TATER TOT BREAKFAST CASSEROLE WITH SAUSAGE

PUBLISHED BY JESSICA & NELLIE from butterwithasideofbread.com

Tater Tot Breakfast Casserole with Sausage is packed with all your morning favorites: hash brown-like tater tots, savory sausage, gooey cheese, eggs, peppers! Easy, hearty breakfast casserole that everyone loves!

Making this recipe for Sausage Tater Tot Casserole is so simple and perfect for serving for breakfast, whether it’s prepared ahead of time or that morning. A tater tot breakfast casserole with bacon and sausage is always welcomed on the menu and it is not hard to see why. With so much flavor filling every slice, it is a perfect warm meal that the whole family will enjoy. For an additional touch, serve with a side of fruits or bacon strips for a full meal.

BREAKFAST CASSEROLE WITH TATER TOTS AND SAUSAGE
This tater tot egg sausage casserole has got everything you would normally want at your breakfast table but is a one dish meal perfect for weekend breakfasts. The eggs help bind together the cooked bacon and sausage while the seasonings, onions, and bell peppers help to add another wonderful layer of taste. The cheese swirled around and layered on top also helps to make this dish irresistibly good. It is a great dish to serve if you are hosting guests, it feeds a crowd and it good for 2-3 days after reheating.

TATER TOT BREAKFAST CASSEROLE WITH SAUSAGE INGREDIENTS
-Tater tots: You will need a 32-ounce bag of frozen tater tots, but the actual amount of tots will vary depending on how you place them in the pan. You do not need to thaw the tater tots beforehand.

-Sausage: You will need 1 pound of ground sausage for the casserole. You will be cooking it before mixing it into the casserole.

-Onions: You will need ⅓ cup of chopped onions. I used sweet onions but red or white will both work well.

-Cheese: Use 2 cups each (8 ounces) of shredded mild cheddar cheese and Colby Jack cheese.

-Eggs: You will need 6 large eggs for this casserole.

-Seasonings: You will need 1 teaspoon of garlic powder, ¼ teaspoon of celery seeds, and ⅛ teaspoon (a pinch) each of salt and pepper to make this casserole taste great.

-Peppers: Add in ⅓ cup each of differently colored bell peppers like red and yellow for added sweetness and flavor.

-Milk: To stretch the filling out and keep the casserole moist you will need 1 cup of milk. I used 2% but you can use whole milk. I do not recommend using heavy cream.