02/02/2026
๐๐๐ฃ๐ฃ๐ฌ ๐ก๐๐ง๐๐ข๐ก๐๐ ๐ง๐๐ง๐๐ฅ ๐ง๐ข๐ง ๐๐๐ฌ!!
๐ง๐๐ง๐๐ฅ ๐ง๐ข๐ง ๐๐๐ฆ๐ฆ๐๐ฅ๐ข๐๐ ๐ช๐๐ง๐ ๐ฆ๐๐จ๐ฆ๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐
1 lb (450 g) ground mild pork breakfast sausage
1 pkg (12 oz/340g) frozen chopped onions and bell peppers
6 eggs
1 cup (250 mL) half & half
8 oz (250 g) Monterrey jack cheese, coarsely grated (2 cups/500 mL), divided
ยฝ tsp (2 mL) each salt and pepper
1 bag (32 oz or 800 g) frozen tater tots
Optional toppings: sliced green onions and salsa
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐
Preheat the oven to 425ยฐF (220ยฐC)
Brown the sausage in a ๐๐ฟ๐ถ๐น๐น๐ถ๐ฎ๐ป๐ฐ๐ฒ ๐ญ๐ฎ" ๐ช๐ฒ๐ฒ๐ธ๐ป๐ถ๐ด๐ต๐ ๐ฆ๐ธ๐ถ๐น๐น๐ฒ๐ over medium heat, about 5 minutes, breaking it up into crumbles. Add the frozen chopped vegetables and continue cooking over medium heat until sausage is no longer pink, and vegetables are tender, about 5 more minutes.
Meanwhile, whisk together the eggs, half & half, half of the grated cheese, salt, and pepper in a medium mixing bowl.
Place the sausage mixture in the bottom of the ๐ฆ๐๐ผ๐ป๐ฒ ๐ฅ๐ฒ๐ฐ๐๐ฎ๐ป๐ด๐๐น๐ฎ๐ฟ ๐๐ฎ๐ธ๐ฒ๐ฟ, pour the egg mixture on top, and arrange the tater tots in a single layer.
Sprinkle with the remaining cheese.
Bake for 45-50 minutes, or until bubbly and browned.
Top with green onions, if using and serve with salsa, if youโd like.
๐ฌ๐ถ๐ฒ๐น๐ฑ:10 servings
๐ก๐๐๐ฟ๐ถ๐ฒ๐ป๐๐ ๐ฝ๐ฒ๐ฟ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด:
U.S. nutrients per serving: Calories 510, Total Fat 36 g, Saturated Fat 14 g, Cholesterol 185 mg, Sodium 1130 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 4 g (includes 1 g added sugar), Protein 21 g
๐๐ผ๐ผ๐ธ'๐ ๐ง๐ถ๐ฝ๐:
You can substitute 1 large onion, chopped and 1 large red bell pepper, chopped for the frozen vegetables.
Try Pepper Jack cheese instead of Monterrey Jack cheese for some extra spice.
You can prep everything up the night before and bake it in the morning. Just follow the recipe through step 4, cover and refrigerate. Then bake as directed.
You can cut the recipe in half and bake in the Stone Square Baker.
๐๐๐๐ง๐จ๐ฅ๐๐ ๐ฃ๐ฅ๐ข๐๐จ๐๐ง๐ฆ:
Brilliance 12" Weeknight Skillet #100897
Stone Rectangle Baker # 100774
