My kids love a hot breakfast, well most of them! My 13 year old won’t eat much more than a yogurt before he is out the door, but my other two enjoy something warm and filling first thing. I am that way too! I will take a hot breakfast over cold cereal any day!
We have a favorite breakfast casserole which I enjoy making, but often times it is too big for us to finish, or kids go off to the other parents’ house and I end up with a lot left over and no one to eat it. So a few months back I decided to break my recipe down and place it in smaller casseroles to cook fresh each morning.
I make the recipe (double batch normally) plan to cook one the following morning – you can guess what’s for breakfast at our house tomorrow! I take the rest and divide it among smaller dishes for individual size servings.
I freeze the smaller containers wrapped in foil and then I can pop them in the toaster oven to cook up fresh and surprise one of the non-suspecting targets! It tastes better fresh rather than cooking them all up and then just re-heating – trust me.
Here is our quick and easy recipe – and no it is not full of healthy stuff! I wish I could credit the recipe to someone, but it was passed to me by someone on a recipe card and that was it!
Breakfast Casserole
1 lb sausage, browned
8 eggs
1 can cream of mushroom soup
1 can milk
½ lb grated Cheddar Cheese
1 bag Tator Tots
Line 9 X 13 pan with tater tots. Mix all other ingredients. Pour over tater tots. Bake 350 degrees for 1 hour. (For smaller sizes, your baking time will vary)
What hot breakfast ideas do you have for your family? Do you think making a hot breakfast will jumpstart your family’s day?
{ 3 comments… read them below or add one }
I just made this today since Sunday mornings are always so hectic. It was in the oven before anyone else was awake! (I cooked sausage last night so all I had to do was mix and throw it in the oven). Outstanding!!! This really is a keeper recipe. I didn’t have cans of milk, so used a cup of 2% and wasn’t sure if the tater tots were supposed to go in frozen or thawed. I did frozen and it turned out beautiful. I don’t know how different it might be if I can used canned milk or thawed tater tots, but I’m so happy with the current outcome, I’ll keep it the way it is. This is a must-try recipe
I am so glad you liked it – BTW, I guess I wasn’t clear enough in my directions or I have always read it wrong – but I just fill up the soup can with milk and use that! LOL – I have never used canned milk, so you are good!
Sounds good; but I can’t eat lactose. I buy lactose-free mild; but have never found a lactose-free cream of mushroom soup. Any idea? (Of course, I could make my own mushroom soup; but that seems a bit much.)
Thanks!
–Margaret