8
- 1 16 oz. bag frozen tater tots
- Butter, for baking dish
- 1 T olive oil
- 1 lb spicy bulk breakfast sausage
- 1 medium onion, very finely diced
- 1 cup whole milk
- 1/2 cup half-and-half
- 1/4 t seasoned salt
- 1/4 t cayenne
- 4 large eggs
- 1 red bell pepper, very finely diced
- 1 green bell pepper, very finely diced
- 2 cups grated cheddar cheese
- 1 cup grated pepper jack cheese
- Kosher salt and freshly ground black pepper
Line up the tater tots in a buttered 9x13-inch baking dish.
Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8-10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with th erest of the cheese. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees, then bake, covered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through.
