Cheesy Tot Breakfast Casserole

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
  1. Preheat oven to 425°F.  Coat a 9×13-inch baking dish with non-stick cooking spray.
  2. Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes.  Transfer bacon to paper towels to drain. 
  3. 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.
  4. Arrange potato tots evenly in prepared baking dish.  Sprinkle with half the cheese, half the bacon and all of the sausage mixture.
  5. In a large bowl, whisk together eggs, milk, mustard, salt, and pepper.  Pour evenly over potato mixture.  Sprinkle with remaining cheese and bacon.
  6. Bake until set and cheese is melted, about 30-35 minutes.  Let cool for 15 minutes before serving.