Loaded Breakfast Potato Casserole is the perfect twist on the traditional Tater Tot hot dish, with farm-fresh eggs, breakfast sausages, and lots of crunchy breakfast potatoes!
Ingredients
1 bag (32 ounces) of chips
20 ounces of ground Italian sausage, (if frozen, must be thawed)
1 medium onion, chopped
1 teaspoon garlic, minced
9 large eggs
1/2 cup of whole milk
1 teaspoon of salt
1 teaspoon of pepper
1 medium jalapeño, finely cut and divided, reserving some for the garnish
1 bell pepper, cut into cubes
2 1/2 cups shredded cheddar cheese, divided
1 medium tomato, finely chopped for garnish (optional)
Instructions
Preheat the oven to 350° F.
Place the potatoes on a tray and bake them for 10 minutes, turn them over and bake them for another 10 minutes.
In a skillet or non-stick pan, cook the Italian sausage and onion.
After the sausage has browned, add the garlic and cook for about one minute.
In a medium bowl, beat the eggs, milk, salt and pepper.
Add the diced jalapeño (reserving some for garnish), and the diced bell bell pepper. Stir to combine.
Add the browned sausage mixture and half the cheese. Stir to combine.
Pour egg mixture into a greased 9×13 baking dish.
Spread the pre-cooked potatoes on top, making sure you cover all the mixture.
Place in the oven and bake for 45-50 minutes.
Sprinkle the remaining cheese on top and bake for 5 more minutes, or until the cheese is bubbling.
Garnish with diced jalapeños and chopped tomatoes (optional).