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The Kitchn: A quick way to feed a hungry crowd

By Christine Gallary on

TheKitchn.com

My love of tater tots is eternal. I'll gladly eat them any time of day, including for breakfast. They're basically hash browns, right? So, of course, I think using them to crown an egg casserole is ingenious. In the following recipe, the tater tots bake up golden-brown and crunchy, covering a custardy egg layer full of tender broccoli, sweet bell pepper and sharp cheddar cheese. A square of this savory breakfast bake has it all -- veggies, protein and starch -- and it's a great way to start any morning or feed a hungry crowd.

A few smart shortcuts

Unlike bread-based egg bakes, this one doesn't require a soak overnight, so it can be thrown together in the time it takes the oven to heat up. You can also stash a bag of broccoli and tater tots in the freezer so you can make this at a moment's notice; neither the tots nor the broccoli need to be thawed first to make this. And instead of chopping onions, stick with scallions. They add the same flavor, and all you have to do is toss them in!

Veggie-Packed Tater Tot Breakfast Bake

Serves 8

 

Cooking spray

1 pound frozen broccoli florets

1 medium red bell pepper, diced

1/3 cup thinly sliced scallions

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