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| Potato and Cheese Breakfast Casserole |
"Quick and easy kid favorite!"
Ingredients :
- 1 (32 ounce) package frozen bite-sized potato nuggets (such as Tater Tots®)
- cooking spray
- 1 pound ground sausage
- 1/2 large onion, chopped
- 2 tablespoons chili powder
- 1 tablespoon dried basil
- 2 cloves garlic, minced
- 12 eggs
- 3/4 cup heavy whipping cream
- 1 teaspoon ground black pepper, or to taste
- 2 cups shredded sharp Cheddar cheese
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H10M |
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- Preheat an oven to 450 degrees F (230 degrees C).
- Arrange Tater Tots® in a single layer on a baking sheet.
- Bake in the preheated oven until potato nuggets are partially cooked, 12 to 15 minutes. Remove from oven.
- Reduce oven temperature to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- While the potatoes bake, heat a large skillet over medium-high heat. Cook and stir sausage, onion, chili powder, basil, and garlic in the hot skillet until sausage is browned and crumbly and onion is soft, 5 to 7 minutes; drain and discard grease.
- Whisk eggs and cream together in a bowl until evenly blended; season with pepper.
- Arrange partially-cooked potato nuggets in the prepared casserole dish; sprinkle with Cheddar cheese. Spread sausage mixture over cheese layer. Pour egg mixture over sausage layer.
- Bake in the preheated oven until set in the middle and lightly browned, 30 to 40 minutes. Allow to cool for 5 minutes before serving.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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