Tater Tot

Ingredients

12 ounces ground pork breakfast sausage

6 ounces (1 1/2 cups) shredded cheddar cheese, plus extra to sprinkle over top

8 large eggs

1/2 cup (whole) milk

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

One 32-ounce bag frozen tater tots

Thinly sliced chives, for serving

Special equipment:

12-inch cast iron skillet, or other oven-safe skillet

Method

1 Preheat the oven to 350˚F.

2 Cook the sausage: Warm a 12-inch oven-safe skillet over medium heat, and add the sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove the pan from heat.

3 Assemble the casserole: Whisk together the eggs, milk, salt and pepper in a medium bowl.

Spread the sausage into an even layer over the bottom of the skillet. Sprinkle with the shredded cheese, and pour the egg mixture over the top.

Arrange the frozen tater tots over the egg mixture in concentric circles, starting with a row around the rim of the pan and working your way in, or vice versa. (You won't use the entire bag; reserve remaining tater tots for another use.)

4 Bake the casserole. Bake until the eggs have fully set and the cheese has melted, 35 to 40 minutes. If desired, sprinkle some additional cheese over top and bake an extra minute or two, until the cheese has melted.

5 Serve: Let the casserole cool slightly before cutting into wedges. Sprinkle with some sliced chives and serve. Leftovers will keep for about 5 days.

Pineapple Casserole

Tasteful Friends may clutch their pearls but the tater tot thing sounds mighty tasty.

Did I reach the gay Mormon website by mistake?

The OP just got me moist.

That sounds like so much work and clean-up, r1. I'll just walk over to The Hollywood Diner on Sixth for scrambled eggs, sausage and home fries.

Love the final touch of the "Thinly sliced chives" as if that makes it classy.

It's a tater tot hotdish in a cast iron skillet. Eat it. Enjoy it. But don't kid yourself.

I kind of don't get the point of this one-- the tater tots are on the bottom will get all soggy and blend together -- why bother using them if they're not going to be crisp?

I had to Google tater tots.