Sausage and Egg Tater Tot Casserole
Ingredients
- 8 large eggs
- 1 cup whole milk
- 1 tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- 1-pound uncooked pork, chicken or turkey breakfast sausage, casings removed
- Olive oil, if necessary
- 1 green bell pepper, diced
- 4 cups seasoned or unseasoned frozen Tater Tots
- 1 cup sharp Cheddar, shredded
- ¼ cup scallions, sliced
Instructions
- Pre-heat the oven to 375°F.
- In a small bowl whisk together eggs, milk, paprika, garlic powder, onion powder and black pepper; 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 there is not 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 the heat and let cool slightly; about 6 minutes.
- Return the sausage to the skillet and stir to combine; 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.
- Place in the pre-heated oven and bake until the top is well-browned, puffed in the center and a knife inserted into the center comes out mostly clean; 35 to 55 minutes, depending on the desired cooking style of the eggs (runny, medium, well done); the eggs 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.
