I love this casserole for family gatherings, holidays or special occasions.
It’s pretty simple to throw together if you have all the ingredients on hand.
You can even throw the ingredients together the night before so it’s ready to bake in the morning.
This recipe uses tater tots ***she cringes inside*** because they are NOT something I use often or keep stocked in my freezer. We steer clear of processed ready to go foods like this.
My family eats them MAYBE once a year, and this year it’s at Christmas :)
You can TOTALLY substitute them for homemade hash browns or even steamed, salted cauliflower and it would be just as delicious!
Topped with our pork breakfast sausage sautéed with onions, mixed with cheese, our pastured eggs, raw grass fed milk and sprinkled with homegrown Italian Herbs on top.
In our house we use the 90/10 rule. Have you heard of it?
I kinda made it up so I’ll be impressed if you have!
It says that 90% of the time we eat homemade or homegrown, local, organic, non-gmo, raw, gluten free and sugar free.
That leaves us room for 10% of the time to throw in something whacky and still feel good.
So here’s our little bit of whacky Holiday Breakfast Casserole!
2 lbs. Nourished With Nature Pork Breakfast Sausage
1/2 white onion diced
1 (32oz) bag frozen tater tots (or homemade hash browns, shredded potatoes or steamed cauliflower)
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
8 Nourished With Nature Pastured Eggs
2 cups milk
Preheat oven to 350 degrees
In a large skillet cook sausage and onions until no longer pink.
In a large bowl, toss together tater tots, cooked sausage, onions and cheeses. Layer on the bottom of a lightly greased 9x13” pan.
Whisk together eggs, milk, salt, pepper, onion and garlic powder. Pour over tater tot mixture.
You can cover and refrigerate or freeze if you plan to bake later.
Bake uncovered for 60 minutes, or until eggs are set and top is lightly golden brown.