Breakfast Pie or Breakfast Muffins
This all-in-one breakfast is a requested favorite every time our family gets together for breakfast, especially at the holidays. Whether you make this in a pie pan, a 9x13 casserole dish or in jumbo muffin tins it's a delicious way to start any day! The combination of sausage, eggs, cheese, potato and pancake is delicious on its own or drizzled with maple syrup. Our recipe is vegetarian friendly but can also be made with traditional pork sausage or sausage of your choice.
Equipment
- 1 skillet for cooking eggs
- 2 9" pie pans or jumbo muffin tins 9x13 casserole dish can also be used
- 1 mixing bowl for scrambling eggs
- 1 cookie sheet for cooking tater tots
- 1 bowl or large measuring cup for making pancake batter
- 1 cooling rack * or mats to sit hot pans on
Ingredients
- 12-18 sausage patties We use Vegetarian Maple flavored sausage but you can use meat sausage patties or a loose sausage in equivalent weight
- 2 dozen eggs
- 2 cups shredded cheddar cheese
- 1 bag (2lbs) tater tots
- 3-4 cups pancake batter
- olive oil or butter to grease pans
Instructions
- Bake tots until lightly golden, remove from oven and cool
- Oil pans
- Pre-heat oven to 350 degrees Fahrenheit
- Place sausage patties in bottom of pan. If using fresh meat sausage pre-cook before using. You can leave the sausage patties whole or crumble them, your choice.
- Whisk your eggs and cook as a scramble. Loosely spoon cooked eggs over the sausage; enough to cover the sausage.
- Sprinkle shredded cheddar cheese over the top of the scrambled egg
- Crush tater tots to a loose crumble and spread loosely over the cheddar cheese
- Pour pancake mix over the top of your tater tots, allow it to drip down through the layers. If need be, you can add additional liquid to thin the pancake batter so it doesn't just sit on top of the other ingredients. You want it to pour between the other ingredients as this is what holds everything together
- Bake in oven for 20-30 minutes until golden brown
- Remove from oven and can be served hot or put allow to cool and put in the freezer to be re-heated and served later. Will last a week in the fridge
Video
Notes
This recipe is a great option for make ahead breakfasts as jumbo muffins. Once cool, you can wrap and freeze them up to 6 months. You can also make these in regular muffin tins for smaller portions if you want them for younger kids.