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Title: Sausage & Egg Tater Tot Casserole
Categories: Pork, Potatoes, Dairy, Cheese
Yield: 7 servings

8 lg Eggs
1 c Milk
1 tb Smoked paprika
1 ts Garlic powder
1 ts Onion powder
1/2 ts Black pepper
1 lb Uncooked pork breakfast
- sausage
Olive oil; if necessary
1 Green bell pepper, diced
4 c Frozen Tater Tots; about 19
- ounces
1 c Shredded sharp Cheddar
1/4 c Sliced scallions (2
- scallions)

Set the oven @ 375-|F/190-|C.

In a bowl whisk together eggs, milk, paprika, garlic
powder, onion powder and black pepper and set aside.

In a large (12") 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
donrCOt 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.

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 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. (They will continue to cook slightly
as they rest). Let rest for 10 to 15 minutes before
serving.

By: Romel Bruno

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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... "Fat gives things flavor." -- Julia Child
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