Sausage, Potato and Egg Breakfast Casserole
Published Nov 05, 2024
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Casseroles are the epitome of ease and comfort. They are versatile, easy, and in most cases can be made ahead.
Sausage, Potato and Egg Breakfast Casserole
Ingredients
- Gluten-free non-stick cooking spray
- 32 ounces frozen gluten-free tater tots, (no need to defrost)
- 1 pound breakfast sausage
- 6 large eggs
- 1 cup milk or dairy-free milk
- 1 teaspoon Kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 cups shredded cheddar cheese
- Chopped fresh chives, , for garnish
Instructions
- Preheat the oven to 350° degrees. Spray a 9x13-inch baking dish with cooking spray.
- Pour half of the tater tots into the baking dish. Set aside.
- Cook the sausage in a large skillet until it is no longer pink and fully cooked. Drain and spread in an even layer on top of the tater tots.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour evenly over the cooked sausage.
- Continue to layer the casserole with half the cheese, the rest of the tater tots, and the remaining cheese.
- Bake for 35 to 40 minutes. Garnish with chives and serve.
Nutrition
Calories: 754kcalCarbohydrates: 43gProtein: 30gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 261mgSodium: 1875mgPotassium: 734mgFiber: 4gSugar: 3gVitamin A: 745IUVitamin C: 11mgCalcium: 370mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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