There are a lot of signs around here that summer has officially come to an end. Like turning the heat on for the first time because it was so stinking cold outside and then having to go change out my shorts for jeans and a sweatshirt. I about cried when I had to grab a jacket before going grocery shopping yesterday.
However, the one sign that stands out to me the most is the amount of travel my husband is doing. He is a partner in a consulting business that focuses on leadership development and the summer time tends to be quiet due to all those leaders being out of town on vacations. However, once school is back in session, he is gone pretty much M-F. Don’t get me wrong. I am not complaining! I feel so blessed that the Lord has provided this successful business for him and it allows him so much more family time than any corporate job ever did.
With my sweet hubby being gone so much from September through May, I take a break from cooking bigger, more involved meals. We do a lot of simple dinners, such as breakfast for dinner. It is a favorite of my kids and as well as mine because breakfast really is my favorite meal of the day. I created this breakfast casserole because my kiddos love Tater Tot Casserole (or Hot Dish, since I am from Minnesota!) so much. It was a HUGE hit with the Jones minions and they even asked to have the leftovers in their lunch the next day. That is the ultimate sign of approval for a new recipe!
Feel free to adjust the mixed in ingredients to what you would normally love in an omelette, because this is basically one big, baked omelette. If you want ham, bacon and green peppers, then go for it! Make it your own 🙂
Print Breakfast Tater Tot Casserole
Ingredients
- 1 lb ground sausage
- 10 medium mushrooms, sliced
- 6 ounces fresh spinach
- 5 green onions, chopped
- 8 eggs
- 2 1/2 C milk
- 2 C shredded cheese
- 2 lbs tater tots
Instructions
- 1. Preheat oven to 375 degrees. Brown the sausage in a skillet over high heat. Remove the cooked sausage and sprinkle it on the bottom of a greased 9×13 pan. In the sausage drippings, sauté the mushrooms until they begin to soften then add the spinach and green onions. Cook just until the spinach wilts then add the veggies over the top of the spinach in the pan. Sprinkle on the shredded cheese.
- 2. In a medium bowl, beat together the eggs, milk, salt and pepper. Gently pour it over the sausage and veggies then top it with the frozen tater tots. Bake for 45 minutes, or until the egg mixture is set completely in the center of the casserole.
Nutrition
- Serving Size: 1/8th
- Calories: 501
- Sugar: 6g
- Sodium: 936mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 232mg
Kimberly Reeves says
Even my picky 6 year old loved it
That is one of the highest compliments I can get 🙂