Ingredients:

  • 2 lbs (900g) frozen tater tots, thawed slightly
  • 2 tablespoons melted unsalted butter (30ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 lb (450g) breakfast sausage, removed from casing
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 1 green bell pepper, diced (approx. 1 cup)
  • 4 large eggs
  • 1 cup milk (240ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1/2 teaspoon garlic powder (3g)
  • 1 cup (115g) shredded cheddar cheese, divided
  • 1/4 cup chopped fresh chives or green onions for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Toss the thawed tater tots with melted butter, salt, and pepper. Arrange tater tots evenly in the bottom of the baking dish, pressing them together slightly to form a crust.
  2. Cook the breakfast sausage in a skillet over medium heat, breaking it up with a spoon until browned. Drain off any excess grease. Add diced onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
  3. In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined. Stir in the cooked sausage and vegetable mixture, and half of the shredded cheddar cheese.
  4. Pour the egg mixture evenly over the tater tot crust in the baking dish. Top with the remaining shredded cheddar cheese.
  5. Bake in the preheated oven for 40-45 minutes, or until the egg mixture is set and the tater tots are golden brown and crispy. A knife inserted into the center should come out clean.
  6. Let the casserole cool slightly before slicing and serving. Garnish with chopped fresh chives or green onions, if desired.