Breakfast for Dinner
Sausage and Potato Tot Breakfast Casserole
Blueberry Muffins
Ingredients
- 1 (16-oz) pkg ground pork sausage
- 1 red bell pepper, chopped
- 6 green onions, chopped
- 1 (28-oz) pkg frozen extra crispy potato tots, thawed and divided
- 1 (8-oz) block pepper Jack cheese, shredded and divided
- 10 large eggs
- 1½ cups milk
- 1 Tbsp Dijon mustard
- 1½ tsp garlic salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F. Cook sausage, bell pepper, and onions in a large skillet over medium heat until sausage is browned and crumbly.
- Stir in 2 cups potato tots and 1½ cups cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
- Whisk together eggs, milk, mustard, garlic salt, and pepper in a large bowl. Pour over sausage mixture. Arrange remaining potato tots over casserole.
- Bake 45 to 55 minutes or until center is set. Sprinkle with ½ cup cheese, and bake 5 minutes longer or until cheese melts.
Side Dish Ingredients
- 2 (6.5-oz) pkg blueberry muffin mix
Side Dish Instructions
- Prepare muffin mix according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
772
|
242
|
1014
|
| Fat (g) | 50 | 5 | 55 |
| Sat. Fat (g) | 16 | 2 | 18 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 37 | 47 | 84 |
| Fiber (g) | 4 | 0 | 4 |
| T. Sugs (g) | 4 | 23 | 27 |
| A. Sugs (g) | 0 | 23 | 23 |
