Sausage, Potato & Egg Breakfast Casserole Recipe for Busy Mornings

• ▢ Gluten-free non-stick cooking spray
• ▢ 32 ounces frozen gluten-free tater tots, (no need to defrost)
• ▢ 1 pound breakfast sausage
• ▢ 6 large eggs
• ▢ 1 cup milk or dairy-free milk
• ▢ 1 teaspoon Kosher or fine sea salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 cups shredded cheddar cheese
• ▢ Chopped fresh chives, for garnish

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with gluten-free non-stick cooking spray.
• Arrange half of the frozen tater tots in an even layer across the bottom of the baking dish. No need to thaw them first.
• Cook the breakfast sausage in a large skillet over medium heat until no longer pink. Drain any excess fat, then spread the cooked sausage evenly over the tater tots.
• In a mixing bowl, whisk together the eggs, milk, salt, and black pepper. Pour the egg mixture evenly over the sausage layer.
• Sprinkle half of the shredded cheddar over the egg mixture. Add the remaining tater tots in a final layer, then top with the remaining cheese.
• Bake for 35 to 40 minutes, until the casserole is set and the top is golden. Garnish with chopped fresh chives before serving.

Nutrition