Sausage, Potato and Egg Breakfast Casserole
Servings: 6
Calories: 754kcal
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: 754kcal | Carbohydrates: 43g | Protein: 30g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 261mg | Sodium: 1875mg | Potassium: 734mg | Fiber: 4g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 11mg | Calcium: 370mg | Iron: 2mg