½ cup small diced onion
6 large eggs
1 cup milk
½ cup sour cream
½ teaspoon salt
Pinch of black pepper
24 ounces frozen tater tots
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)
INSTRUCTIONS
In a large skillet over medium heat, cook the sausage, pepper and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease.
In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
Sprinkle sausage and veggies over tots. Sprinkle cheese evenly across the top.
Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won’t break down quite as much, but it is still delicious.
Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.
Recipe and image from Mel's Kitchen Cafe
