Overnight Tater-Tot Breakfast Casserole

• 12 to 16 ounces breakfast sausage
• 1 cup small diced bell peppers (any color)
• 1/2 cup small diced onion
• 6 large eggs
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon salt
• Pinch of black pepper
• 24 ounces (about 6 cups) frozen tater tots
• 1 cup grated cheddar cheese
• 1 cup grated Monterey Jack cheese

In a large skillet over medium heat, cook the sausage, peppers 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.

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. (Standing them on their end vs laying them on their side will use more tater-tots and require a longer baking time).

Spread the sausage and veggies over the tater 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. (An instant read thermometer should say 160.) Serve warm.

Original recipe found at www.melskitchencafe.com