Breakfast Taco Casserole

Recipe by gourmetmomma
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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