The “Golden Grid” Breakfast Casserole
This recipe uses a “Heavy-Seasoned” custard to ensure the potatoes don’t wash out the flavor of the sausage and eggs.
| Category | Details |
| Prep Time | 15 minutes |
| Bake Time | 40–45 minutes |
| Total Time | 1 hour |
| Yield | 8–10 servings |
🍴 Ingredients
- The Foundation:
- 1 lb Ground breakfast sausage (Sage or Spicy)
- 1 Small yellow onion, diced
- The “Glue”:
- 8 Large eggs
- 2 cups Whole milk
- 1 tsp Dry mustard (cuts through the richness)
- ½ tsp Salt & ½ tsp Black pepper
- The Heart:
- 2 cups Sharp Cheddar cheese, shredded
- 1 bag (32 oz) Frozen Tater Tots (do not thaw!)
- The “Zest”:
- 2 Green onions, sliced (for garnish)
👩🍳 Instructions
1. The Savory Sauté
- Preheat your oven to 190°C (375°F). Grease a 9×13 inch baking dish.
- In a large skillet, brown the sausage and onion until the meat is cooked through. Drain the excess fat.
2. The Bottom Layer
- Spread the cooked sausage and onions evenly across the bottom of the baking dish.
- Sprinkle 1 ½ cups of the cheese directly over the meat. This creates a “cheese barrier” that keeps the eggs from making the bottom of the casserole too wet.
3. The Custard Pour
- In a large bowl, whisk the eggs, milk, dry mustard, salt, and pepper until frothy.
- Slowly pour the egg mixture over the sausage and cheese.
4. The “Tot” Alignment
- Arrange the frozen Tater Tots in neat rows on top of the liquid.
- The Pro Move: Press them down just slightly so the bottom third of the tot is submerged in the egg, but the top is completely dry. This “anchors” them to the casserole.
5. The Golden Bake
- Bake for 40–45 minutes. The casserole is done when the eggs are set (no jiggle in the center) and the tots are a deep, crispy brown.
- Sprinkle the remaining ½ cup of cheese on top in the last 5 minutes of baking.
The “Cowboy” Twist: For a smoky, southwestern version, stir ½ cup of diced green chiles into the egg mixture and swap the Cheddar for Pepper Jack. Serve with a side of salsa and avocado.