Creole Breakfast Egg Bake with Sausage and Potatoes
This Creole Breakfast Egg Bake with Sausage and Potatoes is an incredibly zesty, hearty breakfast! It's a satisfying way to start your day!
Servings: 8 servings
Calories: 493kcal
Ingredients
- 1 32-oz. bag tater tot potatoes
- 1 Tbsp. olive oil
- 1 lb. bulk breakfast pork sausage
- 1 medium yellow onion, finely chopped
- 12 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 4-oz. jars diced pimentos, well drained
- 2 cups shredded cheddar cheese
- 1 Tbsp. Tony Chachere's Original Creole Seasoning
- 1 1/2 Tbsp. Dijon mustard
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Add tater tots to dish in an even layer. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and onion, breaking up the sausage with a wooden spoon, and cook until the sausage is no longer pink and the onion is translucent. Remove from heat and drain fat. Set aside.
- In a large bowl, whisk together eggs, milk, heavy cream, diced pimentos, shredded cheese, Tony Chachere's Original seasoning and Dijon mustard. Add the sausage mixture and mix until well combined. Pour this mixture over the tater tots in the prepared baking dish.
- Bake for 50-55 minutes until the egg bake is lightly browned, puffy and center is set. Remove from the oven and let stand for 15 minutes before cutting into squares and serving.