Description
Eggs, bacon, sausage and tots are the stars of this indulgent and delicious breakfast casserole that’s perfect for Christmas morning or Sunday brunch.
Ingredients
Scale
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1/2 teaspoon thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 pound frozen tater tots or hashbrowns
- 4 frozen fully cooked sausage patties
- 1/2 cup grated cheddar
- 4 pieces crispy cooked bacon, broken into large pieces
Instructions
Instant Pot Instructions:
- In a mixing bowl beat together the eggs, salt, pepper, milk, thyme, onion powder and garlic powder with a whisk.
- In an oven safe dish that fits inside your Instant Pot (I used this one*) add the tater tots in a single layer. Then place the sausage patties on top of the tots. Pour the egg mixture over the top. Then sprinkle the cheese and bacon pieces on top.
- Cover the dish with foil. Pour 1 ½ cups of water into bottom of Instant Pot. Place the dish on top of a trivet with handles. Lower the dish into the bottom of the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting.
- Remove the dish and the foil. Scoop onto plates and enjoy.
Slow Cooker Instructions (can easily be doubled or tripled):
- In a mixing bowl beat together the eggs, salt, pepper, milk, thyme, onion powder and garlic powder with a whisk.
- In your slow cooker, add the tater tots in a single layer. Then place the sausage patties on top of the tots. Pour the egg mixture over the top. Then sprinkle the cheese and bacon pieces on top.
- Cover and cook on high for 90 minutes to 2 hours. Eggs should be set.
- Serve and enjoy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Breakfast
- Method: Instant Pot or Slow Cooker