This pie marries two of my favorite things.
First we have brunch:
Everyone’s favorite meal. Both the hungover and hangry of the world unanimously love platers of bacon and pitchers of bloody marys.
Then we have tater tots:
Arguably the most underrated potato creation on the market. I’ve never met someone who dislikes a perfectly fried tater tot.
I think we all can agree that the tater tot is under appreciated. Let’s stop reserving this delicious fried treat for 24/hr diners and middle school lunches. Instead, we’re making it the star of this life-changing brunch pie.
Cheers to your brunch cocktail of choice and a
second third helping of this pie.
Brunch Tater Tot Pie
4 slices bacon, cooked and crumbled
1 lb ground breakfast sausage, without casings
2 1/2 cups shredded cheddar cheese
2 cups whole milk
3 large eggs
2 tbsp diced onion
1/2 tsp ground black pepper
pinch of table salt
2 lb bag of frozen tater tots
Freshly chopped parsley for garnish
Cook the sausage: In a large skillet, cook sausage on medium high heat, breaking up and browning the meat until cooked through. Then drain of any excess grease, and spread onto the bottom of your pie pan. Sprinkle 2 cups of the cheese over cooked sausage.
Mix the eggs: Preheat oven to 350 degrees. In a large bowl, whisk together the milk, eggs, onion pepper, and salt. Once mixed, pour evenly over the cheese and sausage in the pan. Layer the top with frozen tater tots with a second layout around the edges to create a ridge of crust.
Bake the pie: Place your pie in oven for about 35 minutes. Top with additional 1/2 cup cheese plus your cooked and crumbled bacon. Bake for another 5-10 minutes, or until sides are bubbling and top is golden brown.
Let your rest at room temperature for 10 minutes to set, this will make it easier to slice and serve. Garnish with chopped parsley and serve with a spicy bloody mary.