Egg and Sausage Breakfast Casserole Recipe
This Breakfast Sausage Casserole has a sturdy foundation of tater tots, with eggy, cheesy goodness studded with breakfast sausage layered on top (and a few vegetables for color, of course). This recipe uses up whole packages of ingredients so you're not stuck with leftover odds and ends languishing in the fridge.
Ingredients
- Nonstick cooking spray
- 1 package frozen tater tots 28 to 32 ounces
- 12 large eggs
- 2 cups milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 medium white onion finely chopped
- 1 red bell pepper finely chopped
- 1 teaspoon garlic powder
- 8 ounces sharp cheddar cheese shredded
- 1 package pork sausage links 12 ounces (cook sausage in oven, then slice crosswise into 1/2-inch pieces)
- Chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray. Spread tater tots over bottom of dish. Transfer to oven and bake 15 minutes, while you prep the rest of the ingredients.
- In medium bowl, whisk eggs, milk, salt and black pepper until well combined.
- Heat butter in large skillet over medium heat. Add onion and red pepper and cook 4 to 6 minutes or until vegetables are soft, stirring occasionally.
- Remove baking dish from oven. Sprinkle garlic powder over tater tots, then sprinkle with half of the cheese. Divide sausage and red pepper mixture evenly over cheese.
- Evenly pour egg mixture over tater tot mixture, and sprinkle with remaining cheese.
- Transfer to oven and bake 50 to 55 minutes or until cooked through.
Notes
- ASSEMBLE IN ADVANCE + BAKE TOMORROW: Follow steps 1 -5, then cover the dish with plastic wrap or foil and refrigerate overnight. In the morning, remove the casserole from the fridge 30 to 60 minutes before baking, unwrap, and then bake as directed.
- BAKE NOW + SAVE FOR LATER: Follow the recipe card, and then let the casserole cool at room temperature for 30 minutes. Transfer the casserole to the refrigerator, uncovered, and chill until fully cold. From here, you can cut the casserole into pieces and wrap them individually. Store them in the fridge for up to 3 days or the freezer for up to 3 months. When you want to eat them, remove them from their wrapping, place them on a rimmed baking pan, and reheat them in a 350 degree oven until warmed through.
Calories: 408kcal, Carbohydrates: 24g, Protein: 17g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 210mg, Sodium: 918mg, Potassium: 442mg, Fiber: 2g, Sugar: 3g, Vitamin A: 857IU, Vitamin C: 19mg, Calcium: 225mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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