You may
recall that I made a couple of casseroles to eat for breakfast while my girls
were in Florida and I decided nuking a piece of casserole vs cooking something every
morning was a good way to go for breakfast and now, I was ready for another
one. I searched through your recipes and
settled on one from Dave at eRecipe Cards called Best Damn Cheesy Tater TotBacon Breakfast Casserole Ever. Dave’s recipe makes two dishes so the first
thing I did was cut it in half and then I
amended the ingredients and directions a little to get this.
Cheesy Tater Tot Casserole
Ingredients:
6 oz
thick cut bacon, diced
12
oz breakfast sausage
1
cup diced sweet pepper
½
cup diced onion
1½ Cups
Cheddar Cheese plus an additional 1 Cup for topping
2
Cups Whole Milk
6
Large Eggs
2
Green Onions, green and white parts chopped, Plus an additional 2 Green Onions
sliced saved for garnish
1
tsp Salt
1
TBS Pepper
½
tsp Onion Powder
½
tsp Garlic powder
32
oz. frozen Tater Crowns (or Tots)
Directions:
1. In a
large skillet, cook sausage on medium high heat and break up into small pieces,
then add bacon and cook until most fat is rendered. Remove to paper towels.
2. Pour
off most of the fat, add onion and pepper to skillet and cook until tender.
3. In a
large bowl, beat eggs, milk, and spices together
4. Mix
in meat, veggies, and 1½ cups of cheese into the eggs.
5. Add
the tater crowns to a prepared 11x13 baking dish.
6. Pour the egg mixture over the taters and stir around to mix everything. Bake immediately or cover and refrigerate for the next morning.
7. When ready
to bake, set oven to 350F with rack on middle position. Once oven reaches 350F, place casserole in
oven for about 35 minutes or more if casserole is cold from the fridge.6. Pour the egg mixture over the taters and stir around to mix everything. Bake immediately or cover and refrigerate for the next morning.
8. Turn off
oven, top casserole with additional one cup of cheese and green onions and
return to oven for about 10 minutes to melt cheese. (Would you believe I forgot to add the cheese
and green onion).
I really liked it and Bev said she liked the taste but not the texture from the potato crowns so I'll make it next time when she's traveling (she also doesn't like the texture of gnocchi - go figure). I've found that hash browns, tots, and crowns make a great foundation for breakfast casseroles - grits also.
After this casserole, I decided I should make another one for our trip and I used ideas and portions from several recipes to come up with this:
After this casserole, I decided I should make another one for our trip and I used ideas and portions from several recipes to come up with this:
Ham, Cheese,
and Bacon Grits Casserole
Ingredients:
1 pound
diced ham, about 3/8"
½ pound
bacon, cut in half lengthwise then into ½“ pieces
1 cup onion,
diced
1 cup mixed
color sweet pepper, diced
8 oz. baby bella mushrooms, sliced about 1/4"
8 oz. baby bella mushrooms, sliced about 1/4"
2 garlic
cloves, pressed
3½ cups
chicken stock
3 cup milk
Tiger
seasoning – just shake some on each component and taste before salting.
2 cups
quick-cooking grits
½ cup
butter, cubed
8 oz
Velveeta, cubed
4 oz sharp
cheddar, shredded
5 large
eggs, lightly beaten
Sliced or shredded
pepper jack cheese or cheddar to cover the top (or your favorite)
Instructions:
1. Preheat
oven to 350° F. Lightly spray a 11"x11" (or10”x12”or 9”x13”) dish
with cooking spray. Set aside.
2. In a
large skillet over medium low heat, cook bacon until it releases some fat then
add onion, pepper, and garlic over medium heat and cook until veggies are
tender and bacon is a little browned, season with Tiger, S&P- remove to a
large bowl with diced ham.
3. Add the
mushrooms to the pan and cook until most moisture is gone, season with Tiger,
S&P – add to the bowl.
4. In a
large saucepan, add chicken stock and milk; bring to a boil. Slowly stir in
grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until
thickened, stirring occasionally.
5. Slowly
stir in Velveeta cheese, butter; cheddar cheese and stir until everything has
melted. Slowly stir in eggs until blended. Season with Tiger, S&P Add to the bowl and mix well.
6. Transfer
grits mixture to a prepared dish.
7. Bake,
uncovered about 45 minutes then add cheese topping and bake for 10-15
minutes or until cheese melts. Before adding the cheese, check
center of casserole to be sure it is plenty hot.
8. Remove
from oven and let rest about 5 minutes before serving.
Among all of the activity to get ready for our trip, I forgot to get a pic of the whole casserole but here is one of my piece on a plate after nuking.
Among all of the activity to get ready for our trip, I forgot to get a pic of the whole casserole but here is one of my piece on a plate after nuking.
Bev and I thought it was a very good keeper-meal and I got the liquid amount such that the casserole
stood up when cut. As a bonus, I now have one less package of quick grits in the pantry - maybe only three now. Not sure how we got all of these as I much prefer whole kernel stone ground grits.
Photos can
be enlarged by clicking on them and the blue words are links.
Have a great
day and thanks for stopping by Almost Heaven South.
Larry
1/5 & 1/9/19 event date
1/5 & 1/9/19 event date
The breakfast casseroles are a great idea for a group of people or even for a few breakfasts, the leftovers heat up wonderfully too.
ReplyDeleteLarry, As you know, neither of these casseroles would work for me although they do look appetizing. We made a casserole last night for dinner...scalloped potatoes with ham and cheese. It will make a terrific breakfast offering with an egg or two on top! Take Care, Big Daddy Dave
ReplyDeleteI've been wanting to make a tater tot casserole.
ReplyDeleteThat is a casserole that has my nae written all over it! It looks so hearty and comforting. I'd love to have a taste!
ReplyDeleteYum! I think both casseroles look comforting and delicious.
ReplyDelete