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. Cook all the veggies until they are softened but still have a little crunch. 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.Eggs– large regular eggs worked well in the recipe but can be easily swapped out for brown eggs or more egg whites.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.
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