The library has a new magazine. Allrecipes has quickly become one of my favorites to check for new ideas. And with the holidays coming, I was happy to find a new breakfast casserole recipe. Cheesy Tot Breakfast Casserole fits the bill perfectly. It can be assembled the night before, which is always a good thing. And, it’s easy to customize to your taste. Don’t like sausage? Use ham. Want vegetables? Throw some in. Use a different cheese to change the flavor. The nice thing about this recipe is that there is also a healthier option provided in the magazine. The next time you’re looking for some inspiration in the kitchen, check out a copy and see what you can find.
- 1 lb. bacon, coarsely chopped
- 1 lb. bulk pork sausage
- 1 small onion, chopped
- 1 bag (32 oz.) frozen potato tots
- 3 cups shredded Colby-Jack cheese, divided
- 8 eggs
- 1 ½ cups milk
- 1 ½ Tablespoons prepared mustard
- Salt and pepper, to taste
- Preheat oven to 425°F. Coat a 9×13-inch baking dish with non-stick cooking spray.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain.
- Add sausage and onion to bacon drippings in skillet. Cook over medium-high heat, stirring occasionally, until browned, about 5-7 minutes. Transfer to paper towels to drain.
- Arrange potato tots evenly in prepared baking dish. Sprinkle with half the cheese, half the bacon and all of the sausage mixture.
- In a large bowl, whisk together eggs, milk, mustard, salt, and pepper. Pour evenly over potato mixture. Sprinkle with remaining cheese and bacon.
- Bake until set and cheese is melted, about 30-35 minutes. Let cool for 15 minutes before serving.