Tater Tot Quiche
Rise and shine! It's the weekend and a full breakfast with the whole spread - eggs, bacon, hash browns - is just how I like to kick things off. Only problem is, I don't necessarily want to go through all the steps, not to mention the cleanup.
When it comes to Saturday brunch, I like it two ways: in a casserole and in my PJs. So I'm thinking this recipe below will meet that criteria. Inspired by none other than Mama D, this casserole is simple to whip together in the morning or even the night before.
It starts with a crust of tater tots. Yes, tater tots! Simply smash them into a pie plate then top with a delicious egg filling and, of course, cheese. Stick it in the oven and let it bake while you sit on the couch in your sweats with a large cup o' joe in your hand. I just described the ultimate brunch scenario, did I not?
Putting the easy factor aside, did I mention how tasty this breakfast quiche/casserole is? Soft, seasoned tater tots with a layer of loaded omelet filling topped with cheesy goodness. Stick your fork in this baby and it becomes a bite full of brunch bliss.
And probably the best part of this tater tot quiche is the blank canvas it creates for a variety of different fillings. The recipe below is classic and for more of a Denver omelet style quiche, but if you like spicy, throw in some sausage, green chilies and Tabasco. Kick it up a notch with some pepper bacon, mushrooms, Swiss and spinach. This quiche is your oyster!
TATER TOT QUICHE
Ingredients
About 30 frozen tater tots, enough to fill a pie plate
6-8 eggs
Splash of milk
1 cup diced ham
1/2 diced green bell pepper
1/2 cup chopped white onion
1 cup shredded sharp cheddar cheese
1 teaspoon Johnny's seasoning salt
1 teaspoon salt
1 teaspoon pepper
DirectionsSpread tater tots evenly in a greased pie plate. Let thaw at room temperature for about an hour. Or, if you're impatient like I tend to get, defrost in the microwave! Once thawed, lightly smash tater tots to form a crust using the bottom of a glass. Season with Johnny's.Preheat oven to 425 degrees. Bake the tater tot crust for 15 minutes. Whisk eggs with a splash of milk. Add ham, bell pepper, onion, salt and pepper. Pour over top of tater tot crust. Top with cheese and bake for 24 minutes, or until eggs are firm. Let cool for about 10 minutes before slicing into wedges. Top with Sriracha or your favorite hot sauce.
