Breakfast Taco Casserole

This is a great make-ahead breakfast for a crowd. I take it to potluck breakfast events and it just disappears! When I can find it, I use a soft chorizo that is not in casings. Otherwise, I use the hot Jimmy Dean variety.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 12  ounces breakfast sausage
• 1  lb Velveeta cheese, cubed
• 10  ounces  diced Rotel tomatoes & chilies
• 3  cups  frozen tater tots
• 8  eggs
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
•  corn tortilla (optional)
•  sour cream (optional)
•  salsa (optional)

Directions

1. Cook the breakfast sausage until it is done and crumbly.
2. Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).
3. In a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
4. Then sprinkle the cooked sausage crumbles.
5. Then place dollops of the chilies and tomatoes evenly around the pan (I don't drain them, but you can if you want a milder flavor).
6. Evenly distribute the cubes of Velveeta.
7. Place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
8. Now beat the eggs, salt, and pepper.
9. Pour the eggs over the tater tots, sausage, and cheese.
10. Cover and bake for 30 minutes at 350°F
11. The eggs should be soft-set in the middle.
12. At this point you can refrigerate the dish.
13. Finish by baking uncovered for 15-20 minutes at 350°F.
14. Serve with warm corn tortillas, salsa, and sour cream.
15. Allow everyone to make their own breakfast tacos, or simply dish and eat.