Sunday, December 27, 2015

Loaded Tater Tot Bake

Now that I'm not working every Sunday anymore, I have time to make things for lunch that take a bit longer.  Like this.  It has a brunchy feel, even though it has tater tots in it.  It's from the Oct/Nov 2015 Simple & Delicious.

Loaded Tater Tot Bake
1 tbsp canola oil
1 med onion, finely chopped
6 oz Canadian bacon, cut into 1/2" strips
4 cups frozen tater tots, thawed
6 eggs, lightly beaten
1/2 cup sour cream (I did not use this because I don't like sour cream)
½ cup half-and-half
1 tbsp dried parsley
¾ tsp garlic powder
½ tsp pepper
1 ½ cups shredded cheddar

Preheat oven to 350.  In large skillet, heat oil over medium heat.  Add onion; cook and stir for 2-3 minutes or until tender.  Add Canadian bacon; cook 1-2 minutes or until lightly browned, stirring occasionally.  Remove from heat.

Line bottom of greased 11x7 baking dish with tots;

top with Canadian bacon mixture. 

In a large bowl, whisk eggs, half-and-half, and seasonings until blended.  Stir in cheese; pour over the top. 

Bake, uncovered, 35-40 minutes or until golden brown.
Nom nom nom.  This smelled amazing.  Tasted great.  We had it with sliced apples and pears.  Oh Nathan hates cheese.  And tater tots.  So he had Canadian bacon by itself, with apples and yogurt.  And a good lunch was had by all.

As long as you carefully check your labels, this is GF.  Ore Ida tater tots are GF.  The Wal-mart store brand was not.  Hormel Canadian bacon is GF (and I didn't check any other ones since the first one I saw was GF).  As you can see, being GF isn't that bad ;)

No comments: