Breakfast Taco Casserole

1. 1

   Cook the breakfast sausage until it is done and crumbly.

2. 2

   Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).

3. 3

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

4. 4

   Then sprinkle the cooked sausage crumbles.

5. 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. 6

   Evenly distribute the cubes of Velveeta.

7. 7

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

8. 8

   Now beat the eggs, salt, and pepper.

9. 9

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

10. 10

    Cover and bake for 30 minutes at 350u00b0F

11. 11

    The eggs should be soft-set in the middle.

12. 12

    At this point you can refrigerate the dish.

13. 13

    Finish by baking uncovered for 15-20 minutes at 350u00b0F.

14. 14

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

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.