Prep 20 mins
Cook 45 mins
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.
- 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)
- 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.
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.
This was soooooooo good. I cut the recipe in half. I used reduced fat Jimmy Dean, cheddar cheese (I thought I had Velveeta but I didn't) cut into cubes and randomly placed with the tater tots and only about 4 ounces (I really need to do some shopping), egg beaters and the hot variety of Rotel. Served with green salsa, fat free sour cream and whole wheat flour tortillas. This did take quite a while to cook, maybe about an hour, but I forgot to cover the pan. I am going to make this again and again (probably tonight) and use this recipe for my breakfast burritos for camping. It makes a really great grab and go breakfast for weekday mornings! Thanks for posting the recipe.