Notes about Recipes in this book

• Ree Drummond's Tater Tot breakfast casserole

  • anya_sf on April 17, 2021

    I used more tater tots (20 oz? enough to cover the bottom of the dish), mild sausage, no cayenne, double the seasoned salt in lieu of additional plain salt, no red bell pepper (didn't have), and sauteed the green pepper with the sausage and onion. The casserole was refrigerated for just a few hours, which was long enough, and honestly I think you could just bake this right away. Mixing part of the cheese with the custard seemed unnecessary since it all ended up on top anyway. My family thought this was delicious! The tater tots don't remain distinct or get crispy in this casserole, but instead just end up as bits of cooked potato.