Two of the most popular breakfast recipes on my blog are the Bacon & Tot Casserole and the Sausage & Tot Casserole. The last time I made one for breakfast, Andrew asked me if I could switch it up (mix and match it!) and make a sweet potato version with chopped red bell pepper. Done! Such a colorful and delicious breakfast, brunch or even dinner recipe!
This recipe serves about eight.
1 (32 oz) package of frozen sweet potato tater tots
1 pound of breakfast sausage, browned and crumbly (you can use pork or turkey)
1 large red bell pepper, chopped
1 onion, chopped
about 8 green onions, chopped
1 cup of shredded cheddar cheese
salt and pepper
Preheat oven to 350 degrees.
Grease a 9×13 baking dish (I uesd Pam).
Spread your frozen tots down across the bottom of the baking dish followed by your cooked and crumbly browned sausage. Set aside.
In a mixing bowl, whisk together your eggs. Next, stir in your chopped bell pepper, both onions, cheese and a big pinch of both salt and pepper. Pour this egg mixture down over the top of your casserole.
Bake uncovered 35 to 40 minutes or until browned and bubbly.
Remove from oven and serve immediately.
This casserole is a winner! Your friends and family will love it!