TATER TOT BREAKFAST CASSEROLE

TATER TOT BREAKFAST CASSEROLE
Ingredients

• 1 pound ground breakfast sausage
• 1 medium yellow onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 pounds. frozen tater tots
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded pepper jack cheese
• 10 large eggs
• 1 cup whole milk
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick spray.
In a large skillet over medium-high heat, brown the pork sausage and break it up with a spatula.When the sausage is about halfway browned, add the onions and peppers. Continue cooking until the pork is browned and the onions and peppers are soft. Pour off excess fat and set the pan aside.
Place a single layer of frozen Tater Tots in the bottom of the prepared baking dish. Top the tater tots with half the cheddar cheese and half the Monterey Jack cheese.Whisk together milk, eggs, kosher salt, and freshly ground black pepper. Pour the egg mixture over the grated cheese. Pour the sausage mixture over the eggs. Top with remaining tater tots and bake covered with aluminum foil for 30 minutes.
Remove the aluminum foil and sprinkle with the remaining cheese.Bake for about 25 minutes or until the cheese is melted and the casserole is set and cooked through. For best results, let it rest for 10 minutes before cutting.

Notes

I like Jimmy Dean’s All Natural Pork Sausage or Bob Evan’s Naturally Pork Sausage. Both are very tasty.
You can replace the breakfast sausage with crispy bacon or ham.Pro tip: Remove excess grease from the pan by tilting it and soaking up the grease with paper towels.
peppers of any color go well with this casserole.
For even more flavor, add dried herbs or spices. Mix it up so one herb isn’t too strong. Think thyme, rosemary, marjoram or oregano.Or try Italian seasoning, Creole seasoning, a little garlic powder, or dry mustard.
This casserole can be prepared the night before.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
To freeze, allow the casserole to cool completely and then cover it tightly with two layers of cling film.Store in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Garnish with fresh chives or fresh parsley.

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