Potato Tot Breakfast Casserole
A Casserole for Breakfast, Lunch or Dinner perfect for Cinco De Mayo! Southern Living
- 1 pound hot or mild breakfast sausage
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 12 large eggs
- 1/2 cup whole milk
- 1 tbsp hot sauce, such as Cholula
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 32 oz. bag frozen potato tots
- 8 oz Colby-Jack cheese blend (about 2 cups), divided
- 1 jalapeño, sliced
- Chopped fresh chives to Garnish
- Preheat oven to 350°F. Heat a large skillet over medium-high. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add onion and bell pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Whisk together eggs, milk, hot sauce, salt, and black pepper in a large bowl. Arrange tots in an even layer in a lightly greased 3-quart baking dish. Top with 1 cup cheese and the sausage mixture. Pour egg mixture evenly over tots and top with remaining 1 cup cheese.
- Bake until set in the middle, 50 to 55 minutes. Let stand 10 minutes before serving. Top with jalapeño and chives.