Western Egg Casserole

This year was the first year we were home and not traveling for Easter. We wanted to establish some of our own family traditions for Easter. I wanted to do a brunch and make something different. I alway make a Frittata or a quiche. Here is what I came up with.

Easy, one pan Western Egg Casserole. My Hubs is a huge tater tot fan so I added those in for him! Our menu included Homemade Gluten Free Waffles with strawberries and whipped cream, fresh fruit, and Gluten Free Cinnamon bites. Check it out.

What you need:

12 eggs

1 box of Baby Bellas Mushrooms

1 bunch of green onion

1 red pepper

1 green pepper

1 pound of bacon, cooked

1 32 oz bag of tarter tots

2 cups of shredded Cheddar Cheese

1 tsp fresh Garlic

Salt

Pepper

9 x 13 baking dish

How to:

Preheat oven to 350.
Wash and chop mushrooms, green onion, red & green peppers.
Mince garlic
Cook bacon and drain off fat.
Dice bacon.
Crack eggs into a bowl and beat eggs together.
Add into the bowl, Cheddar Cheese, diced bacon, garlic, salt & pepper and veggies.
In a 9 X 13 size greased baking dish, place tator tots on the bottom of the dish.
Add egg mixture on top.
Cook for 1 hour to 1 ½ hours.

Serve with Fresh Fruit.

What’s your favorite go to breakfast/ brunch dish to make?

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Comments (8)

So, believe it or not, I really never loved breakfast. I always ate it…but would grab a day-old mac-n-cheese or some cake for breakfast. Now that I eat clean, I definitely eat something but it’s usually a smoothie of sorts. For a family breakfast, I like to make homemade pancakes. I usually puree butternut squash or bananas to add a little nutrients to the whole wheat pancake flour, though. I think it’s awesome you added tater tots to the dish, too.

Thank You Honey Blog says:

April 10, 2015 at 9:31 AM

Thanks! I’m with you I rather have fresh juice, a smooth, bowl of fruit, or a half of grapefruit for breakfast. This was perfect for Easter and feeding a ton of people!