The Best Breakfast Casserole

Welcome to the ultimate comfort food journey – our ‘Best Brunch Casserole’! Whether you’re hosting a Sunday brunch or looking for a hearty breakfast to kick-start your day, this casserole is your new go-to. Crafted with the perfect blend of crispy tater tots, savory chorizo, and a colorful medley of bell peppers, this dish is a symphony of flavors and textures. Each bite offers the rich taste of chorizo, complemented by the subtle crunch of tater tots and the freshness of peppers. The beauty of this casserole lies in its versatility; switch up the meats, play with the spices, or choose your cheese, making it a recipe that caters to everyone’s taste. Whether you bake it in the oven for a crispy, ‘sliceable’ texture or slow cook it for a moister, softer casserole, the result is always deliciously satisfying. Ideal for make-ahead meals or last-minute brunches, this recipe promises to be the star of your table. So, let’s dive into the world of comforting brunch casseroles and make your mornings a little more special!

Ingredients

One (1) lb (or half a bag) of Ore-Ida tater tots

Cooking oil (I prefer Mazola but anything your normally use is fine)

One (1) large yellow onion, chopped

Two (2) lbs of chorizo or your preferred type of ground meat (Italian sausage and turkey sausage also work well)

Garlic powder to taste

Black pepper to taste

Cayenne pepper to taste (optional)

3 Bell peppers, chopped

6 eggs

1/4 cup milk

2 cups shredded Mexican cheese blend (or Cheddar if preferred)

Oven Instructions

Preheat oven to 375 degrees F

Cook tater tots in oven as instructed on the package

Meanwhile, sauté chopped onions in oil over medium-high heat until translucent, or 5-10 minutes. Add garlic powder and continue to stir until aromatic.

Add chorizo (or choice of meat) and brown. Add a dash more garlic powder, the black pepper, and (if desired) the cayenne pepper. Once browned, remove from heat and set aside. Do not drain the oil from the pan! It will be absorbed by the tater tots and make the whole dish more flavorful.

Once tater tots are done cooking, allow to cool for 5 minutes.

In a large bowl, combine bell peppers and chorizo with the oil. Gradually add tater tots to desired amount (I use the entire pan because I have no self control). Mix the contents of the bowl well.

In a separate bowl, combine the eggs, milk and cheese. Pour over the chorizo/potato mix and stir until well-coated.

Pour mixture into a casserole dish. Sprinkle additional cheese on top if desired.

Cover with tin foil and bake in the oven for 20 minutes. Remove foil and bake for another 10-15 minutes. Allow to cool for 5-10 minutes and serve!

Slow Cooker Instructions

Allow crockpot to heat for at least 30 minutes ahead of cooking the casserole. The casserole can be made the night before, or the morning of serving. Make sure to preheat crockpot appropriately for egg mixture.

Cook tater tots in oven as instructed on the package

Meanwhile, sauté chopped onions in oil over medium-high heat until translucent, or 5-10 minutes. Add garlic powder and continue to stir until aromatic.

Add chorizo (or choice of meat) and brown. Add a dash more garlic powder, the black pepper, and (if desired) the cayenne pepper. Once browned, remove from heat and set aside. Do not drain the oil from the pan! It will be absorbed by the tater tots and make the whole dish more flavorful.

Once tater tots are done cooking, allow to cool for 5 minutes.

In a large bowl, combine bell peppers and chorizo with the oil. Gradually add tater tots to desired amount (I use the entire pan because I have no self control). Mix the contents of the bowl well.

At this point, you can either refrigerate the mix overnight, or proceed to the next steps if preparing the same day as serving. If you are preparing same day, now is a good time to heat the slow cooker.

In a separate bowl, combine the eggs, milk and cheese.

Transfer meat/tater tot mix to slow cooker. Pour egg mix over the chorizo/potato mix and stir until well-coated. Sprinkle additional cheese on top if desired.

Slow cook on high for 2.5 – 3 hours (I usually set it for 3 hours and continuously check it. If the eggs are cooked through sooner than 3, I will set the slow cooker to keep it warm).

Serves well with hot sauce, biscuits, and/or fruit.

Cooking Tips

1. Lots of recipes call for home fries. I use tater tots in this recipe, and I cook them ahead of time because they absorb the oils and the egg well, which makes for a better flavor and texture.
2. Add spices to the meat while cooking for a smoother, oily spiciness. Add the spices during the slow cooking process for a drier, peppery spiciness.
3. Use green and red bell peppers for a little more color to the dish.
4. This casserole can be made and refrigerated the night before, or right before putting in the oven/slow cooker. I think it tastes better when made ahead.
5. The slow cooker method tends to leave the casserole more moist. The oven method holds the casserole together better for a cool “slice” look when plated.