Tex-Mex Egg Totdish

A make-ahead egg dish is a welcomed change of pace when looking for a relaxed morning.

Scrambled eggs are layered together with spicy sausage, onions, pepper and cheddar. For extra heartiness, I tossed some tatertots into the dish. Frozen potatoes whether shredded or totted are par-cooked making for a quick and easy addition to your morning casserole.

For extra Tex-Mex punch, I like to serve the Totdish with fresh pico and slices of creamy avocado.

Tex-Mex Egg Totdish

Ingredients

For the totdish

· 1/3 lb hot breakfast sausage

· ½ onion, diced

· 1 red pepper, diced

· 1 green pepper diced

· 12oz frozen tatertots

· 4oz sharp cheddar, diced

· 10 eggs

· ½ cup milk

· ½ tsp salt

· ¼ tsp black pepper

· ½ tsp garlic powder

· ½ tsp onion powder

· ¼ tsp cayenne

· 2 small avocados, sliced

For the pico

· 2 tomatoes, seeded and diced

· 1 jalapeno, minced

· 3 scallions, sliced

· 2 tbsp cilantro, chopped

· Juice of a lime

Preheat oven to 375F.

Heat a large non-stick skillet over medium heat. Grease lightly with non-stick spray, Add hot sausage. Crumble and brown until cooked through. Add the onions and peppers. Sautee until the onions are translucent and soft. Remove from the heat and allow to cool.

In a large bowl, combine the tatertots with the sausage, peppers and onions. Add most of the cheddar, reserving about 2 tbsp to sprinkle over the top.

In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and cayenne.

Grease a 2.5qt baking dish. Pour the tatertot mixture into the dish. Spread evenly over the bottom of the dish. Pour the eggs over the tatertots. Sprinkle the remaining cheese over the top of the eggs.

Bake for 30-45 minutes until the eggs are puffed in the center and golden brown on top. Cooking times will vary depending on the depth of your casserole dish.

While the eggs bake, make the pico. Combine the tomatoes, jalapenos, scallions, cilantro, and lime juice in a small bowl. Set aside until ready to serve.

Serve the Egg Totdish with fresh pico and sliced avocado.

Serves 6

Gluten Free Friendly!