Ingredients

The following ingredients have 12 Servings
  • olive oil spray
  • 4 slices thick-cut Applewood bacon
  • 1/2 cup diced yellow onion
  • 1½ pound ground breakfast sausage
  • 8 large eggs (room temperature)
  • 1 cup whole milk
  • kosher salt
  • freshly ground black pepper
  • 2 cups shredded Monterey jack cheese
  • 3/4 bag Tater Tot Crispy Crowns
  • chopped fresh parsley (for garnish)

Instruction

  • Butter or spray a 9x13 baking dish and set aside.
  • In a large skillet over medium-low heat, cook 4 strips of Applewood bacon until crispy but not over done. Transfer the bacon to a paper towel lined plate to absorb any grease. When cool, finely chop.
  • Drain all the grease out of the skillet, leaving only a teaspoon or so. Add the onion to the pan and cook about 4 to 5 minutes to soften. Add in the ground breakfast sausage, use a wooden spoon to break up the sausage into crumbles. Cook for 15 to 20 minutes or until the breakfast sausage is cooked through and browned.
  • While the sausage is cooking, whisk together the eggs, milk, salt and pepper.
  • Preheat your oven to 350 degrees.
  • Once the sausage is fully cooked, drain the fat from the ground sausage (I place the sausage crumbles onto a paper towel lined plate, like I do with the cooked bacon) and then place the sausage into an even layer in the bottom of the prepared baking dish. Pour the egg mixture over top and sprinkle with half of the cheese.*
  • Top with the tater tot crispy rounds and bake for 30 minutes, rotating the pan halfway through.
  • Remove and scatter the remaining cheese and crispy bacon pieces over top. Bake for an additional 10 minutes.
  • Let the casserole cool for a few minutes before slicing and serving with a sprinkle of parsley or the dark parts of 2 green onions that have been finely chopped.