Tater Tot Casserole with Sausage

• servings: 10 servings

Ingredients

1 lb (450 g) ground mild pork breakfast sausage

1 pkg (12 oz/340g) frozen chopped onions and bell peppers (see Cook’s tip)

6 eggs

1 cup (250 mL) half & half

8 oz (250 g) Monterrey jack cheese, coarsely grated (2 cups/500 mL), divided

½ tsp (2 mL) each salt and pepper

1 bag (32 oz or 800 g) frozen tater tots

Optional toppings: sliced green onions and salsa

Directions

Preheat the oven to 425°F (220°C)Brown the sausage in a large skillet over medium heat, about 5 minutes, breaking it up into crumbles. Add the frozen chopped vegetables and continue cooking over medium heat until sausage is no longer pink, and vegetables are tender, about 5 more minutes.Meanwhile, whisk together the eggs, half & half, half of the grated cheese, salt, and pepper in a medium mixing bowl.Place the sausage mixture in the bottom of the Stone Rectangular Baker, pour the egg mixture on top, and arrange the tater tots in a single layer. Sprinkle with the remaining cheese.Bake for 45-50 minutes, or until bubbly and browned.Top with green onions, if using and serve with salsa, if you’d like.