Tator Tot Egg Casserole Breakfast for the Next Day

Ingredients

• 1 pound uncooked bulk pork breakfast sausage (454 g)
• 1 tablespoon olive oil (14 g)
• 1 medium red bell pepper, diced (150 g)
• 1/2 cup sliced green onions (50 g)
• 12 large eggs (600 g)
• 1 1/2 cups whole milk (360 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 cups shredded sharp cheddar, divided (226 g)
• 1 bag frozen tater tots, divided (907 g)

Instructions

1. Prepare dish. Heat oven to 350°F and butter a 9-by-13-inch baking dish. Set the dish on a rimmed baking sheet. Keep the tots in the freezer while you prepare the filling.
2. Cook filling. Heat olive oil in a large skillet over medium heat. Cook sausage, breaking it into small crumbles, until browned throughout. Transfer sausage to a bowl, leaving excess fat behind, then stir in the diced bell pepper.
3. Mix eggs. Whisk eggs, milk, salt, and pepper in a large bowl until smooth and evenly yellow. Fold in green onions, sausage, bell pepper, and one cup of cheddar. The mixture will be loose and pourable.
4. Assemble. Arrange half the frozen tots in the baking dish. Pour egg mixture over the base, spreading sausage evenly. Arrange remaining tots in a single top layer and sprinkle with the remaining cheddar, letting some cheese fall between the potatoes.
5. Chill and bake. Cover tightly and refrigerate for at least eight hours or overnight. Uncover and bake until deeply golden, the center reaches 160°F, and the egg layer no longer looks liquid when gently nudged, about 55 minutes.
6. Rest and cut. Let the casserole rest for 15 minutes before slicing into 12 squares. This gives the custard time to firm, making portions easier to lift from the dish without pulling apart the potato topping.

Notes

• Arrange frozen tots side by side in a single layer for the most even browning. Small gaps are fine, but stacked or crowded tots can leave pale, soft patches.
• For same-day baking, skip chilling and start checking at 45 minutes; lower tots will absorb less custard.
• Use an instant-read thermometer in the center: eggs must reach 160°F before resting, slicing, and serving.

Nutrition Facts