Ingredients

The following ingredients have 8 Servings
  • 16 ounces (about 4 cups) frozen tater tots, cooked according to package directions (See Tip 1)
  • 16 ounces bulk breakfast sausage (See Tip 2)
  • 1 Tablespoon unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 red bell pepper, finely chopped (about 1/2 cup) (See Tip 3)
  • 2 medium jalapeño peppers, seeds and membrane removed, finely chopped (about 1/4 cup) See Tip 3)
  • 1 clove garlic, minced
  • 5 large eggs
  • 3/4 cup milk
  • 1/4 cup half and half (See Tip 4)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly grated black pepper
  • 1 1/2 cups (6 ounces) shredded extra sharp cheddar cheese (See Tip 5)
  • 1 cup (4 ounces) shredded Colby Jack cheese (See Tip 6)

Instruction

  • Preheat oven to 350°F. Spray a shallow 2 1/2 quart casserole dish or 9 x 13-inch baking dish with non-stick spray. Set aside.
  • Brown sausage over medium heat, about 10 minutes. Drain well on paper towels.
  • Wipe out skillet used to brown the sausage with paper towels. Melt butter over medium heat. Add onions, red bell peppers and jalapeño peppers; sauté until tender, 7 to 8 minutes. Add garlic. Cook for 30 seconds or until fragrant. Transfer vegetables to a bowl to cool.
  • Whisk together eggs, milk, half and half, salt and pepper in a large measuring cup or bowl. Add cooked vegetables and 1 1/2 cups of shredded cheddar cheese.
  • Add tater tots to prepared casserole dish. Top with cooked sausage. Pour egg custard mixture over tater tots and sausage. Spread to even out.
  • Cover casserole dish with aluminum foil and bake in preheated 350°F oven for 45 minutes. Remove from oven and remove aluminum foil. Sprinkle on 1 cup of shredded Colby Jack cheese. Return, uncovered to 350°F oven for 10 minutes or until cheese is melted and bubbly.
  • Yield: 8 servings. (See Tip 7)