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5 from 8 votes
Creole Breakfast Egg Bake with Sausage and Potatoes
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Course: Breakfast
Cuisine: American, Creole
Keyword: Egg Bake
Servings: 8 servings
Calories: 493 kcal
Author: MaryAnn Dwyer
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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts
Creole Breakfast Egg Bake with Sausage and Potatoes
Amount Per Serving
Calories 493 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 18g113%
Cholesterol 373mg124%
Sodium 694mg30%
Potassium 380mg11%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 27g54%
Vitamin A 1774IU35%
Vitamin C 3mg4%
Calcium 302mg30%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.