Egg Bake
Who doesn't love tater tots?
Equipment
- 1 paella pan 12-inch non-stick
- 1 whisk
- 1 chef's knife
- 1 cutting board
- 1 rimmed baking sheet pan 1/4 sheet pan
- 1 mixing bowl large
- 1 mixing bowl small
- 1 saute pan 8-inch non-stick
Ingredients
- 1 red onion finely diced
- 2 cloves garlic minced
- 1/2 red bell pepper Seeded and finely diced
- 1 32oz. bag frozen tater tots thawed and patted dry
- 2 6.4oz. packages breakfast sausage sliced into 1/2-inch pieces
- 1 8oz. package frozen asparagus 1). Thawed 2). Patted dry from any excess water 3). Sliced into 1-inch pieces
- 1 12oz. package frozen peas thawed
- 1 1/2 tbsps Kosher salt
- 1 1/4 tsps fresh ground black pepper
- 1 8.oz package cheddar cheese mixed blend
- 9 eggs large
- 1 1/2 cups milk whole milk
- 4 ounces ricotta cheese whole milk
- 2 tbsps fresh chives finely chopped
- 2 tbsps fresh dill optional
- 4 tbsps 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.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 aboveArrange 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.