This is one of those most prized of recipes, namely one that can easily be adapted to suit your preferences. There is absolutely no ingredient that cannot be changed, or in some cases, even eliminated altogether.

Don’t have tater tots? Use hash browns of any type. Don’t like scrambled eggs? Whisk them and pour them in the pan and bake it like a quiche! Add mushrooms, eliminate the bacon, add hot sausage, peppers – whatever strikes your fancy.

Try it with ham and Swiss cheese. Give it a Mexican kick by straining the veggies out of some salsa and adding them to the scrambled eggs. Just be sure you let it sit for a few minutes before you serve it, which will help the slices hold their shape.

 

INGREDIENTS

30 oz. bag tater tot crowns (still frozen is fine)

½ Tbsp. vegetable oil

6 eggs

Salt

Pepper

2 cups shredded cheddar cheese

¾ cup cooked crumbled bacon

¾ cup cooked crumbled sausage

 

INSTRUCTIONS

 

Preheat oven to 425 degrees.

Line the bottom of a 12-inch greased cast iron skillet with tater tot crowns and then line the sides of the pan. Bake for 15 minutes.

While baking, heat the oil in a pan over medium heat. Whisk together the eggs and a sprinkle of salt and pepper. Cook the eggs until just set (they will cook more in the oven).

Remove the tater tots from the oven and use a spatula to press down on top and sides of the pizza to smash the tater tots a bit.

Top with one cup of shredded cheddar cheese.

Add the scrambled eggs, sausage crumbles and another cup of shredded cheese, making sure the cheese reaches the tater tots on the sides of the pans.

Sprinkle with the crumbled bacon and bake for an additional 10 minutes.

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Quick Tip:  This is going to be so popular at your house that you are going to want to make it again and again. Why not plan ahead? Each time you make one pan of it, make a second one at the same time and freeze it.  Now when you are having a busy morning, you can just pull this out and bake it.

Recipe courtesy of Tonia at The Gunny Sack, image courtesy of pinterest.com