Tater Tot Breakfast Casserole

One 16-ounce bag frozen Tater Tots
Butter, for the baking dish
1 tablespoon olive oil
1 pound breakfast sausage (sometimes I use my turkey sausage for this, and it works great! I omit the extra onion in the turkey sausage recipe, since the casserole already has onion, and I just keep it ground up and cook it just like that.)
1 medium onion, very finely diced
1 cup milk
1/2 cup half-and-half
1/4 teaspoon seasoned salt
1/4 teaspoon cayenne
4 large eggs
1 red bell pepper, very finely diced
1 green bell pepper, very finely diced
2 cups grated Cheddar cheese
1 cup grated mozzarella or monterey jack cheese
Kosher salt and freshly ground black pepper

1. Line up the tater tots in a buttered 9-by-13-inch baking dish.

2. Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through. Set aside to cool slightly, then sprinkle it over the tater tots.

3. In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.

4. Preheat the oven to 350 degrees F.

5. Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve with ketchup.

I sure love a good breakfast casserole, and this one is the bomb! I first had this at a Thanksgiving brunch at my Brother's house.