Hot Tater Tot Egg Bake with Hog Hats and Mozzarella Pearls
This tasty recipe has many layers of flavor included. It is affordable with ingredients that are readily available at most larger markets as ingredients can be omitted, swapped, or added and still taste great. By leaving out the pork, it becomes a veggie dish, or if you shop smartly it can be gluten-free as-is. The Eggland’s Best eggs add to the quality of the dish, as they're of great quality and taste.
Make This Recipe
1 package frozen tater tots - 32 oz. - you will need only 10-15 tots from this package
10 fresh mushroom caps either baby bella or button mushrooms
1 16 oz roll pork sausage either mild or hot - shape 10 raw sausage balls - use about 1 tablespoon of sausage per ball
1 10.5 oz package fresh cherry tomatoes
Fresh basil leaves - 3 large leaves, cut into shreds
1 8 oz package fresh mozzarella pearls (mini cheese balls)
8 Eggland’s Best eggs, large
1/4 cup half and half
salt and pepper to taste
1/2 cup freshly grated parmesan or Romano cheese
1 cup homemade ketchup or a prepared brand of your choice
1/2 bottle Sriracha sauce
- Preheat oven to 425 degrees
- Coat a 13x 9 x 2-inch casserole dish with some cooking spray. Place the tater tots in the casserole dish in a single layer leaving plenty of space in between the tots. Bake per package directions in a 425-degree oven - approximately 20-25 minutes. Remove from oven. Set aside.
- Note: If you have two smaller baking sheet pans you can prepare the other two baked ingredients at the same time as the tater tots. This will shorten your prep time.
- For baking sheet #1 - Bake the Hog Hats: Wash the mushroom caps, remove/discard the stems and pat dry. Coat the sheet pan with cooking spray and place the mushroom caps on it in a single layer. Next put one raw sausage ball in each mushroom cap. Hint: The amount of sausage you place in each cap can be a bit larger because the sausage shrinks while baking. After about 10 minutes check the mushroom caps. Remove from the oven once the sausage is cooked to a crispy brown color and set aside.
- For baking sheet #2: Place the cherry tomatoes on a single layer on the pan. Spread the basil shreds over the tomatoes. Drizzle olive oil over both and place in the same oven for roasting. After 10 minutes, check on the tomatoes/basil and toss with a fork then continue with the roasting until done, around5-10 minutes. When done remove the tomatoes from the oven and set aside.
- When all the tots, hog hats, and tomatoes are baked then it is time to assemble your casserole. What you will want to achieve is a patchwork of the different ingredients all on a single layer in the casserole dish so, each serving will have a bit of each tasty ingredient.
- To assemble begin with the casserole dish you have the baked tater tots in and spread the tots throughout the dish. Next add the hog hats in the dish in between the tots leaving some additional space. Then add the roasted tomatoes including the basil shreds and the mozzarella pearls in the remaining gaps. You may need to move a few of the ingredients around to achieve the final patchwork goal.
- Then crack (8) Eggland’s Best eggs into a large bowl. Add 1/4 cup half and half, salt, and pepper to taste and beat until mixed.
- Pour this mixture over all the ingredients in the casserole dish.
- Place the casserole dish in the oven at 425 degrees for 15-20 minutes. Check to see if the egg mixture has set if so, sprinkle a 1/2 cup grated cheese either parmesan or Romano.
- Serve warm out of the oven or at room temperature. It serves 6-9 people for a generous size portion or 12 people for smaller size portion.
Optional: Serve with homemade ketchup on the side. And/or Sriracha sauce. Or the Sriracha sauce can be added to the ketchup that is served. Your family or guests can add what they desire for heat or no heat. Drizzle the Sriracha over the serving if desired. Or add some ketchup to the serving with or without the Sriracha added.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More