How To Make Potato and Cheese Breakfast Casserole
Potatoes and cheese make this breakfast casserole a starchy and creamy dish with a spicy flavor from the chili powder but balanced by milk and cream.
Serves:
Ingredients
- 32ozfrozen bite-sized potato nuggets,(1 pkg), such as Tater Tots®
- cooking spray
- 1lbground sausage
- ½large onion,chopped
- 2tbspchili powder
- 1tbspdried basil
- 2clovesgarlic,minced
- 12eggs
- ¾cupheavy whipping cream
- 1tspground black pepper,or to taste
- 2cupsshredded sharp cheddar cheese
Instructions
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Preheat an oven to 450 degrees F.
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Arrange Tater Tots® in a single layer on a baking sheet.
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Bake in the preheated oven until potato nuggets are partially cooked, 12 to 15 minutes. Remove from oven.
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Reduce oven temperature to 375 degrees F. Spray a 9×13-inch casserole dish with cooking spray.
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While the potatoes bake, heat a large skillet over medium-high heat. Cook and stir sausage, onion, chili powder, basil, and garlic in the hot skillet until sausage is browned and crumbly and onion is soft, 5 to 7 minutes; drain and discard grease.
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Whisk eggs and cream together in a bowl until evenly blended; season with pepper.
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Arrange partially-cooked potato nuggets in the prepared casserole dish; sprinkle with Cheddar cheese. Spread sausage mixture over cheese layer. Pour egg mixture over sausage layer.
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Bake in the preheated oven until set in the middle and lightly browned, 30 to 40 minutes. Allow to cool for 5 minutes before serving.
Nutrition
- Calories: 572.32kcal
- Fat: 44.16g
- Saturated Fat: 14.79g
- Trans Fat: 0.41g
- Monounsaturated Fat: 16.01g
- Polyunsaturated Fat: 8.68g
- Carbohydrates: 14.84g
- Fiber: 1.38g
- Sugar: 1.42g
- Protein: 29.19g
- Cholesterol: 270.82mg
- Sodium: 977.52mg
- Calcium: 205.10mg
- Potassium: 437.29mg
- Iron: 2.23mg
- Vitamin A: 221.67µg
- Vitamin C: 1.17mg
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