RISE AND SHINE BREAKFAST CASSEROLE

Rise and Shine Breakfast Casserole image

This recipe is a cross between a traditional breakfast casserole and a tater tot casserole. So good! It's savory and makes for a hearty breakfast. All of the work is done the night before. The best part is just having to pop it in the oven in the morning. This feeds a nice sized family and would be great on a holiday morning when...

Provided by Holly Watson

Time 1h5m

Number Of Ingredients 8

Ingredients

6 - 12 slice bread (use your favorite)
1/2 - 1 lb bacon (or sausage if you prefer)
1 pkg shredded cheese (8 oz)
1 pkg tater tots (32 oz)
8 eggs
2 1/2 c milk
1/2 c heavy cream or half and half (can use 1/2 cup more milk if you dont have any)
salt & pepper, to taste

Steps:

1. Spray a large casserole dish with non-stick spray.
2. Tear the 6-12 slices of bread into pieces about the size of a half-dollar. Line the bottom of the pan with the bread. Make sure the bottom of the pan is completely covered. Set aside.
3. Fully cook the bacon (or sausage) in a skillet. Remove and pat dry with a paper towel to get rid of the extra grease. **Note: You can use as much or as little meat as you want. If you have a meat lover in the family you might want to try both bacon and sausage together in this recipe.**
4. Spread the meat generously over the bread, making sure the meat is evenly distributed. Sprinkle 1/2 the bag of cheese on top of the bacon/bread layer. Set aside.
5. Bake tater tots as directed on package. Once they are crispy & golden brown, place them on top of the cheese layer. Using a fork, run over tater tots to break some open so there will be potatoes in every bite. Set aside.
6. In a medium/large bowl, crack 8 eggs (if making a smaller casserole you may have to use 6; or if a larger about 10+) Scramble the eggs with a fork. Add 2 1/2 cups milk and 1/2 cup heavy cream to the egg mixture and whisk well. Season to taste with salt and pepper. **Note: Again if you do not have these on hand or want to trim the calories just substitute for an additional 1/2 cup milk.***
7. Pour egg/milk over the casserole, paying special attention to the corners and sides as they tend to dry out if they don't have enough liquid.
8. Sprinkle the other 1/2 bag of shredded cheese on the top of the casserole.
9. Cover with foil and let refrigerate overnight. (You don't necessarily have to do this step but it makes the casserole a hundred times better! Really easy to make it the night beforehand and just pop it in the oven in the morning!)
10. Remove from refrigerator. Remove tin foil. Bake at 350 degrees for 45-60 minutes depending on your oven. **Note: You can always put the foil back over the dish to prevent premature browning/burning.**
11. Let cool for about 5 minutes before serving. Enjoy! :)