This Egg Bake, topped with a layer of tater tots, is a hit around my house. I mean, who doesn’t love tater tots? This dish has the ingredients of a frittata, but with a crunchy layer of potatoes on top. Yummy! 🥔🥔🥔

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes to 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yields: 10 servings
Equipment: 1 (12-inch) non-stick Paella pan, 1 (8-inch) non-stick sauté pan, whisk, chef’s knife, cutting board, rimmed baking sheet pan, large mixing bowl, small mixing bowl

Ingredients:
1/2 red onion. finely diced
2 cloves of garlic, minced
1/2 red bell pepper, seeded and finely diced
1 (32-ounce) bag of thawed frozen tater tots, patted dry (you may have extra tots)
2 (6.4-ounce) packages of breakfast sausage links, sliced into 1/2-inch pieces
1 (8-ounce) package of thawed frozen asparagus, patted dry from any excess water, sliced into 1-inch pieces
1 (12-ounce) package of thawed frozen peas
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of fresh ground black pepper
8 ounces of shredded cheddar cheese, mixed blend
10 large eggs
1 1/2 cups of whole milk
4 ounces of ricotta cheese
2 tablespoons of fresh chives, finely chopped
2 tablespoons of fresh dill, optional
Queso Fresco for garnish, optional

Instructions:
Preheat oven to 350° F.
Liberally spray the Paella pan with non-stick cooking spray on the sides and bottom.

Heat a small sauté pan over medium-high heat. Add the diced red bell pepper, onion, and minced garlic. Season with 1/2 a tablespoon of Kosher salt and 1/4 a teaspoon of freshly ground black pepper. Stir together and cook until fragrant, 4 to 5 minutes. Next, add the sliced breakfast sausage and cook for another 5 minutes, stirring occasionally.

Add the thawed asparagus, peas, and cooked sausage mixture to the greased Paella pan.

Whisk together the 9 eggs, milk, shredded cheese,1 tablespoon of Kosher salt, and 1 teaspoon of freshly ground black pepper in a large mixing bowl. Pour the sausage and veggie mixture over.

Add the ricotta cheese, 1 egg, and a light sprinkling of Kosher salt and freshly ground black pepper to season in a small mixing bowl, and mix to combine. Spoon on dollops of the whipped ricotta mixture over the egg and veggie mixture as seen in the picture above

Arrange the potato tots on top of the custard filling in a uniform pattern. Sprinkle the tots with Kosher salt and fresh ground pepper to taste.

Bake on the middle rack of the oven until the tater tots are golden brown and the eggy mixture is set, about 40 minutes. (You can stick a fork into the Egg Bake to ensure it is cooked all through.)

Sprinkle with fresh chives and, if desired, top with fresh Queso Fresco to serve.
There you have it, this is my Egg Bake.

Notes:
1) You want to ensure the vegetables are visible and aren’t swimming in the egg mixture. This way, the potato tots don’t sink.

2) If you have remaining tots, you can bake them off and snack on them later!

3) After being cooked, store it in an airtight container or wrap it tightly with plastic wrap for no more than 3 days in the fridge. Do not freeze. You can cook and prepare each component of the dish ahead of time and assemble it when ready to bake!

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/