Im planning to tweak this recipe into individual muffins soon to make an. Leave it covered and bake for 30 minutes. Another thing I love about this casserole is that the leftovers reheat really well. Bake and enjoy– When you are ready to bake the casserole, remove the pan from the refrigerator and let it come to room temperature as you preheat the oven.Cover the beef and cheese mixture with tater tots. Pour the beef mixture into a prepared 9 x 13 baking dish. The eggs won’t have soaked into the potatoes to break them down as much but it will still be delicious. In a medium bowl, whisk together the corn, soup, beef, sour cream, seasonings, 1 cup of cheese, and 2 tbsp of the green onion tops, and the crumbled and cooked bacon. You can also make it the same day and skip this step. This will help all the liquid soak up into the potatoes. Refrigerate– Put a cover of aluminum foil over the top and let it refrigerate overnight.Add all that cheese all over the very top. Then you will take a medium bowl, whisk the eggs, milk, and seasoning salt together, and pour this all over the casserole. Sprinkle the meat and vegetables all over the top of the tots. No need to make it look pretty, they only need to be in a single layer. Assemble the casserole – Add the tater tots to a 9×13-inch pan.The vegetables should be cooked through but still have a little crispiness to them. Prepare meat and vegetables- Start by cooking all the meat and raw vegetables.This breakfast casserole is so easy to make. *See the recipe card at the bottom of the page for detailed instructions and a list of ingredients. Shredded cheese– Colby and Cheddar cheese are the most popular breakfast cheeses since they are mild and pair nicely with eggs but switching it up with bold flavors like Swiss or Pepper Jack would give it a nice twist.Cook the meat and drain any excess grease before adding it to the casserole. Breakfast meat– 2 cups of any meat like sausage, bacon, ham, turkey sausage, or chicken will taste great in this casserole.You can also use frozen vegetables and there’s no need to thaw, just add frozen. Jen Causey Prop Stylist: Christine Keely Food Stylist: Ana Kelly. Arrange Tater Tots in an even layer in a lightly greased (with cooking spray) 13- x 9-inch baking dish. Cook all the veggies until they are softened but still have a little crunch. Whisk together eggs, Monterey Jack cheese, milk, salt, and pepper in a large bowl. I do recommend onions or onion powder as it gives a very savory flavor to the dish. The casserole in the pictures has red and green peppers and onions. Vegetables– you need 2 cups of any variety of veggies like peppers, onions, mushrooms, or zucchini.My suggestion would be to pre-assemble the casserole the night before (at. Eggs– large regular eggs worked well in the recipe but can be easily swapped out for brown eggs or more egg whites. That said, I do believe the texture may come out differently from the original recipe.No need to thaw them out either! You will need around 6 cups or 24 ounces of tots. Any brand or shape seems to work for this recipe. Tater tots– the best part of this dish is that it is made with frozen tater tots.
0 kommentar(er)
