This feeds a hungry crowd. I love the spicy kick in the pants it gives to a traditional brunch.
You’re going to need…
- A large assembly of tater tots (I think I counted 70+ one time?)
- 2 packages beef chorizo, cooked and drained (or 1 package country sausage, browned and drained)
- 8 eggs
- 1 cup whole milk
- 1 tsp salt
- ½ tsp pepper
- 2 1/2 cups grated cheddar or pepper jack cheese
- One 10 oz can drained tomatoes and green chilies
- One 4.5 oz can diced green chilies
- Sliced grape tomatoes (optional)
- 1 thinly sliced fresh jalapeño (optional)
Spray a 9×13 baking dish with baking spray. Line the bottom with enough tater tots to cover the whole bottom. You can go in rows, or live dangerously and just dump them in. Either way! Cover the tots with the chorizo or sausage in an even layer.
Sprinkle the drained tomatoes and green chilies over the chorizo (or sausage if using).
Sprinkle 1 cup of cheese over the top of the tomatoes and chilies.
Add a few rows of tater tots to the top and push them down slightly. I use 5 rows of 5 when I’m feeling persnickety. Set aside and then whisk the eggs, milk, salt and pepper together.
Pour the egg mixture over the tots, sprinkle with the remaining cheese, tomatoes, and jalapenos.
Cover with foil and bake at 400 for 40 minutes. Remove the foil to let the top brown and return to the oven to bake for another 20 minutes. 40 plus 20 is a whole hour of baking time 😉 Let the casserole rest for 10 minutes before serving.
Serve with fresh pico de gallo and sliced avocados. It’s a zippy way to brunch!
Here’s the printable! Mexi-Tot Breakfast Casserole