Recipe by gourmetmomma
This is a great make-ahead breakfast for a crowd. I take it to potluck breakfast events and it just disappears! When I can find it, I use a soft chorizo that is not in casings. Otherwise, I use the hot Jimmy Dean variety.
Top Review by Texas Chef56
Everyone enjoyed this. Made recipe as described - might try making it lighter next time with some reduced fat sausage and perhaps slightly less cheese. Cooked it 30 minutes day ahead and about 45 minutes the next morning - covered it for the last 15 minutes. Thanks for the recipe.
- 12 ounces breakfast sausage
- 1 lb Velveeta cheese, cubed
- 10 ounces diced Rotel tomatoes & chilies
- 3 cups frozen tater tots
- 8 eggs
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- corn tortilla (optional)
- sour cream (optional)
- salsa (optional)
Directions See How It's Made
- Cook the breakfast sausage until it is done and crumbly.
- Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).
- In a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
- Then sprinkle the cooked sausage crumbles.
- Then place dollops of the chilies and tomatoes evenly around the pan (I don't drain them, but you can if you want a milder flavor).
- Evenly distribute the cubes of Velveeta.
- Place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
- Now beat the eggs, salt, and pepper.
- Pour the eggs over the tater tots, sausage, and cheese.
- Cover and bake for 30 minutes at 350°F
- The eggs should be soft-set in the middle.
- At this point you can refrigerate the dish.
- Finish by baking uncovered for 15-20 minutes at 350°F.
- Serve with warm corn tortillas, salsa, and sour cream.
- Allow everyone to make their own breakfast tacos, or simply dish and eat.