Southern Tot Casserole

Makes 8 servings

• 8 oz. cooked pork breakfast sausage links or uncooked bulk pork sausage
• 1 Tbsp. vegetable oil
• 6 eggs, lightly beaten
• 1 cup heavy cream
• 1 4-oz. jar diced pimiento, drained
• ¼ tsp. ground mustard
• ¼ cup finely chopped onion
• 2 cups shredded cheddar cheese (8 oz.)
• 1 28-oz. bag frozen miniature fried potato nuggets
• ¼ cup sliced green onions
• Bottled hot pepper sauce

Fast 30-minute cook time

In a 6-qt. electric pressure cooker use the saute setting to cook sausage links in hot oil 5 minutes or until browned, turning once. For a stove-top cooker, cook directly in the pot. Drain off fat. Cut links into ¼-inch slices; return to pot. Add the next five ingredients (through finely chopped onion) and half the cheese to the pot. Stir well. Add frozen potato nuggets; stir. Lock lid in place. Set an electric cooker on high pressure to cook 30 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 30 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Sprinkle with remaining cheese and the green onions. Pass hot sauce.

Slow 2¾-hour high cook time

In a medium skillet cook sausage links in hot oil over medium-high heat 5 minutes or until browned, turning once. Cut links into ¼-inch slices. In a large bowl whisk together the next five ingredients (through finely chopped onion) and half the cheese. Add frozen potato nuggets and sausage. Pour into a 6-qt. slow cooker. Cover and cook on high 2¾ to 3 hours or until potatoes are cooked and eggs are set, turning cookery liner once halfway through cooking. Sprinkle with remaining cheese and the green onions. Pass hot sauce.

Per serving 593 cal., 46 g fat (18 g sat. fat), 222 mg chol., 1,027 mg sodium, 30 g carb., 3 g fiber, 3 g sugars, 19 g pro.