Breakfast Taco Casserole

• 12 ounces breakfast sausage
• 1 lb Velveeta cheese, cubed
• 10 ounces diced Rotel tomatoes & chilies
• 3 cups frozen tater tots
• 8 eggs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• corn tortilla (optional)
• sour cream (optional)
• salsa (optional)

1. Cook the breakfast sausage until it is done and crumbly.
2. Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).
3. In a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
4. Then sprinkle the cooked sausage crumbles.
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. Evenly distribute the cubes of Velveeta.
7. Place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
8. Now beat the eggs, salt, and pepper.
9. Pour the eggs over the tater tots, sausage, and cheese.
10. Cover and bake for 30 minutes at 350u0b0F
11. The eggs should be soft-set in the middle.
12. At this point you can refrigerate the dish.
13. Finish by baking uncovered for 15-20 minutes at 350u0b0F.
14. Serve with warm corn tortillas, salsa, and sour cream.
15. Allow everyone to make their own breakfast tacos, or simply dish and eat.

sausage, velveeta cheese, tomatoes, tots, eggs, kosher salt, black pepper, corn tortilla, sour cream, salsa

Taken from www.food.com/recipe/breakfast-taco-casserole-246327 (may not work)