Ingredients:

  • 1 lb ground breakfast sausage
  • 6 strips thick cut bacon, diced
  • 32 oz frozen tater tots
  • 10 large eggs
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • Salt & Black pepper To taste, though the sausage provides plenty of salt
  • 2 cups sharp cheddar cheese Freshly shredded for the best melt
  • 1 cup Monterey Jack cheese Adds creaminess and a perfect 'cheese pull.'
  • 2 green onions Sliced thin for a fresh, sharp finish

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A high temp is vital for crisping the potato exterior.
  2. Brown the 1 lb ground breakfast sausage in a skillet over medium high heat until no longer pink and slightly crispy.
  3. Fry the diced bacon in the same pan (or separately) until the fat renders and the edges are golden.
  4. Whisk the 10 eggs, 1 cup milk, 0.5 cup heavy cream, garlic powder, and smoked paprika until the mixture is pale yellow and bubbly.
  5. Layer half of the 32 oz frozen tater tots into the bottom of a greased 9x13 pan.
  6. Distribute the cooked sausage and bacon over the tots, then top with 1 cup of the sharp cheddar.
  7. Pour the egg mixture slowly over the layers until everything is partially submerged.
  8. Arrange the remaining tater tots on top in a neat pattern. Note: Keeping them on top ensures they stay crunchy.
  9. Bake for 35 minutes, then sprinkle with the remaining 1 cup cheddar and 1 cup Monterey Jack.
  10. Finish baking for another 10 minutes until the cheese is bubbling and the tots are deeply bronzed.