Breakfast Casserole

5 from 1 vote

My breakfast casserole with a tater tot crust is a fluffy egg casserole baked up with lots of sausage, onions, peppers, and cheese, topped with everybody's favorite hash browns. It's a fun way to serve breakfast to a hungry crowd.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 276kcal

Author: Sue Moran

Ingredients

1 lb loose breakfast sausage
1/2 large red or yellow onion, diced
2 colorful bell peppers, diced
salt and fresh cracked black pepper
12 eggs
1 cup Half and Half
2 cups shredded cheese, I used half cheddar and half pepper jack
Tater Tots. You won't need the whole bag, but I used just over 100 mini Tots.

garnish

sliced green onions

Instructions

Preheat oven to 350F Lightly spray a 9x13 casserole dish.
Brown the sausage in a skillet, breaking it apart as it cooks. Remove to a plate but don't wipe out the pan.
In the same skillet saute the onions and peppers over medium high heat for a couple of minutes, just to soften slightly and brighten the colors.
Whisk the eggs until well blended.
Blend in the Half and Half.
Stir in the cheeses, adding a teaspoon each of salt and fresh cracked black pepper.
Add the sausage to the bottom of the casserole dish.
Top with the peppers and onions. Spread out evenly.
Pour the egg and cheese mixture over everything. Note: I take a fork and gently mix everything together at this point.
Arrange the Tater Tots on top of the casserole in any pattern you like. Lay them down gently, don't push them down into the liquid.
Bake for about 55-60 minutes, or until the crust is golden and the center is cooked through. It should not be jiggly when shaken. Note: if the crust seems to be browning too quickly you can loosely cover with foil toward the end of cooking.
Slice into squares and serve topped with sliced green onions, if you like.

Nutrition