Eggstream Organics Breakfast Bake

50 minutes
20 minutes
Farmer approved by Eggstream Farms Ltd. Recipe developed for BC Egg by Jen Laughlin, BC Egg Farmer

The holidays can get hectic! Jen and Darren, of Eggstream Organics, love this Breakfast Bake as a make-ahead-meal to help keep the Christmas chaos under control.


  • 1 bag tater tots
  • 1 tablespoon olive oil
  • 1 lb (454 grams) breakfast sausage, without casings
  • 1 medium onion, finely diced
  • 4 large eggs
  • 1 cup (250 ml) milk
  • ½ cup (125 ml) cream
  • ¼ teaspoon seasoning salt
  • ¼ teaspoon cayenne (or to taste)
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 2 cups (500 ml) grated cheddar cheese, divided
  • 1 cup (250 ml) grated Monterey Jack or Jalapeño Jack cheese, divided
  • Salt and pepper to taste


  1. Butter a large (9×13) casserole dish and place the tater tots in a single layer on the bottom of the pan.
  2.  In a large frying pan over medium heat, add the olive oil, onions and breakfast sausage. Break up the sausage and cook until the sausage is browned and cooked through, about 8 to 10 minutes.
  3. Layer sausage and onion mixture evenly over the tater tots and set aside.
  4. In a large bowl, whisk together the eggs, milk, cream, seasoning salt and cayenne. Stir in the red and green peppers, half the cheddar cheese and half the Monterey Jack cheese. Mix well.
  5. Pour the egg mixture into the casserole dish, spreading evenly over the tater tots and sausage.
  6. Top with the remaining cheeses, cover with foil and refrigerate for at least two hours or overnight.
  7. Bake in a preheated, 350 degree oven, covered for about 25 minutes. Remove the foil and continue to bake for another 20 to 30 minutes, or until the cheese is golden brown, bubbly, and the egg is set.
  8. Let stand for 5-10 minutes, then cut into 8 pieces and serve.

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