There are LOTS of options for substitutions with this recipe. So, read all the way through before you make an emergency run to the grocery store. Tips, notes, and general instructions are at the end.
1 package frozen Tater Tots (if you want to sub another brand, make sure they are gluten free)
4-8 eggs (or 10 or a dozen…)
1 cup grated cheese of your choice (or two cups if you like it cheesy)
1/2 cup milk
I/2 – 1 lb breakfast sausage (or ground pork or beef or turkey) *You can omit this if you are vegetarian*
1 small onion, chopped (or half an onion or none at all)
salt, pepper, garlic powder
Other optional add ins: 1/2-1 cup salsa; diced green chilis (anywhere from a spoonful to a whole can); ground comino; sliced mushrooms; chopped bell pepper; chopped jalapeño pepper; tomato slices to decorate the top (very pretty & tasty too!); 1 – 2 cups chopped fresh spinach or a cup of thawed frozen spinach; 1 cup chopped broccoli
Directions:
Preheat the oven to 350 degrees. Place frozen Tater Tots in a single layer on bottom of a 9×13″ baking dish.
If you are using some kind of sausage or ground meat, brown it until it is thoroughly cooked. Drain off excess grease. Sprinkle the browned meat over the Tater Tots.
The next steps can be accomplished two ways: in layers or all mixed together. I prefer all mixed together but you do you. So either layer the next ingredients over the Tater Tots and meat or mix them up and pour them over all at once.
If you are going for layers, spread any chopped vegetables like spinach or onion over the browned meat in the baking dish. Next, use a wire whisk to beat the eggs and milk (and optional salsa) together with a dash of salt, pepper and garlic powder. (It’s best to go light on the spices because there is already quite a bit of salt in the Tater Tots, cheese, salsa, and any pre-seasoned meat you might be using.) Pour this over the other ingredients in the baking dish and top with shredded cheese.
If you prefer a mixture to layers, use a wire whisk to beat the eggs, milk and spices. (Again, it’s best to go light on the spices because there is already quite a bit of salt in the Tater Tots, cheese, salsa, and any pre-seasoned meat you might be using.) Then use a wooden spoon to stir in whatever chopped veggies you have chosen – if any – and the grated cheese and optional salsa. Pour this entire mixture over the meat and Tater Tots in the baking dish.
*The “Stealth Method” – If you have a picky eater at your house who thinks he doesn’t like onions or who has issues with textures, you might try the stealth method that I employ. I place the eggs, milk, salsa, and onion (and spinach if I am using that) in the blender and blend it until there are no visible pieces. Depending on how many eggs and other add ins I am using, this sometimes takes dividing it in half so that the blender doesn’t overflow when I turn it on. I then mix in the cheese with a wooden spoon and pour the whole concoction over the Tater Tots and meat.*
Baking for all methods: Bake at 350 degrees for 40 minutes or until eggs are completely set (firm not jiggly). Let cool for 10 minutes and enjoy!
The long and short of this recipe, is that it is really hard to mess it up. I’m not saying you can’t but that it is super forgiving. You can increase or decrease the amounts on any of the ingredients and still come out with some tasty results.
This is also a recipe that you can mix up and keep in the fridge the night before and bake it in the morning. Or you can pre-bake it and reheat it. I have taken this in our travel trailer for tailgating weekends and it makes a super hearty gameday breakfast that pleases the whole crowd.