About a month ago now, some of my girlfriends were in town for a concert, and even though the rest of us didn’t have tickets, we all decided to make a big night of it and went for dinner together.
Then we went out for drinks while we waited for the concert to be over. There’s always a lot of excitement near the stadium the night before a Packer game, and so there was a lot to do while we waited. It turned out to be a really fun night.
We talked about going to brunch the next day, but I was leaning towards having breakfast at home – mostly to save money, but also because it’s a lot easier – so I made a breakfast casserole for us and Sarah picked up some muffins and fruit for us.
It was a perfect choice since we were pretty tired from our night out.
I saw quite a few breakfast casserole recipes out there, but I wanted to make one that was a little lower in calories, so I used reduced-fat breakfast sausage, low-fat milk and no cheese. It’s still not the healthiest choice in the world, but it’s a lighter version, so I’m happy about it.
I even made a second casserole using lactose-free milk so that Marc could have something to eat, too, since he was home with Ellie.
The breakfast casserole turned out amazing. The eggs and tater tots are extra fluffy and the flavor from all the mix-ins really work. It’s like my favorite omelet/breakfast scramble in make-ahead breakfast casserole form.
Of course, you could easily change things up by using a different mix-ins. I would recommend using only cooked meats though, just to make sure you don’t end up with a casserole full of grease. I’m already envisioning a Mexican-inspired version of this, topped with fresh salsa.
You can make this casserole ahead of time if you want. The night before would be perfect, but you could prep everything a few days in advance.
If you’re going more than one day in advance, try mixing the egg mixture and storing it separately, so nothing gets soggy. When you’re ready to cook, just pour the eggs over and bake.
- 1 roll loose breakfast sausage, cooked
- 3/4 cup diced ham
- 3/4 cup diced green bell pepper
- 1/2 cup sliced green onion (about 3)
- 1 2-pound bag tater tots
- 8 eggs
- 1 1/2 cups dairy free milk
- Salt & pepper
- Preheat oven to 350˚F.
- In a large baking dish combine cooked sausage, ham, bell pepper, green onion and tater tots, stirring to mix ingredients.
- In a large bowl, whisk together eggs, milk and salt & pepper until smooth. Pour over mixture in dish.
- Bake for 45 – 55 minutes or until eggs have set and tater tots are golden brown.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Plain Chicken.
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