MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sausage & Egg Tater Tot Casserole
Categories: Pork, Vegetables, Potatoes, Dairy, Cheese
Yield: 8 Servings
8 lg Eggs
1 c Milk
1 tb Smoked paprika
1 ts Garlic powder
1 ts Onion powder
1/2 ts Black pepper
1 lb Uncooked breakfast sausage
Olive oil; if necessary
1 Green bell pepper; diced
4 c Frozen Tater Tots (19 oz)
1 c Sharp Cheddar; shredded
1/4 c Scallions; sliced
Set the oven @ 375 F/190 C.
In a bowl whisk together eggs, milk, paprika, garlic powder, onion
powder, and black pepper and set aside.
In a large (12") cast-iron skillet over medium heat, cook the
sausage until browned and cooked through, stirring frequently and
breaking up the sausage into smaller pieces, about 4 minutes. Using
a slotted spoon, transfer the sausage to a paper towel-lined plate.
Pour off and discard all but 1 tb of fat (if you don't have enough
fat in the pan, add enough olive oil to equal 1 tb). Add the bell
pepper and cook, stirring occasionally, until softened with a bit
of bite to it, 4 to 5 minutes. Remove from heat and let cool
slightly, about 6 minutes.
Return the sausage to the skillet and stir to combine, then pour
the egg mixture over the sausage and peppers making sure it evenly
covers the entire bottom. Place the tots on top, add the shredded
Cheddar and scallions and bake until the top is well-browned and
puffed in the center and a knife inserted into the center comes out
mostly clean, 35 to 55 minutes, depending on how creamy you like
your eggs. (They will continue to cook slightly as they rest). Let
rest for 10 to 15 minutes before serving.
Recipe by Romel Bruno
Recipe FROM:
https://cooking.nytimes.com
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