While most hotdishes are served for dinner, breakfast hotdishes are great for make-ahead morning meals. You can assemble this recipe at night, then refrigerate until ready to bake the next morning. The hotdish is good on its own, but I like to slice it into strips, then wrap each slice in a tortilla. The burritos can be wrapped in parchment paper, then frozen in zippered bags. Just pop them in the microwave when you are ready to eat them. I recommend serving the burritos with salsa verde or keeping a stash of fast-food hot sauce packets on hand for mornings on the go.
Breakfast Hotdish Burritos
Ingredients:
1 pound hot breakfast sausage
1 cup zucchini, diced
1 red bell pepper, chopped
Sliced dark green parts from a bunch of green onions, divided
12 large eggs
1 can (10.5 ounces) cheddar cheese or nacho cheese soup
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups cooked wild rice
2 cups Mexican blend cheese (divided)
1 bag (28 ounces) frozen tater tots
1/4 cup cilantro leaves for garnishing
Tortillas and salsa verde for serving (optional)
Instructions:
Preheat the oven to 350 degrees F. Grease a 13x9-inch pan with cooking spray. In a large skillet over medium heat, add the sausage. Cook and crumble until it is mostly cooked, then add the zucchini, bell pepper, and half of the onions. Cook until the sausage is well-browned and the vegetables are tender. Drain off any grease and set aside to cool. In a large bowl, beat together the eggs, soup, sour cream, salt, and pepper. Stir in the wild rice, 1 cup of cheese, and the cooled sausage mixture. Pour the mixture into the prepared pan. Arrange the tater tots on top. Cover with aluminum foil and bake in the preheated oven for 45 minutes. Uncover and sprinkle with cheese. Bake uncovered for an additional 15-20 minutes or until the top is golden brown. Let cool for 15 minutes. Garnish with the remaining green onions and the cilantro. Slice or crumble the hotdish and serve it wrapped in tortillas. Drizzle with salsa verde, if desired.
Yield: 8 servings
