It was one of those days when I felt the urge to serve breakfast for supper.
And so I did.
Fortunately, I was watching Pioneer Woman while ironing a million white shirts earlier in the day and she was preparing a brunch which looked mighty delicious. I went to the Food Network site and found her show…and this recipe.
Now, she was prepping for a brunch with friends for “the next day” and so she put the recipe together, covered it, and then put it in the fridge overnight. I didn’t do that, but I did have it in the fridge for about 4 or 5 hours, so it still worked.
It was delicious and it is gone now. We ate it up pretty quickly.
Due to technical difficulties today, we are using the older format for our recipe.
1 16-oz. bag frozen tater tots
Butter for your baking dish
1 T. olive oil
1 lb. spicy bulk breakfast sausage (I used 1 cup Thrive)
1 medium onion, finely diced (who wants to do that? I used Thrive)
1 cup milk
1/2 cup half-and-half
1/4 t. seasoned salt
1/4 t. cayenne
4 large eggs
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 cups grated Cheddar cheese (I used Mexican blend, on hand)
1 cup grated pepper jack cheese (I used regular jack, on hand)
Kosher salt and freshly ground black pepper
- Line up the tater tots in a buttered 9 x 13 baking dish.
- Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon , until browned and cooked through, 8-10 minutes. OR…do what I did and use Thrive foods. Scoop 2 cups of Sausage Crumbles and about 1/4 cup of already refreshed Thrive chopped onion. Toast up for a few minutes–seriously, like 4 minutes– in the olive oil.
- Set meat aside and let cool a little, then sprinkle over tots.
- In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers and half of each cheese and salt and pepper to taste. Pour over the tots/sausage mixture, then top with the rest of the cheeses. Cover with foil and refrigerate overnight or until you need to cook it.
- Preheat oven to 350 degrees F.
- Bake, covered, for about 25 minutes. Remove foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through–about 20-35 minutes.
- Cut into squares and serve with sliced tomatoes, grapes or other appropriate sides.
SOURCE: Ree Drummond, The Pioneer Woman on FoodNetwork.