It doesn’t get much better than this, folks! Tater tots, eggs, sausage, bacon and cheese combine to create a knock-out breakfast pie. If you’ve got the time to invest in a slightly more elaborate breakfast or are just looking to really impress your brunch guests, I can’t recommend this recipe to you enough. We served ours with delicious strawberry-orange mimosas.
As you’ll start to realize, Nick and I are big fans of messing around in the kitchen. Sometimes there’s more mess than we bargained for, but most of the time we’re very pleased with our creations! And sometimes we come away with an incredible masterpiece. This breakfast pie is one of our crowning kitchen achievements and will very likely see a lot of time on the field in the coming months. We both decided it was among our five favorite meals we’ve made thus far. It’s going to be a tough one to beat! Read on to learn how you can recreate this heavy-hitting breakfast pie for your own table:
Frozen tater tots
Breakfast sausage links
Bacon (peppercorn, if you can find it)
Cheddar cheese, grated
Follow the instructions provided on the bag to bake your frozen tater tots. Once they’re done, keep your oven heated to 400 F. While the tots are in the oven, fry up your breakfast sausages and bacon. Once those are done and cooled a bit, cut them up into bite-sized pieces. If your tater tots are ready, season them to taste with taco seasoning of your choosing. Line the bottom of your pie tin (use a springform tin if possible) with the seasoned tots. Next, layer in your bite-sized breakfast sausages. Cover all with a generous layer of grated cheddar. Beat 6 eggs with a bit of milk, sour cream, salt and pepper as though you’re making a scramble. Pour that over everything in the pie tin and bake for 12 minutes. Prepare a couple more eggs while you wait, either fried or poached. Once the pie is out of the oven, lay the eggs on top and cover them with your bacon bits and more cheese. Bake just a few more minutes to let the cheese melt. Cover the finished pie in hot sauce to taste. Cut and serve with a dollop of sour cream and salsa.
What’s been your best kitchen experiment?