Wednesday, September 18, 2019

Tatertot Italian Sausage Breakfast Casserole #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is BREAKFAST CASSEROLES. September is National Breakfast Month and I thought what better way to celebrate than with a bunch of casserole recipes. Casseroles are so versatile and they can feed a crowd. I especially love them for holiday mornings.

I chose to make this Tatortot Italian Sausage Breakfast Casserole recipe because how could I not!? I love tatortot hotdish and it was the one casserole that was a staple in my childhood. This isn't really reminiscent of that in any way except it also has tatortots, but that was why I chose it. It has two pounds of sausage in it - mild and spicy, so it's extremely hearty but also has a little kick to it. I personally had some Frank's red hot on top of mine, so it was even more spicy but not overpowering at all. I absolutely adore the addition of onion and chive cream cheese because you get a little creamy savoriness added to the whole thing. It said to blend the cream cheese and eggs together but I didn't feel like dirtying my blender and just whisked it to the best of my ability. It didn't really whisk together as well as it could have but I kind of liked having those little bits of cream cheese dispursed throughout it.

What you need:
  • 1 lb. mild ground Italian sausage
  • 1 lb. spicy ground Italian sausage
  • Olive oil
  • 2 cloves minced garlic
  • Salt to taste
  • 1 tsp. Worcestershire sauce
  • 1 cup sliced green onion, divided
  • 1 pkg. (32 oz.) frozen tatortots, thaw partially while sausage cooks
  • 3 cups shredded sharp cheddar cheese, divided
  • 2 1/2 cups half and half
  • 10 large eggs
  • 4 oz. onion and chive cream cheese, softened
  • 1 tsp. black pepper
  • 1 tsp. ground mustard
  • Dash of ground nutmeg
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add sausage and 1/2 cup green onions and cook until sausage is browned and crumbled.
  3. Add garlic, salt, and Worcestershire sauce and cook for 1 more minute. Drain, if needed.
  4. Coat a 9x13-inch baking dish with nonstick cooking spray.
  5. Layer tatortots in the baking dish and sprinkle with 1 cup cheese.
  6. Top with cooked sausage and 1/4 cup green onions. Top with 1 cup cheese.
  7. Whisk together half and half, eggs, cream cheese, salt to taste, black pepper, ground mustard, and nutmeg.
  8. Pour the egg mixture over the top and then top with 1/2 cup cheese.
  9. Bake in a preheated 350 degree oven for 50 to 60 minutes.
  10. Rest for 5 to 10 minutes and then sprinkle with remaining 1/4 cup green onions.
    Recipe from Melissa's Southern Style Kitchen

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    The winner of the 30-MINUTE MEALS Food Fight is Sue from Palatable Pastime with her Spicy Chicken Stirfry Noodles. This fabulous dish has veggies galore and a sauce that sounds out of this world!


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