Tatortot Italian Sausage Breakfast Casserole
What you need:
- 1 lb. mild ground Italian sausage
- 1 lb. spicy ground Italian sausage
- Olive oil
- 2 cloves minced garlic
- Salt to taste
- 1 tsp. Worcestershire sauce
- 1 cup sliced green onion, divided
- 1 pkg. (32 oz.) frozen tatortots, thaw partially while sausage cooks
- 3 cups shredded sharp cheddar cheese, divided
- 2 1/2 cups half and half
- 10 large eggs
- 4 oz. onion and chive cream cheese, softened
- 1 tsp. black pepper
- 1 tsp. ground mustard
- Dash of ground nutmeg
Directions:
- In a large skillet, heat olive oil over medium-high heat.
- Add sausage and 1/2 cup green onions and cook until sausage is browned and crumbled.
- Add garlic, salt, and Worcestershire sauce and cook for 1 more minute. Drain, if needed.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- Layer tatortots in the baking dish and sprinkle with 1 cup cheese.
- Top with cooked sausage and 1/4 cup green onions. Top with 1 cup cheese.
- Whisk together half and half, eggs, cream cheese, salt to taste, black pepper, ground mustard, and nutmeg.
- Pour the egg mixture over the top and then top with 1/2 cup cheese.
- Bake in a preheated 350 degree oven for 50 to 60 minutes.
- Rest for 5 to 10 minutes and then sprinkle with remaining 1/4 cup green onions.
Recipe from Melissa's Southern Style Kitchen
Posted on Fantastical Sharing of Recipes