Overnight Tater Tot Breakfast Casserole

INGREDIENTS:

 12 to 16 ounces breakfast sausage (see note)

 1 cup small diced bell peppers (any color)

 1/2 cup small diced onion

 6 large eggs (see note)

 1 cup milk

 1/2 cup sour cream

 1/2 teaspoon salt

 Pinch of black pepper

 24 ounces (about 6 cups) frozen tater tots

 1 cup (4 ounces) grated cheddar cheese

 1 cup (4 ounces) grated Monterey Jack cheese

 Chopped green onion or chives, for garnish (optional)

 Sour cream and salsa, for serving (optional)

INSTRUCTIONS:

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Check to make sure the middles is baked. Sprinkle with green onions or chives, if using. Serve warm.

NOTES:

Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.

Eggs: I continue to make this over and over (since posting) and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).

PREP TIME: 25 MINUTES 

COOK TIME: 50 MINUTES 

ADDITIONAL TIME: 12 HOURS 

TOTAL TIME: 13 HOURS 15 MINUTES

YIELD: 8 SERVINGS

HTTPS://WWW.MELSKITCHENCAFE.COM/MAKE-AHEAD-OVERNIGHT-TATER-TOT-BREAKFAST-CASSEROLE/

Overnight Creme Brulee French Toast Bake

Ingredients

• 6 tablespoons butter 
• 3/4 cup (5.5 ounces) packed light or dark brown sugar 
• 2 tablespoons pure maple syrup (can sub corn syrup or pancake syrup) 
• 6 (1-inch thick) slices French bread, cut into 3/4-inch cubes (see picture in the post) 
• 4 large eggs 
• 1 cup half-and-half 
• 1 tablespoon vanilla extract 
• 1/4 teaspoon salt 
• Sweetened whipped cream + fresh strawberries/raspberries, for serving 

Instructions

1. Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
2. Lightly grease a 9X13-inch pan with cooking spray.
3. Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
4. In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
5. Pour the mixture evenly over the bread.
6. Cover the pan and refrigerate overnight (8-10 hours).
7. Remove the pan from the refrigerator, uncover, and place in the cold oven. Preheat the oven to 350 degrees F. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, if you want the golden syrupy goodness on top, the french toast can be baked for 20 minutes, then using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
8. Serve immediately with sweetened whipped cream and fresh raspberries or strawberries.

Yield: 6-8 servings 

Prep Time: 10 minutes 

Cook Time: 40 minutes 

Additional Time: 10 hours 

Total Time: 10 hours 50 minutes

https://www.melskitchencafe.com/overnight-creme-brulee-french-toast-bake/