Description
The Midwest hot dish is a classic. It’s a casserole made with a canned soup, meat, and veg, topped with perfectly arranged tater tots. Well, I’m jazzing it up and making it for breakfast! No canned soup in this recipe, but it has all the creamy goodness you’re expecting from your classic Midwest Hotdish! This Easy Breakfast recipe comes together in no time, perfect for a weekend (or even weekday) breakfast! This can be made the day of or ahead of time so you can bake it in the morning! Just plan ahead for the baking time.
Ingredients
Units
Scale
- 4–5 slices bacon (about 6oz Chopped)
- 3 oz cream cheese (at room temp)
- 6 large eggs
- 1 cup shredded cheddar cheese (feel free to add more)
- 1/2 cup whole milk
- 1/2 teaspoon Freshly ground pepper
- 1 teaspoon salt
- 1 shallot (chopped)
- 2 garlic cloves (chopped)
- 1/2 cup sour cream (at room temp)
- 1 Bell pepper (chopped (optional))
Optional Toppings
- 1 bunch chives (or green onions)
- 1 sprinkle paprika
Instructions
- Preheat the oven to 350˚F (unless you’re baking the next day, then just whenever you’re ready to bake it)
- Mix scramble all the eggs in a bowl/large measuring cup, then add the shredded cheese and mix together.
- In a 10.25” cast iron skillet over medium heat, cook bacon pieces until crispy. Transfer to a plate/pan lined with a paper towel and drain all but about a tablespoon of the fat.
- Add the shallots (and bell pepper pieces if you want the bell pepper) to the cast iron skillet and let cook until fragrant and slightly translucent (About 3 minutes). Then add the cream cheese and milk to the pan. Continue until the cream cheese has melted and is now nice and thick. Turn the heat off, but let the pan on the burner. Then add the sour cream and bacon and continue stirring.
- Add the egg mixture to the cream cheese-sour cream mixture. Stir so everything is incorporated. The eggs will cook a little as you do this, that’s just fine.
- Now, the important part… layer the Tater-tots on top of the casserole. Do ONE single layer, it is incredibly important you don’t just toss them on, or it’s not a good Hot Dish!
- Bake in the oven until the eggs have fully set and the cheese has melted, 35 to 40 minutes. If desired, sprinkle some additional cheese over top and bake an extra minute or two, until the cheese has melted (this is completely optional). Sprinkle with some chopped chives & paprika and serve.
- If you can contain yourself… Let the casserole cool slightly before cutting it into wedges. Otherwise, if you can’t wait and you decide to eat it right away, just note that when you serve it, it won’t hold its shape and it will be VERY hot. But here in the midwest… it not being a perfect triangle is not a concern.
Notes
Storage:
Leftovers can be kept for up to 5 days in a storage container
- I do not recommend storing in your cast iron because it’s important to keep your cast iron pan as dry as possible in between uses to prevent rust.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 277
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 2
- Fiber: 0.3
- Protein: 6
- Cholesterol: 91