When I plan meals for company I like to garner inspiration from my roots. When my husband and I have overnight guests that leaves breakfast, lunch, dinner and dessert to inevitably be planned out. Since our marriage is a melting pot of culture meal time inspiration is never ending.
My family has a long history of home cooked food. My great grandparents (featured above) decided to move from Sugar Grove, Virginia to Central Washington State. She like generations of women before her in my family baked, canned, and cooked from scratch. In doing my family tree I have come across recipes and references to meals and memories. Regardless of the year they all had one thing in common: simplicity. Nothing crazy and convoluted that one might find these days at eateries found at the mall or food that belongs more in a science labratory than a dining table.
Over this past week we hosted some of my husband’s relatives from India. When meal planning I always face the challenge of having to make something gluten-free for myself but yet delicious enough to get everyone to dig in. They were from India and used to heavily spiced Indian food all the time while Arnab and I eat a balance of foods from all over the world.
So deciding to bring in a long tradition of home cooked food I let everything else fall in to place. I decided to introduce them to some American traditions like french toast and breakfast casseroles but made Indian food to keep a little bit of home in the mix. They called later saying how much they enjoyed getting to try some new things but also loved all of the Indian food as well.
This breakfast casserole is a keeper recipe. It can be made the night before and baked the morning of. Just think of it as a hostess sanity saver. Plus it is gluten-free but is tasty enough to be enjoyed by everyone.
Tater Tot Breakfast Casserole
1 Tbsp. Coconut oil
Tater tots (about 15, or enough to cover bottom of baking dish)
3 eggs, slightly beaten
1 Tbsp. chopped green chilies
1/4 cup chopped red peppers
1/4 cup chopped green onions
3 slices bacon, cooked crispy and crumbled
2 Tbsp. parmesan cheese
Preheat oven to 400 degrees F. Melt coconut oil in a small ovenproof pan (2-3 serving size). Spread a single layer of tater tots on top of oil. Bake for 20 minutes.
Whisk together eggs and green chilies. Remove baking dish from oven and sprinkle on the chopped peppers, onions, and crumbled bacon. Pour egg mixture on top and sprinkle with parmesan cheese. Return to oven and bake for 15-20 minutes, until knife inserted in center of dish comes out clean.