A while ago, The (Not So) New Girl introduced me (virtually) to her pseudo-cousin, someone who she said had a passion for all things cooking and cookbooks, and reminded her a lot of yours truly. Many a recipe-link/pin/email later, my foodie pen pal and I finally met up last weekend! We went to have brunch with The (Not So) New Girl, and wasn’t it a surprise when we discovered that each of us brought something with cheese.
My contribution was a riff on How Sweet Eats’ tater tot breakfast skillet, but we all know these days I can’t be bothered to follow a recipe to the letter. Here’s what I did (and did again when I made this approximately 8 days later, yes it is that good):
Preheated the oven to 375.
Sauteed chopped onions, mushrooms, and a red pepper till soft, then added 3 minced cloves of garlic for the last minute or two. Put that mixture in the bottom of a well-greased baking dish.
Cracked 8 eggs, and added 2/3 C whole milk. Poured the mixture on top of the veggies.
Sprinkled 8 oz. of grated extra sharp cheddar on top of that.
Layered a bag of frozen tots all over the top.
Baked it for 45 minutes, and then ate way more than anyone ever should.