Paula Deen Tater Tot Breakfast Casserole

Cheesy and delicious. I used almond milk instead of milk and half and half, and it still turned out yummy.

• Ready In: 1 hr 10 mins
• Serves: 12-14

Ingredients

• 16  ounces  tater tots
•  butter, for baking dish to taste
• 1  tablespoon olive oil
• 1  lb  spicy breakfast sausage
• 1  medium onion, very finely diced
• 1  cup milk
• 1⁄2 cup half-and-half
• 1⁄4 teaspoon seasoning salt
• 1⁄4 teaspoon cayenne
• 4  large eggs
• 1  red bell pepper, very finely diced
• 1  green bell pepper, very finely diced
• 2  cups  grated cheddar cheese
• 1  cup  grated monterey jack pepper cheese
•  kosher salt
•  ground black pepper

Directions

1. Line up the tater tots in a buttered 9x13 inch baking dish.
2. Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking up the sausage and onion. Cook, breaking up the sausage with a wooden spoon about 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
3. In a large b owl, mix the milk, half and half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses, and some salt and pepper.
4. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
5. Preheat oven to 350.
6. Bake uncovered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through., another 20 to 35 minutes. Cut into squares and serve.