Once in a while we will have a brunch luncheon at the church after services on Sunday. It’s nice to get together with everyone for a little while instead of just saying hi and bye as we walk in and out of the church. I like to double up on this recipe and take it with me. Everyone loves it and there are never any leftovers when I go to pick up my pan. Sometimes, if I’m lucky, the ladies will even wash it for me before I leave. Now that’s how you are supposed to do a luncheon let me tell ya!
Check out what they are saying about this recipe over at Small Town Woman:
“This recipe is easy and cheesy and sure to be pleasy!”
I never hear any complaints from my table when this is on it… I bet you won’t either!
Ingredients
25 frozen Ore-Ida tater tots
1/2 lb Italian breakfast sausage like Jimmy Dean all natural
1/2 small onion chopped
1 teaspoon basil
1 teaspoon oregano
1 tablespoon parsley
4 large eggs
4 large Eggland’s Best egg whites
1 cup Kraft sharp cheddar shredded
1 cup Monterey Jack shredded
1/4 cup provel
Instructions
Bake tater tots according to directions.
Meanwhile brown breakfast sausage over medium heat. When almost completely brown add onion, basil, oregano and parsley. Continue cooking until sausage is browned. Remove from heat.
Whisk eggs, egg whites, cheddar and Monterey Jack together. Spray 1.5 quart dish with non stick cooking spray. Add sausage mixture. Pour egg mixture over the top. Scatter cooked tator tots on top. Move oven to 350 degrees.
Bake 20 minutes. Add provel to top and cook for an additional 10 minutes or until eggs are set in center. Allow to cool 10 minutes before eating.
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Quick Tip: Try it with bacon or ham!
Thanks again to Small Town Woman for this tasty recipe.
