Make-Ahead Egg Bake
I first made Make-Ahead Egg Bake for Christmas morning breakfast. I tossed it together with the cooked ground sausage I had in my freezer. All I had to do was chop up a few bell peppers on Christmas Eve and put this casserole together and stick it in the fridge.
This is the perfect Christmas morning recipe. The kids will have zero interest in eating first thing......MUST.GET.TO.PRESENTS. So I stuck this in the oven and it was ready to eat once the gifts were opened.
I now make this often to reheat for school morning breakfasts and anytime we are hosting breakfast guests.
Make-Ahead Egg Bake
Easy Make-Ahead Egg Bake! This is so easy to adapt using any meat and veggie combo. We love it with sausage and bell peppers.
Ingredients
16 oz ground sausage
½ cup diced yellow onion
3 diced bell peppers, any color
7 large eggs
1 cup whole milk
½ cup sour cream
½ tsp salt
¼ tsp ground black pepper
24 oz frozen tater tots
1 cup grated Monterey Jack Cheese
1 cup grated chedar cheesse
garnish with sour cream, salsa, green onions, avocado, etc.
Instructions
In a skillet, cook the sausage and onions over medium heat until sausage is crumbled and cooked through.
In a medium mixing bowl, whisk the eggs, milk, sour cream, salt, and pepper. It will be thick.
Grease a 9x13 baking dish and place frozen tater tots in a single layer across the bottom of the pan. Top with the sausage and onion mixture.
Next, sprinkle the diced bell peppers followed by the cheese. Pour the egg mixture evenly over the top. Cover with foil and place in fridge overnight.
When ready to bake, remove casserole from fridge and preheat oven to 350 degrees. Bake covered for 45 minutes and then bake uncovered for 20 minutes until set in the middle, golden, and bubbly.
Enjoy! Serve with sour cream, salsa, and avocado and any other toppings you desire. My little kids like it with katchup 🙂
Liked Make-Ahead Egg Bake recipe? Then you should try my Ham and Cheese Egg Bake