Are you a fan of breakfast for dinner? Then you’re going to love this turkey sausage casserole made with either cauliflower or broccoli tots.
One night when I had nothing planned for dinner, I stumbled across a recipe for Tots and Sausage Casserole from Everyday Made Fresh. I suddenly remembered I had a bag of cauliflower tots and some turkey sausage in the freezer. Inspiration struck!
The resulting turkey sausage casserole made a perfect low-carb dinner and leftovers heated up beautifully in the microwave for breakfast the next morning.
Changes to the Recipe
I made a few changes to the original recipe:
- Swapped turkey sausage for pork sausage
- Reduced the amount of cheese
- Used half and half instead of a combination of milk and whipping cream
- Played with the seasonings a bit
If you want a bit more spice, feel free to use hot Italian turkey sausage.
Turkey Sausage Casserole with Veggie Tots
- 1 pound turkey breakfast sausage
- 16 ounces frozen cauliflower or broccoli tots no need to thaw
- 1 cup shredded cheese I like a Mexican blend
- 4 eggs
- 1 cup half and half
- 3/4 teaspoon garlic pepper
- 1/2 teaspoon dry mustard
If your sausage is in link form, remove the casings.
In a medium skillet, cook the sausage over medium heat, stirring to break up, until sausage is no longer pink. Drain on a paper towel-lined plate.
Preheat oven to 350°F.
Spray an 11- x 7-inch casserole dish with nonstick cooking spray. Layer the tots in the dish, then add the sausage, and cover the top with cheese.
Whisk together the eggs, half and half, garlic pepper, and dry mustard. Pour into the casserole dish.
Bake 40-45 minutes until golden brown. Let rest at least 5 minutes before serving.
Watching sodium? You might want to substitute Lower Sodium Breakfast Sausage, see if you can find a low-sodium cheese, and use fewer tots.
Watching fat? Use low-fat cheese, nonfat half and half, and egg substitute.