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Tater Tot Egg Bake-Guest Post

Hi Secret Recipe Club fans!  I am so happy to be here guest posting here today. Before we get to the recipe, allow me to introduce myself.I’m Amy and I blog over at Amy’s Cooking Adventures and the newly launched, Amy’s Confectionery Adventures, a place for all things sweet!  I am a stay at home Mama of two awesome little boys.  I love to cook healthy meals for my family, but we always leave some room for dessert! I also teach Zumba a couple nights a week (because of the desserts!)
It is easy to focus only on sweets during the holiday season, so I thought I’d share an egg bake
today.  This egg bake is especially scrumptious because it uses tater tots (or crowns) instead of hashbrowns.

This is also one of those recipes that you can very easily make your own. In place of the turkey sausage you could use pork sausage or even bacon – or better yet – a mix of the two!
I threw in some sautéed mushrooms and spinach because that’s what I had on hand. But you can really use anything you’d like – maybe bell peppers and onions? Broccoli and carrots? The possibilities are endless.
I whipped up this egg bake on a weeknight for an easy brinner, but it would also be lovely on Christmas morning, greeting sleepy little eyes as they run for their stockings!

Recipe Notes: *Make this recipe your own my switching up the meat and veggie combinations to suit your taste!
Tater Tot Egg Bake
Adapted from Group Recipes
1 lb turkey breakfast sausage
4 oz baby bella mushrooms, roughly diced
3 oz fresh spinach, roughly chopped
6 eggs
1 cup lowfat milk                                       
8 oz (2 cups) medium cheddar cheese, shredded
1 ½-2lbs potato crowns
Dash of seasoning salt
Preheat the oven to 375 degrees F.
Brown the sausage in a large skillet over medium heat.  Add the mushrooms and cook until they begin to release their liquid, 3-5 minutes.  Add the spinach and cook until wilted, 1-2 minutes.
Spread the sausage mixture in the bottom of a 9×13 baking dish.
Whisk together the eggs and milk. 
Pour the egg mixture over the sausage. Sprinkle the cheese evenly over the top. 
Layer the potato crowns in a single layer over the entire casserole and season lightly with seasoning salt.
Bake in the preheated oven for 45-50 minutes or until the egg has set.
If the potatoes are browning too quickly, cover the casserole dish with a layer of aluminum foil.
Serves 4-6
Thank you Amy for the wonderful post. Please check out more of Amy’s delicious recipes at Amy’s Cooking Adventures.
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