Ingredients
For the sausage layer
1 lb (450 g) breakfast sausage, pork or turkey
1 small yellow onion, finely diced
1/2 cup (75 g) diced red bell pepper
1 teaspoon olive oil, if using lean sausage
For the egg custard
8 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 g) sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the casserole
1 bag (32 oz or 900 g) frozen tater tots
2 cups (225 g) shredded sharp cheddar cheese, divided
2 tablespoons chopped fresh chives, for serving
Cooking spray or butter, for the baking dish
Instructions
- Heat the oven: Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- Brown the sausage: Cook the sausage, onion, and bell pepper in a large skillet over medium heat for 7-9 minutes, breaking up the meat, until the sausage is cooked through. Drain excess grease and let it cool for 5 minutes.
- Whisk the eggs: In a large bowl, whisk the eggs, milk, sour cream, salt, pepper, garlic powder, and onion powder until smooth.
- Build the casserole: Spread the sausage mixture in the prepared dish. Sprinkle with 1 1/2 cups of cheddar, then arrange the frozen tater tots in an even layer over the top.
- Add the custard: Pour the egg mixture slowly and evenly over the casserole, letting it settle between the tots and sausage.
- Bake until set: Bake uncovered for 40-45 minutes, until the center is set and the tater tots are golden. Sprinkle with the remaining 1/2 cup cheddar and bake 5-8 minutes more, until melted.
- Rest and serve: Let the casserole rest for 10 minutes before slicing. Finish with chopped chives and serve warm.
Good to know
Use frozen tater tots straight from the bag for the best top texture.
The casserole can be assembled up to 12 hours ahead and baked from the refrigerator.
Let the baked casserole rest before cutting so the slices hold together.