I could go on and on about this casserole. I’ve been making breakfast casserole for years without a recipe. I usually brown some sausage, add in whatever vegetables I have around, mix in enough hash browns until it “looks right” and cover the whole thing with eggs and cheese. But the tater tots in this casserole set it apart.
The tater tots make the difference here; little potato bite pillows tucked in with bell peppers and creamy eggs and cheese are genius. I also made sure this casserole had a little bit of heat in it. In addition to two bell peppers, it also has a jalapeno and a few dashes of hot sauce. That won’t make it spicy (my kids still devoured this), but it gives it enough of a kick to make it extra delicious.
For Easter, we generally eat a yummy brunch after church and then have a few snacks in the afternoon before having Easter dinner. I’ll post exactly what I’m making on the blog soon, but you can bet that our brunch will include this breakfast casserole. I hope that yours does too!
- 12 eggs
- ½ cup milk
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. hot sauce
- 2 bell peppers, chopped (I used one yellow and one red)
- 1 jalapeno pepper, seeds removed, chopped
- 16 oz. frozen tater tots
- 2 cups shredded cheddar cheese
- Preheat oven to 350 degrees Fahrenheit and spray a baking dish with non-stick cooking spray. I used an 8 x 12 dish but an oval baking dish would also work well.
- In a large bowl, whisk together eggs, milk, salt, pepper, and hot sauce.
- Place tater tots in the bottom of the casserole dish. Top with chopped peppers and half of the cheese.
- Pour egg mixture over tater tots and peppers and top with remaining cheese.
- Bake for 40-45 minutes until set. Let cool for 5 minutes and then serve.
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