Paula Deen Tater Tot Breakfast Casserole

READY IN: 1hr 10mins


  • 16ouncestater tots
  • butter, for baking dish to taste
  • 1tablespoonolive oil
  • 1lb spicy breakfast sausage
  • 1mediumonion, very finely diced
  • 1cupmilk
  • 12 cuphalf-and-half
  • 14 teaspoonseasoning salt
  • 14 teaspooncayenne
  • 4largeeggs
  • 1red bell pepper, very finely diced
  • 1green bell pepper, very finely diced
  • 2cups grated cheddar cheese
  • 1cup grated monterey jack pepper cheese
  • kosher salt
  • ground black pepper


Serving Size: 1 (155) g

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Servings Per Recipe:12

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Calories: 406.2

Calories from Fat 271 g 67 %

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Total Fat 30.1 g 46 %

Saturated Fat 12.8 g 64 %

Cholesterol 128.5 mg 42 %

Sodium 674.8 mg 28 %

Total Carbohydrate15.1 g 5 %

Dietary Fiber 2.2 g 8 %

Sugars 1.3 g 5 %

Protein 18.8 g 37 %


  • Line up the tater tots in a buttered 9×13 inch baking dish.
  • Add the olive oil to a large skillet over medium heat.Add the sausage and onion and cook, breaking up the sausage and onion.Cook, breaking up the sausage with a wooden spoon about 8 to 10 minutes.Set aside to cool slightly, then sprinkle it over the tater tots.
  • In a large b owl, mix the milk, half and half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses, and some salt and pepper.
  • Pour over the tots and sausage mixture, then top with the rest of the cheese.Cover with foil and refrigerate overnight.
  • Preheat oven to 350.
  • Bake uncovered for about 25 minutes.Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through., another 20 to 35 minutes.Cut into squares and serve.

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