Sausage and Egg Tater Tot Casserole

Ingredients

• 8 large eggs
• 1 cup milk
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 lb uncooked pork, chicken, or turkey breakfast sausage, casings removed if any
• Olive oil, if necessary
• 1 green bell pepper, diced
• 4 cups frozen Tater Tots (about 19 oz)
• 1 cup shredded sharp Cheddar
• 1/4 cup sliced scallions (about 2 scallions)

Instructions

1. Heat the oven to 375°F. In a bowl, whisk together eggs, milk, paprika, garlic powder, onion powder, and black pepper, and set aside.
2. In a large (12-inch) cast-iron skillet over medium heat, cook the sausage until browned and cooked through, stirring frequently and breaking up the sausage into smaller pieces, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. Pour off and discard all but 1 tablespoon of fat (if you don't have enough fat in the pan, add enough olive oil to equal 1 tablespoon). Add the bell pepper and cook, stirring occasionally, until softened with a bit of bite to it, 4 to 5 minutes. Remove from heat and let cool slightly, about 6 minutes.
3. Return the sausage to the skillet and stir to combine, then pour the egg mixture over the sausage and peppers, making sure it evenly covers the entire bottom. Place the Tater Tots on top, add the shredded Cheddar and scallions, and bake until the top is well-browned and puffed in the center and a knife inserted into the center comes out mostly clean, 35 to 55 minutes, depending on how creamy you like your eggs.
4. Let rest for 10 to 15 minutes before serving.