Sunday, November 22, 2009

Breakfast Casserole

I make this breakfast casserole almost every Sunday.
It's quick, easy, and everyone likes it.
There are never any leftovers.

I use tater tots instead of hashbrowns as they help
the ingredients hold together better.

Put tater tots (or hashbrowns) in a casserole dish
and cook at 400° for 10 minutes.

Brown sausage and drain. 

Scramble 10 - 12 eggs over low heat; add salt, pepper,
or seasoning such as cayenne pepper,
drained sausage, and green onion.
You want the egg mixture slightly undercooked.

Remove tater tots and break them apart until crumbly. 
Add egg/sausage mixture to the tots and blend well.
 Using a spatula, press firmly into the dish.

Add paprika, shredded cheese, and parsley.
Bake 300° for 12-15 minutes.
Remove from oven and let setup for 5 minutes before serving.

Serve with hot sauce.

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