Holiday Breakfast Tater Tot Bake
The tater tot bake is different from a basic breakfast casserole. Tater tots, instead of shredded hashbrowns, give a great texture and flavor. The casserole is also full of flavor from Bar-S bacon, Greer’s Ranch House spicy sausage, Lovera’s cheese and J-M mushrooms. We love this breakfast bake served with Sam’s Tulsa Salsa. Overnight breakfast bakes are perfect when you have company or want to spend time with family. And this one is packed with flavor.
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Ingredients
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- 3 tablespoons Hiland Salted Butter, softened
- 1 (16-Ounce) bag frozen tater tots
- 2 cups grated (8-ounce) Loveras 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 Daddy Hinkles Original 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, Daddy Hinkle’s 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.