Today's recipe originally appeared an a guest post back in December. This egg bake is so fantastic (especially scrumptious because it uses tater tots instead of hashbrowns), that I wanted to share it here as well.
This is one of those recipes that you can very easily make your own. In place of the turkey sausage you could use pork sausage or even bacon – or better yet – a mix of the two!
I threw in some sautéed mushrooms and spinach because that’s what I had on hand. But you can really use anything you’d like – maybe bell peppers and onions? Broccoli and carrots? The possibilities are endless.
I whipped up this egg bake on a weeknight for an easy brinner, but it would also be lovely on Easter morning, greeting sleepy little eyes as seek out their Easter Baskets!
*Make this recipe your own my switching up the meat and veggie combinations to suit your taste!
Tater Tot Egg Bake
Adapted from Group Recipes
1 lb turkey breakfast sausage
4 oz baby bella mushrooms, roughly diced
3 oz fresh spinach, roughly chopped
1 cup lowfat milk
8 oz (2 cups) medium cheddar cheese, shredded
1 ½-2lbs potato crowns
Dash of seasoning salt
Preheat the oven to 375 degrees F.
Brown the sausage in a large skillet over medium heat. Add the mushrooms and cook until they begin to release their liquid, 3-5 minutes. Add the spinach and cook until wilted, 1-2 minutes.
Spread the sausage mixture in the bottom of a 9x13 baking dish.
Whisk together the eggs and milk. Pour the egg mixture over the sausage. Sprinkle the cheese evenly over the top. Layer the potato crowns in a single layer over the entire casserole and season lightly with seasoning salt.
Bake in the preheated oven for 45-50 minutes or until the egg has set. If the potatoes are browning too quickly, cover the casserole dish with a layer of aluminum foil.