Hashbrown Breakfast Casserole | Easy Sausage, Egg & Cheese Bake

Okay, folks. Look, I'm back at it again. And it's probably mostly everybody's favorite. It'd be like breakfast time, right? So, listen. After looking at that thumbnail, I know why you guys are here. We going to learn how to make a tater tot breakfast casserole. But I feel like I'm a grown man and just saying tater tot just don't sit cool with me. So, I'm going to go ahead and call this like a hash brown breakfast casserole. Let's get it. [Music] As you can see, we got a few ingredients right here, right? Got a whole lot of eggs. You got to have the bell peppers. I'm going to do something a little different. I'm going to go ahead and sauté my bell peppers, right? And don't forget when we mincing these down. Small is for flavor. Larger, you know, dice is for, you know, for the texture. But here's the key. If we going to do hash browns, go ahead. Let's make it easy for ourselves. We going to use these crispy uh again, I got to say it. There's these tater tots. I don't know, but we going to use those. You know what I but you want them to be frozen. Then we got cheese, we got a grater, we got some seasonings right there. And don't forget the full ingredient list is on my website, smoking grillingwithab.com. And that's wittab.com. Let's get it. Okay, so the first thing we're going to do is we're going to go ahead and just prep these veggies, right? I'm going to go ahead and just cut the top off. A lot of times you guys see me set this to the side, but listen, do you know that this is actually bell pepper, too? You know, for those of us, you know what I mean? It is good practices to save this or you know, say when you get enough of them, if you're cooking daily, then you dice that down. That's a good piece, right? So, now I'm going to take it. There's a couple of ways you can do this. You can cut them down like this. Once I do the green bell pepper, I'm going to show you another way. So, all I'm doing is cutting this down. I'm trying to get rid of all them seeds. We'll just put that right there. Then, I take my knife and I come across this like this. That's good, too. And then you end up with these halves. Now, look at how I cut these down. Remember, I tell you, it's a size difference. And that all determines the taste and the texture go. Right? So if I cut them down like this, a little bit on the small side, right? Dice them down. You see that right there? This would be for the taste. Now, if I do them like this, this gives us a little bit of texture. You know, they're bigger. And it's, you know, kind of like self-explanatory, right? So, I do a mixture. Let's grab this. I'll do one more. We'll start off big on this one. Then about halfway. Right now, I'll dice small cuz I do love the taste. You guys do too. And if you don't, you can just omit this. But you want to have the color. I'm telling you, the food look good. It tastes better. I know it sounds crazy, but your brain tell you, "Hey, that's fire." Now, look, as I I talked about earlier that I was going to go ahead and show you guys another way. Now, before remember, I cut it down. I got me myself like a little bit of a more flexible knife. I want to say this is a bon knife, but it's not as flexible as I would like it to be, but I treat it as a bon knife, right? So, after I cut the top and the bottom, that's how I sit in there like that. Right? I stick this in here. If you guys can see, you see these openings right here. I go in on one of these openings like this. We just go in and then we just cut this around. Now I'mma cut this out like this. Bring that out. And then I just take this and I trace it just on the ribs that's in the inside. Right? I hope I got it at a good angle so you guys can see. See how it just opens up like this. And then if I take it and I bring it around, cut these last couple of ribs. Look at this right here, folks. That comes out. Then if you guys want to save these seeds, you can plant these in a bucket in the inside. I will start a series, you know, like that when the time comes, especially for the spring cuz we going to start growing our veggies. All right. So, when you're done, it should open up and spread like that. Look how clean this is. You guys find whichever way works for you, you know, best. Now, I just cut this in half. Right now, you can do them this way. Notice how I went back to my chef knife, right? I just like using my chef knife. Or you can cut them down this way. Really, it's up to you. It's about how comfortable you feel in the kitchen, especially when using a knife. And here's a little pro tip. We might have all heard this, but I'll say it for those who haven't. Don't forget a sharp knife is better than a dull knife. Usually when you cut yourself, that's cuz you was using a dull knife. You know, you get a lot of slippage. All right. So, now we do the same. Okay. So, look, once you get your onions and all that done, now you guys find out what works for y'all, right? I'm getting ready to drop this in here cuz we going to need a couple of pounds of meat, right? So, you can use whatever meat you would like, but I'm giving you guys what I like and what I know is like been proven. All right. So, let me just get this next package open and then we'll drop that in there. And then we'll add this. Now, I want you guys to pay attention to this part right here. I always like to get a little bit of a crust on my, you know, on my meat, right? So, I leave it like that and I just let it form a crust and then I start to break it up. And then, don't forget, we going to add our veggies to it to get them a little bit on the sauteed soft side. And then we going to continue on. All right. So, listen. This right here is key, folks. And you can do it old school. If you look at some of my older videos, I used to break all of my uh ground meat and everything up with a square edge wooden spoon. But this right here has been my thing. So, listen. If you don't have one of these, I will put a link so you guys can get one. You know what I mean? Especially for you guys that use them non-stick pans that got that coating in there. This won't scratch it. It won't get into your food and we won't ingest it, right? But I'm using cast iron, so I really don't have no issues. But look at how this breaks this up. Only thing about this I will say, just being honest with you, and it's just a little bit more of a chore. You see how I like groups up in the middle, you know what I mean? You got to get yourself something just push it out. Other than that, this is perfect. Remember, it doesn't leave no scratches, no nothing. [Music] All right. So, you can see that we got a little bit of pink, right? So, check this out. This is what we going to do. We going to go ahead and add our veggies, you know, to it. Look at the color, folks. Remember I tell you, when you get everything right, you know what I mean? And it looks good. You can just see flavor going on here. Now, we got some other veggies. Let me get all of that in there. Then we got our dry seasoning we going to put in here. I don't know if you guys know, I like to take my knife and scrape it across my board and just to get everything. If I took the time to go ahead and dice it, I want it all in there. So, you see we good here. Right now, to add on top, we're going to put some seasoning on top of here. Even though it's got that Italian sausage taste to it, we're going to add something to it to level it up. A lot of times, you see I don't use salt. And the reason being, I do use the salt, but I like to control it. For all of my people that got that hypertension, you know what I mean? Uh, we just want to be able to control our sodium intake, right? So, I add that there. And I always come with some fresh black cracked pepper over the top. Now, I ain't going to lie to y'all, folks. I done had some good news right now. And I'm super excited. Hopefully, that's going to make this make taste even better. Right. I'm going to go ahead and get my spatula. We're going to start working this in cuz we want some of these veggies to get a little soft. Not some, but all. Right. But look at that color right there. Now, for those of you guys that got my A seasoning, why don't we add a little bit of that A. And you can use the uh B seasoning also, but I'm going to go with the A. The A to me, be honest with you guys, is more of a allpurpose than anything. I keep it in my truck. I take it in the restaurant. I use it for anytime I'm eating. I'll always sprinkle a little bit on it. [Music] All right. So, we'll be using my a just give it a little bit of a a dusting. Ah, I got it. You guys looking at you saying that's a little bit more than a little bit, but that's right. This is the flavor, folks. So, come back in here. Let's get it all mixed up. I'mma hit it again with my my masher. You know what I mean? Cuz you you see this right here? Look at these. Some of these pieces is big, right? Which is okay. You know what I mean? We did have two, you know, two lbs. But you see this right here? Remember we talked about that crust in the very beginning. Look at that right there. That's what I'm talking about. That right there is that flavor, folks. Now, if I hadn't said it earlier, what I'm using now is just a medium flame. So, we get in here like this. Break those bigger chunks up, make them a little smaller. You guys can actually see it as I'm doing it. Now, as I let this simmer and let these veggies, you know, marinate, you know, with our sausage, I'm going to go ahead and grate some cheese. All right. So, as we finishing up there, I'm going to go ahead and take this mozzarella. We only going to need about a half a cup. Don't forget you guys the full ingredient list. Don't forget it's printable, downloadable, screenshotable, all of that on smoking grillingwithab.com and that's wiggab.com. And then we do the same thing with our sharp cheddar or if you guys are using mild, you do that. Okay, so this is what we going to do now. We got this cooked to perfection, right? I'm good here. What I'm going to do is check and make sure this is not hot. And what I want to do is I'm going to go ahead and add this to a bowl. Now, you want to get yourself a bowl large enough, you know, for this, right? We're gonna bring that spatula back into play. You see all this is coming down. All of that I guess I hate to call it grease because it don't sound good, but that's all of the flavor that went in here. Right. Next, we going to add our tater tots. Right. All right. For me, I tell you, I got to say hash brown now. I'm going to add these in here. Just like that. Now, don't forget, they need to be frozen. Don't let them thaw out on you cuz listen, they become mushy and all of that. I'm just going to mix this up. You see that little What is that? I guess that would be I almost wanted to call it fall, but that little bit of steam is from the sausage, you know, getting onto the frozen. And you can hear the frozen tots. And here's where we add that cheese, right? I know it's going to be a little bit of warming that's in here from the sausage, but you just want to get it mixed up. That's why you want to have a bowl that's big enough. Then I got a little extra cuz I like to top mine with a little bit of extra cheese at the end. But to be honest with you though, I have a tendency to over just overdo it when it come to cheese, you know? So, just follow the recipe that's giving it to you, right? Let me catch my eggs. Put them right here. I don't know what made me put my eggs on my board like that. But, for whatever reason, we just going to do it like this. Get it all mixed up. I got a casserole dish, which is a 13x9, which is next to me. I've already sprayed it. I suggest if you doing your dishes, go ahead and spray it with some non-stick spray. Or we can do it old school like grandma used to do, get that stick of butter. And then we just go ahead and add this to it. Right. I'mma spread it all out. And then make sure you get a casserole dish. You see how high and the edges are for this one? That right there is what you want to have. Look at how much this makes. So you want to talk about feeding an army. This will do it. So if you got a family of six to eight, this should get everybody fed. All right. Now we just going to take it. Look, you going to get yourself another bowl. And I got it. We make we creating a lot of dishes. But you should have your soap hot soapy water, you know, ready to go. So all we going to do is crack these, right? I should make everybody watch me crack all of these eggs. Better yet, I should have had somebody pre- crack these and have all of these in there. Okay, so what I'm going to do is add a little garlic powder. You don't need a whole lot cuz we put some inside there in our meat. Right. Then we'll come with the onion powder. Just a little bit, folks. Just enough to give it that, you know, some flavor. Right. You get yourself a whisk. And before I do that, I'm going to go ahead and start cracking and grinding on this pepper. Sound like I'm going to need to put some new pepperc corns in here. If you guys been watching me and you know how I like to do my eggs, I really love this kosher salt just for this here. I just give it a couple of pinches, right? Cuz we got a lot of eggs in there. Now, get your whisk and let's break those yolks. Now, as we break them and they start to, you know, scramble, I'm going to go ahead and start pouring in my milk. Now, look, I don't know no way. You know how I get drips down on the bottom. So, if you guys got a better way than what I'm going to do, let me know. I just make sure that I take my mixing cup, my Pyrex, right, and I keep it over that. I try to keep a constant flow. But don't you hate when you pouring something and it's dripping all over? Now we just pour this. And look how I do this, folks. And that milk keep it from being so dense. You know what I mean? It's still going to be a little bit on the fluffy side, but you want to just pour this everywhere that you possibly can. It doesn't make a difference, though, to be honest with you. It's a liquid. It's going to settle down and even out. Gravity going to take care of that. But you see this right here? This is what you want to have. Now, we already up to 350°. What I'm going to do is put it in the oven. We're going to put it in the oven uncovered. And then we're going to go for about 45 minutes. Okay, folks. So, this is what we did. Just to give you a recap, and I checked it at 45 minutes. I only let it stay in there for like about 7 to 10 minutes. 10 minutes would have been like the extreme more time that I use, right? What I did was I stuck a toothpick in it just to check to see if it was done. Once nothing comes out, it tells me, "Hey, egg is set." And I took it out. Now, you guys are here cuz you guys saw that thumbnail, so you know it came out great. Listen, I'm not going to over talk it. I've been waiting to tear into this. As you can see, I haven't done nothing, but we going to get into it. Hey, and then for all you guys that love that mac and cheese with that crust. Look at this. You can't hear that? I hope the mic is picking it up. But listen, it is a little bit on the crunchy side, right? So, I'm going to go ahead and give me some like like this. And hopefully we can come in and we can take a look at that and you guys can just see. Man, I love what I do. Cheers, y'all. M that Italian sausage. Come on. Like this right here. Hold on. Now listen. I did I did cut a slice out. People behind the camera, they ate it. They checked it off their box and said, "Hey, this right here fire." This kind of thing right here, I make it all the time. I want you guys to let me know down in the comment section below. Tell me what could you have add what could I have added to this to make it over the top. I'm going to give you one just to take something away from y'all. I love mushrooms. So, you know what? to put mushrooms in this would have been fire too. But please tell me what y'all want to add and let me read it. And then the next time I make something like this, I'm going probably take a combination of what you know each one of you guys said and we f to make something just like I guess like the ultimate casserole. Now listen, I'm not going to over talk it anymore. I want you guys to let me know what you guys think. Now, if you're new to this channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there's a channel out here that are simplifying these recipes and taking the mystery out of cooking. And it just so happen folks. I'm super hungry. Guess what? I'm out. Peace. [Music]