Sausage and Potato Tot Breakfast Casserole
Seedless Grapes and Blueberry Muffins
Ingredients
- 1 (16-oz) pkg ground pork sausage
- 1 red bell pepper, chopped
- 6 green onions, chopped
- 1 (28-oz) pkg extra-crispy frozen potato tots, thawed and divided
- 1 (8-oz) pkg shredded pepper-Jack cheese, 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 until blended. 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 is melted.
Side Dish Ingredients
- 2 (6.5-oz) pkg blueberry muffin mix
- 1½ lb seedless grapes
Side Dish Instructions
- Prepare muffin mix according to package directions.
- Serve muffins and grapes alongside casserole.
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