Make-Ahead Overnight Tater Tot Breakfast Casserole

12 to 16 oz breakfast sausage

1 cup small diced bell peppers (any color)

½ cup small diced onion

6 large eggs

1 cup milk

½ cup sour cream

½ tsp salt

pinch of black pepper

24 oz (about 6 cups) frozen tater tots

1 cup (4 oz) grated cheddar cheese

1 cup (4 oz) grated Monterey Jack cheese

chopped green onion or chives, for garnish (optional)

sour cream and salsa, for serving (optional)

1. 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. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. 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).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. 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.
6. Preheat the oven to 350 degrees. 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

Notes: Can use chopped ham or cooked bacon instead of sausage or even meatless. If you'd like more eggs you can use up to 10 eggs.