We’re talking Minnesota winter; it’s no joke to put on quadruple layers and a ski mask just so one can go running alongside the snow plowed roads, potentially taking a hard hit on the bum. In front of all the drivers who will undoubtedly gasp and stare.
So it shocked even me when I decided to get my sneakers on pavement in January. A bit of crazy somehow seeped into my brain. I was/am needing a break from my love-hate relationship with the dreadmill at home. There’s only so many reruns of Master Chef that can keep me going.
Of course The Littles would love anything crowned with crispy tater tots. But Hubby and I were just as eager to devour our breakfast of champions on this particular morning. The entire pan vanished before my eyes.
In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of a 9×13 inch baking pan. Evenly sprinkle 2 cups of the cheese over cooked sausage.
In a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
When ready to bake, set oven to 350F with rack on lower middle position. Once oven reaches 350F, place casserole in oven for about 35 minutes. Top with additional ½ cup cheese, cooked/crumbled bacon, and bake another 5-10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, let rest at room temp 10 minutes, and serve.