Egg Bake is a staple at the Ricke house. We have changed recipe’s over the year – each time as the girls try a new one and find it to be their FAVORITE! And this one is no exception. This recipe we found leading up to our youngest’s high school graduation. Becky wanted a brunch --- with Grandpa making pancakes, Biscuits with sausage gravy, and EGG BAKE! So – let the experimenting begin! And --- this one was a keeper!
I have a few pictures here of the egg bakes made for a wedding shower we hosted ( I wish I had finished product pictures before they were dug into – but oh distraction of so many shower pretties!!)
If you make egg bakes you are going to find the recipe a little random, but trust me…the finished product is SO worth it! It is a very forgiving recipe too – you can adjust the ingredients really however you wish, and then just check to make sure it is set up when you pull it out of the oven! We have a lot of picky eaters ( ok, you all know now that I might be the pickiest) so we adjust to whomever is home at the time!
The ones made for this event were (1) breakfast sausage, (1) diced ham, and (1) vegetable featuring mushrooms, red bell peppers and fresh picked asparagus. Gotta love asparagus season!
I also adjust the seasonings from the original recipe -- so I will write in the recipe as it came and and note what I “actually” put in. LOL --- I really can’t leave a recipe alone completely and I know what my family likes!
Here is the recipe --- enjoy --- and drop me a note to let me know what you think! Hope it “makes the cut” at your house too! 😊
Tator Tot Egg Bake
Mix Together in a separate bowl:
2 cups of milk
Seasonings (they call for 1 tsp salt, ½ tsp pepper, ¼ tsp onion powder)
(I use: 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika)
30 oz tator tots (I use probably a little less per batch – just cover the bottom of the baking dish)
1# sausage (I usually add sausage but can put in ham or bacon and/or veggies too)
1 ½ cup cheddar cheese
½ cup mozzarella cheese
Spray your baking dish, and put in a layer of tator tots, cover with your choice of toppings and the shredded cheese. Pour over the egg/milk/seasoning mixture.
Bake at 350* for 35-40 minutes. I will tell you that I have never had it ‘done’ in that amount of time…it is always closer to an hour for me. I do start checking it at about 40 minutes though so it doesn’t get too done!
I hope your enjoy this!