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Make-Ahead Overnight Breakfast Casserole Recipe

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This recipe for Make-Ahead Overnight Breakfast Casserole, by , is from Derwood Ward Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Thacker Family


12 to 16 oz. breakfast sausage
1 c. small diced bell peppers (any color)
c. cup small diced onion
6-9 large eggs (depends on preference)
1 c. milk
c. sour cream
tsp. salt and a pinch of black pepper
24 oz. (about 6 c.) frozen tater tots
1 c. (4 ounces) grated cheddar cheese
1 c. (4 ounces) grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).

2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.

3. Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.

4. Cover and bake at 350 F for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.




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