Potato Ball Breakfast Casserole

Ingredients:

• 1 package (450 g) of frozen potato balls tater-tots
• 1 tbsp. l. olive oil
• 450 g raw spicy pork sausages, casings removed
• 1 onion, finely diced
• 1 cup whole milk
• 0.5 cups low-fat cream
• 1/4 tsp seasoned salt
• 1/4 tsp cayenne pepper
• 4 large eggs
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 cups grated cheddar
• 1 cup grated pepper jack cheese

Preparation:

1. Grease a 3-quart baking dish with butter. Place the potato balls all over the bottom.
2. Heat olive oil in a large skillet over medium heat. Add the sausage and onion and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 8-10 minutes. Set aside and let cool slightly, then coat the potato balls with the meat mixture.
3. In a large bowl, combine the milk, cream, seasoning salt, cayenne pepper, eggs, bell peppers, and half of each cheese; season with salt and pepper to taste. Transfer to the potato ball pan and sprinkle with the remaining cheese. Cover with foil and refrigerate overnight.
4. Preheat oven to 350°F (175°C). Bake the casserole, covered with foil, until it begins to set around the edges, about 25 minutes. Remove the foil and continue baking until the cheese is golden brown and bubbly, another 20-35 minutes.