WE DECIDED TO TREAT THE MOMS IN OUR LIVES TO A NICE BRUNCH AT THE FIREHOUSE. WORKING AT THE FIREHOUSE HAS NOT STOPPED US FROM CELEBRATING HOLIDAYS, ONE OF MY MOST MEMORABLE MEALS COOKED AT THE FIREHOUSE WAS THANKSGIVING WHEN I MADE A BOURBON ORANGE GLAZED HAM. FOR THIS BRUNCH I KEPT IT SOMEWHAT SIMPLE SO THAT SOME THINGS COULD BE PREPPED AT HOME SO WE WEREN'T RISKING NOT HAVING ANYTHING IF THE BELLS WENT OFF.....AND SURE ENOUGH THEY DID JUST AS THE CASSEROLE WAS FINISHED COOKING. BUT THE GREAT THING ABOUT THIS DISH IS IT CAN'T "OVERCOOK", THUS MAKING IT THE PERFECT FIREHOUSE BREAKFAST, BRUNCH OR EVEN DINNER MEAL. I TOOK A RECIPE AND TWEAKED IT, BECAUSE THATS WHAT I DO....JUST ASK MY WIFE!
TATER-TOT BREAKFAST CASSEROLE
INGREDIENTS:
Served 11, but with other food available
1 LB. LOOSE BREAKFAST SAUSAGE* If loose is not available, remove from casing
8 OZ. PACKAGE OF BACON
1/2 YELLOW ONION, CHOPPED
2 TBS. REAL MAPLE SYRUP
LARGE PACKAGE FROZEN TOTS
1 CUP SHREDDED CHEDDAR
1 CUP MILK
3 EGGS
A FEW DASHES OF HOT SAUCE, BLACK PEPPER, ONION AND GARLIC POWDER
SMALL HANDFUL PARSLEY, CHOPPED
PROCEDURE:
Preheat oven to 350*
Cook bacon, drain, chop and set aside. Remove most of the bacon grease, reserve for later uses. Brown sausage, drain and set aside. Saute onion in the same pan. When the onions are soft add maple syrup and cook on low for 5 minutes. While the onion cooks, in a large bowl mix the eggs and milk with hot sauce and spices.
In an 8x13 deep baking dish, pour in the sausage, onion/maple mixture and 3/4 of the bacon. Top with half of the cheese. Pour in the egg/milk mixture. Top with the tater tots and place in oven uncovered for 25-30 minutes (you can also cover at this point and put in fridge for up to a day if needed) Top with the rest of the cheese and broil till the top is nice and brown. Top with the rest of the bacon and chopped parsley. Serve