Sausage Egg Casserole
This sausage egg casserole is loaded with plenty of hearty sausage, potato tots and cheese, all baked together to golden brown perfection. Add a topping of fresh avocado and tomato, then slice and serve.
Servings 8 servings
Calories 447 kcal
Casserole 1 pound breakfast sausage casings removed 16 ounces frozen potato tots 12 eggs 2 cups shredded cheddar cheese divided use 1/3 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper cooking spray Topping 3 tomatoes seeded and diced 1 avocado pitted, peeled and diced 2 tablespoons parsley chopped
Preheat the oven to 375 degrees. Coat a 9x13 inch pan with cooking spray.
Cook the sausage in a skillet, breaking it up with a spoon, until browned and cooked through. Discard any excess grease. Place the potato tots in a single layer on the bottom of the pan. In a large bowl whisk together the eggs and milk until thoroughly combined. Stir in 1 cup of the cheese along with the cooked sausage, salt and pepper. Pour the egg mixture over the potato tots. Sprinkle the remaining cheese over the top of the egg mixture.
Bake for 45 minutes or until center is set.
Place the tomatoes, avocado and parsley in a bowl; stir to combine. Season to taste with salt.
Spoon the tomato mixture over the top of the casserole and serve.
No need to thaw the potato tots, they go straight from the freezer to the casserole.
You can substitute one pound of cooked bacon for the sausage if you prefer.
Calories: 447 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 22 g | Saturated Fat: 16 g | Sodium: 1356 mg | Fiber: 4 g | Sugar: 2 g