We have a lot of “food days” at work. My boss always brings the same dish because everyone loves it and demands it. 🙂 It is a breakfast casserole made primarily with potatoes, sausage, onions and eggs. This dish feeds a lot of people and keeps well for leftovers. So, I made this last Saturday for our guests from Covenant Seminary.
I also like making this dish because you can play around with it. Maybe try adding a variety of peppers, different spices, more or less eggs, etc. You really can’t go wrong with this one. Super simple, super filling!
TaterTot Breakfast Casserole
16 ounces tater tots, partially thawed
1 cup sour cream
1 cup cream of chicken soup
1 cup shredded sharp cheddar cheese
1 diced onion
1 lb of any type breakfast sausage (I prefer sage)
3/4 cup milk
2 teaspoons Worcestershire
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt & pepper, to taste
Preheat oven to 375°F
Spray casserole dish and place tater tots in bottom of dish; set aside.
Cook the sausage and onion in a medium skillet over medium heat until sausage is browned and onions are just soft, about 7 minutes.
In a large bowl, mix together sour cream, soup and cheese with the cooked onions and sausage.
In separate bowl, whisk together eggs and milk. Combine the egg mixture with the sour cream mixture. Pour over the tater tots.
Bake for 1 hour to 1 hour and 15 minutes (or until done).