Ingredients:

  • 32 oz frozen tater tots
  • 1 tbsp extra virgin olive oil
  • 1 lb ground breakfast sausage
  • 6 strips thick-cut bacon, chopped
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 tsp smoked paprika
  • 1/2 tsp dry mustard powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 425°F (220°C). Arrange the frozen tater tots in a single, tight layer in a 9x13 inch baking dish. Bake for 15–20 minutes to par-bake, creating a starch barrier that ensures crispiness.
  2. While the tots are par-baking, brown the ground sausage and chopped bacon in a large skillet over medium-high heat until deeply browned. Use a slotted spoon to remove the meat, leaving approximately 1 tablespoon of fat in the pan.
  3. In the same skillet, sauté the diced onion and red bell pepper in the residual fat until translucent (about 5 minutes). Add the minced garlic and cook for an additional 60 seconds.
  4. In a large mixing bowl, whisk together the eggs, milk, sour cream, smoked paprika, dry mustard, salt, and black pepper until fully combined. Fold in 1 cup of the shredded cheddar cheese.
  5. Reduce the oven temperature to 375°F (190°C). Layer the cooked sausage, bacon, and sautéed vegetables over the par-baked tater tots. Pour the egg custard mixture evenly over the layers.
  6. Top with the remaining 1 cup of cheddar cheese. Bake for 30–35 minutes until the edges are golden brown and the center has a slight jiggle, allowing residual heat to finish the set.