Slow Cooker Tater Tot Breakfast Casserole Recipes

SLOW COOKER BREAKFAST TATER TOT CASSEROLE

Steps:

• Spray slow cooker well with nonstick cooking spray
• Add about 2/3 of the bag of tater tots in bottom of slow cooker crock
• Whisk together eggs with cream, thyme, garlic powder, salt and pepper
• Pour over tater tots in slow cooker
• In a skillet over medium high heat, brown sausage while breaking apart with spatula until cooked through
• Add cooked sausage on top of eggs and tater tots
• Top it all off with remaining tater tots and 1 cup of cheese
• Cover and cook on high for 2-3 hours or low for 4-6

SLOW-COOKER TATER TOT CASSEROLE

Steps:

• In a large skillet cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5-qt. slow cooker. Add onions and mushrooms to skillet; cook over medium-high heat until vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in condensed soup, salt and pepper. Place vegetable mixture in slow cooker; add green beans and stir to combine. Top with Tater Tots and cheese. , Cook, covered, on low 6 hours. Let stand, uncovered, 15 minutes before serving.

SLOW COOKER TATER TOT BREAKFAST CASSEROLE

Steps:

• Spray a 5 or 6 quart slow cooker with non stick cooking spray.
• Crumble and brown breakfast sausage in a medium skillet until cooked through.
• Whisk eggs in a medium bowl and add them to the slow cooker.
• Add heavy cream, pimientos, ground mustard, onion, and half of cheese to slow cooker. Whisk to combine.
• Add frozen tater tots and browned sausage to slow cooker. Stir to combine and evenly coat.
• Cover and cook on high for 2 1/2 to 3 hours, rotating insert halfway through. Check to make sure eggs are set.
• Sprinkle remaining cheese on top, cover with lid until cheese has melted.
• Sprinkle with sliced green onions or chives.

TATER TOT® BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 2-quart baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and cool.
• Meanwhile, whisk milk, eggs, onion powder, salt, garlic powder, and pepper together in a bowl.
• Spread sausage mixture over the bottom of the prepared baking dish. Pour egg mixture over the top. Layer with 1/2 of the Cheddar cheese and all of the potato nuggets. Cover with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove foil and sprinkle with the remaining cheese. Bake until melted, about 20 minutes more. Remove from the oven and let stand for 5 minutes before serving.