Holiday Breakfast Tater Tot Bake
The tater tot bake is different from a basic breakfast casserole. For one, 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 Ace in the Bowl salsa. Overnight breakfast bakes are perfect when you have company or want to spend time with family. And this one is packed with flavor.
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 Greer’s Ranch House breakfast sausage
1 medium onion, very finely diced
1 package J-M Cremini Mushrooms, sliced thin
1 red bell pepper, very finely diced
1 green bell pepper, very finely diced
3⁄4 cup Hiland milk
3⁄4 cup Hiland half-and-half
4 large eggs
1 teaspoon Daddy Hinkle’s Original Seasoning
5 sprigs Scissortail Farms Thyme, stems removed
1 jar Ace in the Bowl Salsa
Step 1Generously 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.
Step 2Cook and crumble the bacon, and set aside.
Step 3Brown 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.
Step 4In 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.
Step 5Preheat 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 Ace in the Bowl Salsa.