This breakfast casserole has become my go-to recipe when I want a tasty, filling start to my day. And of course I frequently make a larger version when we’re hosting brunch or houseguests. I really love how versatile this recipe is – I can swap out the meats, cheeses, and seasonings to suit my mood (or to use up whatever is in the fridge). And did I mention that the use of tater tots rather than bread makes this gluten free? Bonus for all you GF’ers!
Another thing I love about this casserole is that the leftovers reheat really well. I’m planning to tweak this recipe into individual “muffins” soon to make an easy grab-and-go breakfast during the week. Stay tuned!
- 20-30 tater tots (enough to cover the bottom of your chosen casserole dish)
- 4-6 strips of bacon
- ¼ cup diced onions
- ¼ cup diced bell pepper
- 1 clove garlic, minced
- Extra virgin olive oil (EVOO)
- Salt & pepper, to taste
- 2 large eggs
- ⅛ cup milk, heavy cream, or half & half (your choice)
- ½ tsp dried oregano
- ½ tsp dried parsley
- 1 tsp Dijon mustard
- Tabasco sauce
- ½-3/4 cup shredded cheddar cheese (enough to cover the top of the casserole)
- Pre-heat oven to 450 degrees
- Grease your casserole dish
- Arrange 1 layer of frozen tater tots in the bottom of your casserole dish and crisp up in 450 degree oven for 12-15 minutes. When these are done, set aside and reduce oven temperature to 375 degrees
- While tater tots are cooking, crisp up your bacon and allow it to cool before crumbling. You can cook your bacon stove-top over medium heat or on a cooling rack set inside a foil-lined baking sheet right alongside your tots.
- In a small saute pan over medium heat, cook up your onions, peppers, and garlic with a little EVOO . Cook until translucent (about 3-4 minutes) and season with salt and pepper.
- In a small mixing bowl, whisk together the eggs, milk, Dijon mustard, parsley, oregano, and a few dashes of Tabasco sauce
- Incorporate crumbled bacon into sauteed onion and pepper mixture and layer over tots
- Slowly pour egg mixture evenly over the other two layers
- Top with shredded cheese
- Cover with foil (helps eggs cook evenly and keeps the cheese from burning)
- Bake for 25 minutes (remove foil for last 5 minutes) at 375 degrees
- You can easily switch out any of the ingredients in this recipe based on your mood. Try different cheeses, veggies, and meats. Go wild! =)
- Cheese - I take a little help from the grocer here and use pre-shredded, reduced-fat cheese.
- Nutrition - I drink Lactaid (which I find to be yummier and creamier than regular milk...yes, even the fat free version) so that's what I use. Also, as I mentioned above, I use reduced-fat cheese. I honestly don't miss either of the full-fat versions, and I'm happy knowing I shaved a few calories out of breakfast (which just means I get to enjoy a mimosa with breakfast or a glass of wine with dinner tonight!!)
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