Holiday Breakfast Tater Tot Bake
Tater tot casserole is a comfort food staple, but we wanted to see if we could take that nostalgia and give it a grown-up upgrade. The secret isn’t just the crispy tots. It’s swapping out standard cheddar for Lovera’s Hand-Formed Smoked Caciocavera. That rich smokiness, combined with the kick from Spicy Greers Ranch House Breakfast Sausage and a dusting of Head Country Championship Seasoning, turns a simple breakfast into something special. Because this is an overnight bake, the Hiland dairy custard has time to really meld with the J-M Mushrooms and fresh veggies, meaning you get to sleep in and still look like a brunch hero.
Ingredients
3 tablespoons Hiland Salted Butter, softened
1 (16-Ounce) bag frozen tater tots
2 cups grated (8-ounce) Lovera’s Hand-Formed Smoked Caciocavera Cheese
5 slices Bar-S Thick Slice Bacon
1 pound Spicy Greers Ranch House Breakfast Sausage
1 medium onion, finely diced
1 package J-M Cremini Mushrooms, sliced thin
1 red bell pepper, finely diced
1 green bell pepper, finely diced
3/4 cup Hiland Milk
3/4 cup Hiland Half-And-Half
4 large eggs
1 teaspoon Head Country Original Championship Seasoning
5 sprigs Scissortail Farms Thyme, stems removed
1 jar Sam’s Tulsa Salsa
- Generously butter a 9-by-13-inch baking dish. Make an even layer of tater tots in the pan. Sprinkle half the cheese over the tots.
- Cook and crumble the bacon, and set aside.
- Brown the sausage and onions in a saute pan, stirring for even cooking. Add the mushrooms and peppers, sauteeing until tender. Cool, then sprinkle over the tater tots.
- In a large bowl, mix the milk, half-and-half, eggs, Head Country Championship Seasoning and thyme. Pour over the tots and sausage mixture, then top with the rest of the cheese and crumbled bacon. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees. Bake, covered, for about 30 minutes. Remove the foil, and continue to bake for another 15 to 25 minutes or until hot and bubbly. Serve with Sam’s Tulsa Salsa.