Sunny Casserole

Votes: 1

Time: 3 hours 35 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 570, total fat 35 G., saturated fats 15 G., proteins 18 G., carbohydrates 46 G., fiber 2 G., cholesterol 238 mg, sodium 513 mg, sugar 4 G.

Under the delicious, sun-shaped crust of this casserole, you'll find a rich filling of Tater Tots, real fried sausage, scrambled eggs, and gooey cheese. To ensure the filling is soft and juicy, it's important to cook the scrambled eggs until they're just tender, so the pieces don't become too hard.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Topping

5 cups of premium flour + extra for working with the dough
1 tbsp baking powder
1 tbsp. instant yeast
1.5 tsp coarse sea salt
1 teaspoon of baking soda
110g (0.5 cup) unsalted butter, chilled and diced
0.5 cups of cooking fat or lard, chilled, cut into cubes
2 cups of sour milk or kefir
2 tbsp. maple syrup

Casserole

Cooking spray to spray the pan
1 package (900 g) frozen Tater Tots (about 70 pieces)
6 large uncooked maple breakfast sausages (about 800g), casings removed
12 large eggs, beaten
1 cup grated sharp cheddar
4 tbsp unsalted butter, melted

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kupaty (fried sausages), eggs, cheddar cheese, shortcrust pastry, potato

Cooking the dish according to the recipe:

Topping:

In a large bowl, combine the flour, baking powder, yeast, salt, and baking soda. Add the butter and shortening and gently stir to coat the fat with flour. Rub the shortening into the flour mixture with your hands until the flour resembles cornmeal and the fat and butter pieces are the size of peas.
Combine the sour milk with the maple syrup and pour into the flour mixture. Gently stir with a wooden spoon or Danish whisk until no lumps remain. Cover with plastic wrap and refrigerate for at least 2 hours.

Casserole:

Preheat oven to 200°C (400°F); spray a 3.5-quart baking dish or deep nonstick skillet with cooking spray and spread the potato balls in an even layer. Bake for 20 minutes.
Meanwhile, in a large nonstick skillet over medium-high heat, brown the sausage for about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the scrambled eggs, stirring occasionally, until slightly set, then season with salt and pepper to taste.
On a lightly floured work surface, roll out the dough into a circle 30 cm in diameter. Make sun-shaped cuts in the surface of the dough with a knife (do not cut all the way through).
Remove the baking sheet from the oven and arrange the sausage in an even layer on top of the potato balls, then top with the omelet. Sprinkle evenly with grated cheddar. Place a circle of dough on top.
Reduce oven temperature to 190°C (350°F) and bake until dark golden brown, 35-40 minutes. Immediately brush with melted butter. Let rest for 5-10 minutes and serve.

Note

The Danish whisk is a flat, stiff whisk for various types of dough that doesn't clog and at the same time helps mix the dough without over-beating it.