Breakfast Taco Casserole

This is a great make-ahead breakfast for a crowd. i take it to potluck breakfast events and it just disappears! when i can find it, i use a soft chorizo that is not in casings. otherwise, i use the hot jimmy dean variety.

Steps

Cook the breakfast sausage until it is done and crumbly.

Drain off the excess fat.

In a 9x13-inch rectangular baking pan , start by layering the tater tots on the bottom.

Then sprinkle the cooked sausage crumbles.

Then place dollops of the chilies and tomatoes evenly around the pan.

Evenly distribute the cubes of velveeta.

Place your 9x13-inch pan into a slightly larger jelly roll pan to catch any spills or overflow.

Now beat the eggs , salt , and pepper.

Pour the eggs over the tater tots , sausage , and cheese.

Cover and bake for 30 minutes at 350f.

The eggs should be soft-set in the middle.

At this point you can refrigerate the dish.

Finish by baking uncovered for 15-20 minutes at 350f.

Serve with warm corn tortillas , salsa , and sour cream.

Allow everyone to make their own breakfast tacos , or simply dish and eat.

Ingredients

breakfast sausage, velveeta cheese, rotel tomatoes & chilies, frozen tater tots, eggs, kosher salt, black pepper, corn tortilla, sour cream, salsa