Turn heat down to medium then sprinkle in flour and cook for 1 minute. Meanwhile, heat a large, oven-safe skillet (11-3/4" minimum) over medium-high heat then add breakfast sausage and cauliflower and saute until cooked through.Preheat oven to temperature indicated on the bag of tater tots.3 Tablespoons gluten free flour (see notes).Add fresh fruit salad on the side then enjoy! Let the dish cool for a few minutes then dish up and devour! I love to add a big sprinkling of chopped green onions on top, but truly you can just go to town. It’s ok if some of the tater tots sink in the milk – they’ll be fine! Last step is to arrange frozen tater tots from a 2lb bag ( Ore Ida is gluten free) in a circular pattern on top then bake according to the time and temp indicated on the bag. If you want to go the cow’s milk route, I recommend using 2% milk fat or higher. Now, believe or not, I use unsweetened almond milk to make this dish! It’s totally creamy and you would never ever guess it’s not high fat cow’s milk or cream. You don’t want a soupy consistency, but make sure it’s saucy enough that the liquid won’t over-reduce while baking which would result in a dry dish. Once the milk has come to a bubble, turn the heat down and simmer until slightly thickened, 3-4 minutes. Next add 2-1/2 cups milk (see below for a slightly shocking revelation!) one big glug at a time until a smooth sauce has formed then add a pinch of homemade seasoned salt and tons of cracked black pepper. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Sprinkle in 3 Tablespoons gluten free flour (or all-purpose flour if you don’t need to eat gluten free) then cook for 1 minute. That said, if you have everything else on hand but the cauliflower (I always have a bag in my freezer,) you can skip it. Start by browning 1lb gluten free breakfast sausage (I like Butcher Box or Jimmy Dean,) with 1 cup riced cauliflower in an oven safe skillet. I add riced cauliflower or minced mushrooms to almost every dish that’s centered around ground meat to add nutrients and heft, and you absolutely. Gluten free and easily made dairy free too (which is how I make it.) Serve for breakfast, brunch, or my personal favorite – breakfast for dinner. ![]() Comforting to the max, and a cinch to throw together. ![]() #sorrynotsorryĪnyway, a creamy, homemade, black pepper-packed sausage gravy is topped with frozen tater tots then baked until golden brown and bubbly. I think I’ll be 99 years old and still in love with tater tots. Sausage Gravy Breakfast Tater Tot Casserole is a cross between biscuits and gravy and tater tot casserole involving only the VIPS from each team, ie sausage gravy and, well, tater tots. The dish turned out exactly how I pictured it would in my head. Bonus: I already had everything I needed on hand. This idea popped into my head around 2pm one afternoon a few weeks ago and sounded so good that I abandoned my existing dinner plans to make it. Five ingredients (plus salt and pepper,) one skillet, and killllllling it in the delicious department! I was sure the curry dish would be hard to make but it was nearly as easy as the recipe I’m sharing today for Sausage Gravy Breakfast Tater Tot Casserole. That is to say, it’s incredible! I used it to make this Red Thai Curry Gnocchi dish and it was so good I ate the whole thing by myself in under 24 hours. ![]() I had my first experience cooking with red curry paste last week (not in this recipe – now there’s a mash up!) and needless to say I am the proud new owner of three jars because if I ever run out of this stuff, well, I’ll probably just go buy more.
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