Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

Tater-tot Breakfast Casserole – kind of

4 Comments

Made this yesterday evening in between classes. It literally took me less than a half hour to whip up and get in the oven. :}

http://www.thecountrycook.net/2015/01/tater-tot-breakfast-casserole.html

The original post, above, looks delicious; but of course, being me, I had to monkey with it. First off, I didn’t have *a dozen* eggs to spend on this thing. Certainly not the expensive, although lovely, brand being advertised in the post. However! I combined the quiche I’ve been making for the last few weeks with this recipe and what I had laying around, and the results are pretty dang good.

Ok! As always, the list of changes: I didn’t have tater-tots, so there’s a big one. I had Ore-Ida “Crispy Restaurant Fries” instead, but hey: a potato thing is a potato thing, right? Right? I also only used 5 or 6 eggs (can’t remember which – I really threw this together in a hurry) with probably a half cup or more of milk, to make a quiche-like custard instead of just eggy eggness. Sausage and bacon and I have a problematic relationship due to my migraines, so I just skipped ’em. I have a gigantic container of slice mushrooms, so I added those, and some fresh herbs.

So here’s what I did.

1) Sprayed a square glass baking dish with Pam Coconut Spray.
2) Sprinkled in a layer of grated Parmesan cheese, because I had a flake moment where I started to make quiche. Laughed because nope.
3) Laid in a generous layer of frozen fries, making sure to cover the bottom pretty well (I didn’t line them up or anything, I was in a hurry).
4) In a bowl, cracked 5 or 6 eggs and then added a generous pour of milk – I think about half cup or more.
5) Shredded sharp cheddar cheese, about 2 cups, and added a cup or so to my egg-and-milk mixture.
6) Added fresh herbs, black pepper, about a tsp of garlic powder, 1/2 tsp cumin, and about 1 tsp salt.
7) Whisked until well combined!
8) Poured egg mixture over fries, being sure to pour it evenly over the fries.
9) Lay on a generous layer of sliced white mushrooms.
10) Spread the other cup of cheese over the top, making sure to get it even.
11) Fresh herbs and black pepper to top it off.
12) Put in pre-heated 350 degree oven for about 40 minutes.
13) Let it cool… impatiently.

IMG_4885

Not my best photo, but I was working very quickly as I had a student coming ten minutes after this photo was shot, and I wanted to eat the little piece I had just scooped out of the lower corner. However unglamorous, it’s delicious. 😀

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Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

4 thoughts on “Tater-tot Breakfast Casserole – kind of

  1. (gasp!) Sounds like dinner tonight!

  2. It looks great! What do you mean, no tater tots? What kind of Midwesterner are you? (j/k)

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