I’m sending this one out to my friend Mary Anne. Her Pinterest feed is comprised almost exclusively of recipes that involve cheese and/or jalapeños. She is a lover of tacos and was the #1 fan of the Potaco (potato taco, it’s all in the name) formerly on offer during the brunch service at, the now closed, Murray Street Kitchen. Really, this dish is my attempt to weasel my way into her good graces and her Pinterest feed.
This casserole starts strong with a solid foundation of tater tots. It’s midsection is a robust combination of Monterey jack, breakfast sausage, peppers and onions. It finishes strong with a dozen eggs, whisked into submission with the help of some milk and a healthy dose of hot sauce. All topped with yet another layer of Monterey jack and a sprinkle of jalapeños and chives.
Times I would recommend making this dish include, but are not limited to:
- It’s snowy outside and you want something to warm your soul.
- Your post-breakfast plans include Netflix and food coma.
- You’re having Mary Anne over for brunch – she’s bringing Caesars.
I am a bit of a hot sauce snob. My personal favourite, and what I used in this recipe was the Scorpion Chili Hot Sauce from Stasis Preserves out of Toronto. You can order online or buy locally at the St. Albert’s Cheese Factory. If you know of anywhere else in the Ottawa area that sells Stasis hot sauces, please let me know in the comments below.
All that being said, I am going to attempt making my own hot sauces in the near future. My friend Julia bought me a hot sauce making kit for my birthday and I want to try my hand at that.
This recipe yields 8 servings so you might want to save it for the next time you’re hosting boozy brunch or this could be great to share with your family over the holidays. All the melty cheese is guaranteed to restore even the most frayed of nerves after extended “quality time” with your in-laws.
- 1 pound hot or mild breakfast sausage
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 12 large eggs
- ½ cup whole milk
- 1 tablespoon hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 32- oz. bag frozen potato tots
- 2 cups shredded Monterey Jack cheese blend divided
- 1 jalapeño sliced
Preheat oven to 350°F. Heat a large skillet over medium-high. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add onion and bell pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.
Whisk together eggs, milk, hot sauce, salt, and black pepper in a large bowl. Arrange tots in an even layer in a lightly greased 3-quart baking dish. Top with 1 cup cheese and the sausage mixture. Pour egg mixture evenly over tots and top with remaining 1 cup cheese.
Bake until set in the middle, 50 to 55 minutes. Let stand 10 minutes before serving. Top with jalapeño and chives.
Recipe from: Grandjean, Paige. "Potato Tot Breakfast Casserole." Real Simple. November 2017.