kosher salt and freshly ground black pepper
Instructions
- Line up the tater tots in a buttered 9-by-13-inch baking dish.
- Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
- In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 483 |
| Total Fat | 39 g |
| Saturated Fat | 18 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 195 mg |
| Sodium | 793 mg |
| Serving Size | 1 of 8 servings |
| Calories | 483 |
| Total Fat | 39 g |
| Saturated Fat | 18 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 195 mg |
| Sodium | 793 mg |
Reviews
Since I’ve made this about a dozen times, I guess I should share some thoughts. First of all, I use Alton Browns Food Network recipe for breakfast sausage. Then I stick largely to the recipe as described but have defaulted to adding half cup of yogurt instead of half and half, which is not usually available in Thailand. I’ve also sometimes substituted fresh, seeded, jalapeños for the green pepper. My Thai gf (this is her favorite western dish) suggested adding fresh pineapple chunks which turned out to be a great idea. I triple the batch, put it up in three loaf pans, tightly cover them with foil, and freeze them. When you need a crowd pleaser, or Sunday morning comfort food, pop ‘em in the oven at 350 for 50 minutes, remove the foil and let the cheese brown for another 10 minutes. A meal to please all tastes. Thank you, Ree Drummond!
This casserole was the bomb. It DID make 8 generous servings and was absolutely delicious.
I’ll make this again and again and again!
I’ll make this again and again and again!
Very easy to put together, tasted great! Thanks
Mixed up and in the fridge! Be 18 hours till baking! Took a 24oz pkg of tater tots to cover bottom of my 9×13 pan. Added Hatch mild chili peppers to mine, as I grow them. Have friends coming for brunch, anxious to taste!!
Well, FABULOUS!! 10 thumbs up, guests and household loved loved loved it!!! Recipe shared, and man the possibilities for add-ins next time!! Fortunately have some leftovers for tomorrow! Thanks Ree!
Easy and delicious! My go-to breakfast dish for overnight or weekend guests. Never fails to disappoint, always gets rave reviews. I make it just as described, but it’s an adaptable recipe.
This recipe is so easy to make. The longer the ingredients soak the better the casserole. You can use other cheese options for more interesting flavors. Cayenne pepper elevates the casserole. It tastes good and everyone loves it. Great for company, parties, or just family. It freezes well. If you are not into pork sausage, turkey sausage works. You can always combine bacon. So many options that are all easy to make and taste yummy, too. Bon Appetit!
FIRST TIME: Made this even though hubby was VERY skeptical. It was absolutely delicious! I made it the morning we ate it. I didn’t have tots but I had the frozen O’Brien hash browns with onions, and red and green bell peppers already in them. I did not sauté anything, just added them as my bottom layer. SECOND TIME: I prepared the dish the night before and baked/ate it the next morning. I used the exact same method as my first time but added a layer of strips of Hatch NM Green Chili before adding the milk/egg mixture and I increased the eggs to 8. Hubby loved it! ONLY NEGATIVE: Slightly different texture when made the night before. Not enough to deter me from making it again this way though. Delicious and easy recipe to adapt to what you have on hand. Thank you!
Love this recipe I used Morning Star Chorizo instead of sausage. We had it for dinner with salad. It was a nice spicy and not too hot.
Fantastic recipe, can be made day ahead or day of and cooked immediately. I doubled the eggs to 8, which seemed to be better proportion with the other ingredients. I used a few poblano peppers in place of the green bell pepper , which added nice flavor. This is a very versatile recipe, which is easy to swap out ingredients. We froze leftovers in portion sizes, and let thaw over night in fridge and heated them in microwave for a quick weekday breakfast. This recipe is a keeper. Thanks Ree
Great way to shorten time making breakfast! Served with cut up mixed fruit, miniature muffins, and or miniature cinnamon rolls ! Was a great way to start the day .with out cooking for each person.