For those of you who have been hanging out with me here on the blog for a while, you know I'm not really a resolution maker. I like to go into the New Year thinking positive and suggest some positive changes that I should make. Ya know, small changes that will make a good impact on my day-to-day life. My positive change this year is one that is completely do-able. And that is eat breakfast regularly. I used to be better at paying attention to breakfast and giving myself that morning fuel but I've gotten a bit off track this past year. I love breakfast. I love breakfast foods. I love eggs and bacon and fresh-squeezed orange juice. Mmmmm bacon. But I don't always make sure I'm eating breakfast like I should. Y'all know what I'm talking about (especially if you're a Momma or always on the go.) My brain needs more than caffeine to get the day started. It needs protein. And I know it's important to my overall well-being.
So, I've been taking a few steps to make sure I'm getting in that bite to eat in the morning. And that means getting plenty of healthy vitamins and proteins to start it off right. Eggs are in my arsenal, y'all. Specifically these Eggland's Best eggs. I've talked about my love for these before. You remember my Pecan Praline French Toast recipe? Oh yeah, you gotta check that one out. I can hard boil a bunch of eggs one evening and then pop them in the refrigerator so they are ready to eat anytime. I love hard-boiled eggs! Or I can mash them up and make a quick egg salad!
Compared to ordinary eggs, Eggland's Best "EB" eggs have four times more Vitamin D and 25% less saturated fat. EB eggs stay fresher, longer than ordinary eggs, which is important when you want to make meals you can feel good about in the new year. And they have double the Omega-3's in them compared to ordinary eggs. Translation: brain food! Eggland's Best eggs all have that little red "EB" stamp on them. And ya know it don't hurt to try and get the family to eat a little healthier anywhere I can. Wait until you crack them open. They have the most beautiful orange-ish yolk. And the taste is so flavorful. Try making an omelet with these - holy moly!
So today, I thought I'd share one of my new weekend favorites - this Tater Tot Breakfast Casserole. This casserole needs a moment of silence. It is that good. I need y'all to hear me on this. Your tongue is gonna want to slap your brains out. Surriously. It takes 12 eggs - yes 12. If you show up anywhere with this dish, I promise people will be praising "Hallelujah" all over the place. And it has tater tots and bacon. Shut the front door! Come on, let me show you how to do this.
1/2 bag frozen tater tots
12 Eggland's Best eggs
2 cups shredded cheese
1/2 pound bacon, cooked and crumbled
1 tsp. onion powder
1/2 tsp. garlic powder
salt & pepper, to taste
sliced green onions, for topping
Preheat oven to 350F. Spray a 9x13 baking dish with nonstick cooking spray.
Layer tater tots in a single layer on the bottom of the baking dish.
In a medium bowl, whisk together eggs until smooth.
Stir in onion powder, garlic powder, salt and pepper.
Mix in crumbled bacon.
Then stir in *1 cup* shredded cheese. I'm using a colby/cheddar jack mixture here.
Pour egg mixture over tater tots.
Make sure the egg mixture is spread out all on the bottom
Then add remaining 1 cup of shredded cheese to the top. Bake uncovered for about 35-40 minutes. The egg mixture should be fully cooked and no longer jiggly.
If you'd like, garnish with a little sliced green onion.
Then scoop up a serving and dig in!
My hubby enjoys this with a bit of ketchup on the side. But you could also top it with salsa for a southwestern flair or a dollop of sour cream!
This is a sponsored conversation written by me on behalf of Eggland's Best eggs. The opinions and text are all mine.