We got the crockpot loaded up and headed to bed, and woke up to the smell of yum coming from the kitchen. Not only was breakfast delicious, but we made it to the dojo with full bellies and time to spare!
Dairy Free Tater Tot Breakfast Casserole
(This fills a large (7 qt.) slow cooker.)
1- 2 pound bag tater tots
2 - 6 oz packages pork roll
2 - 7 oz packages Daiya cheddar style blocks
1 c. diced onion
1 c. coconut milk
salt and pepper to taste
dairy free margarine (we used Earth's Balance) for greasing the crock
Cut the meat into bite sized pieces. If you are using a large piece of meat, cut it into slices first, and then finish cubing it. This allows you to distribute the meat more evenly through the casserole.
Shred the cheese.
Crack eggs and beat with the milk. Add salt if desired (we skipped it because the meat is pretty salty) and pepper and stir.
Grease the crock pot.
Place a layer of tater tots (about 1/3 of the bag) in the bottom of your slow cooker's crock. Top with about 1/3 each of the onion and meat, and cheese.
Repeat the layers twice.
Pour the egg mixture over the entire assembly, letting it settle down into the spaces.
Put the lid on, set the slow cooker to low, and go to bed. Sleep for 8-10 hours. (Don't forget to brush your teeth first!)
In the morning, take the lid off and serve. Store any leftovers in the fridge.
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