- 1 lb ground pork breakfast sausage
- 1 bell pepper seeded and chopped
- 1 yellow onion chopped
- 8 oz package fresh sliced mushrooms
- 12 eggs
- 10.75 oz can cream of mushroom soup
- 1 1/4 cups milk
- 2 cups shredded cheddar cheese divided
- 32 oz package frozen potato rounds aka, tater tots!
In a large skillet, cook sausage over medium heat until almost cooked through. Add bell pepper, onion and mushrooms to the skillet and cook till the veggies are tender and meat is cooked all the way through, about 5 minutes. Drain the grease and set aside.
Preheat oven to 350 degrees F and coat a 9×13 baking dish with cooking spray. In a large bowl, beat together eggs, cream of mushroom soup, milk and 1 cup of the cheese. Add the sausage-veggies mixture and mix well. Pour contents into prepared the baking dish. Drop in the tater tots. (If prepping the night before, leave out the tater tots until just before baking.)
Bake uncovered in the preheated oven for 55 minutes. Sprinkle with the remaining 1 cup of cheese and bake an additional 10-15 minutes, or until cheese is melted and eggs are cooked through. Let sit for 10 minutes before serving.
Replace sausage with a leaner meat if desired, but the sausage adds incredible flavor to the dish!
Use the red, orange or green bell pepper - pick your favorite!
Add up to 1 cup extra of veggies for added flavors and textures.
Put out some sour cream and chopped green onions for a perfect condiment to compliment the meal.
Calories: 385.24kcal | Carbohydrates: 22.9g | Protein: 21.32g | Fat: 23.39g | Saturated Fat: 9.04g | Cholesterol: 239.19mg | Sodium: 698.93mg | Fiber: 2.48g | Sugar: 2.8g