Breakfast Taco Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 12 ounces breakfast sausage
• 1 lb velveeta cheese, cubed
• 10 ounces diced rotel tomatoes & chilies
• 3 cups frozen tater tots
• 8 eggs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• corn tortilla (optional)
• sour cream (optional)
• salsa (optional)

Recipe

• 1 cook the breakfast sausage until it is done and crumbly.
• 2 drain off the excess fat (if you used chorizo, drain off lots of excess fat).
• 3 in a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
• 4 then sprinkle the cooked sausage crumbles.
• 5 then place dollops of the chilies and tomatoes evenly around the pan (i don't drain them, but you can if you want a milder flavor).
• 6 evenly distribute the cubes of velveeta.
• 7 place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
• 8 now beat the eggs, salt, and pepper.
• 9 pour the eggs over the tater tots, sausage, and cheese.
• 10 cover and bake for 30 minutes at 350°f
• 11 the eggs should be soft-set in the middle.
• 12 at this point you can refrigerate the dish.
• 13 finish by baking uncovered for 15-20 minutes at 350°f.
• 14 serve with warm corn tortillas, salsa, and sour cream.
• 15 allow everyone to make their own breakfast tacos, or simply dish and eat.