Tater tots for breakfast? Oh yes indeed. I remember the first bite I ever had of a tater tot breakfast casserole, at an Easter brunch a decade ago. It was rich and delicious, and the tater tots had broken down to become hash browns mixed with eggs, cheese, and sausage. Yum. I’m not a huge egg person, so the presence of tots and other fillings makes this type of breakfast casserole perfect for me. Plus: it’s easy, feeds a crowd, and you can put it together the night before (it’s actually best that way).
Here’s the original version. However, since I usually have a few vegetarians over when I host a brunch, I usually replace the sausage with sauteed peppers and onions. But last weekend, I had some broccoli and green onions on hand and created yet another version that was 1) delicious and 2) perfect for St. Patrick’s Day!
Broccoli-Cheddar Tater Tot Breakfast Casserole
1 package frozen tater tots
1 Tablespoon olive oil
1 medium head broccoli, chopped
1/4 c. green onion, chopped
1 clove garlic, minced
2 cup half and half
2 cups cheddar cheese, grated
1 teaspoon dry mustard
1 teaspoon salt
Place a layer of tater tots in the bottom of a 9″ x 13″ casserole pan.
Heat olive oil in a frying pan over medium-low heat. Add broccoli, green onions, and garlic and cook, stirring frequently, until softened, about five minutes. Sprinkle over tater tots.
Whisk the eggs, half and half, mustard, and salt in a large bowl, and pour over tater tots. Sprinkle with pepper!
Sprinkle cheddar cheese on top. Refrigerate overnight (you can bake it immediately in a pinch, but it is better if you let it rest).
Bake in the morning at 350 degrees for 45 minutes.
Let rest for 20-30 minutes, then eat! Makes 15 servings.
So what do you think? Are you planning on making something special for St. Patrick’s Day? Post your comments below!