Unsalted Butter, for the baking dish
1 (16 ounce) bag frozen Tator Tots
1 tbsp olive oil
1 pound loose spicy breakfast sausage
1 onion, finely diced
1 cup whole milk
½ cup half and half
¼ tsp seasoned salt
¼ tsp cayenne pepper
4 large eggs
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 cups grated cheddar cheese
1 cup grated pepper jack cheese
Kosher salt and freshly ground pepper
Butter a 3 quart baking dish. Line up the Tator Tots in the dish.
Heat the olive oil in a large skillet over medium heat. Add the sausage and onion and cook, breaking up the sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly; then sprinkle the mixture over the Tator Tots.
Whisk the milk, half and half, seasoned salt, cayenne, eggs, bells peppers and half of both cheeses in a large bowl; season with salt and pepper. Pour over the casserole, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
Preheat oven to 350ºF. Bake the casserole covered, until just starting to set around the edges, about 25 minutes. Remove the foil and continue to bake until the cheese is browned and bubbly and the casserole is cooked through, another 20 to 35 minutes.