Breakfast Casserole

Ingredients
* 8 slices bacon, cooked and crumbled, divided
* 1 1/2 cups of vegetables, sautéed
* 2 1/2 cups cheddar cheese, shredded, divided
* 1 cup milk
* 8 eggs
* 1/2 tsp freshly ground black pepper
* 1/2 tsp onion powder
* 1/8 tsp of salt
* 2 lbs frozen tater tots

Directions

1. Preheat the oven to 350 F.

2. Grease bottom of a 9 x 13 glass baking dish

3. Layer the vegetables 2 cups of the cheese, and 4 pieces of the cooked and crumbled bacon in the dish.

4. In a large bowl, whisk together the milk, eggs, pepper, onion powder and salt.  Pour this mixture into the baking dish.  (At this point you can cover this and place it in the fridge overnight and finish preparation in the morning if you'd like.)

5. On top of the egg mixture layer the tater tots in rows and columns.  Place the casserole, uncovered in the oven and cook for 35 minutes.

6. After 35 minutes, top the casserole with the additional cheese and reserved bacon.  Place back in the oven and bake for an additional 7-10 minutes, or until the sides are bubbling and the top is golden brown.

7. Remove and let the casserole rest for about 10 minutes.  Serve and enjoy!

Notes

My brother-in-law introduced our family to this basic casserole on Christmas morning a few years ago.  I made it for this first time this year at the holidays.  His version includes pancetta and less bacon, but it is very similar.  The recipe that he based his casserole on called for breakfast sausage, but he leaves that out entirely; I have never even thought about adding that.  In my family everyone loves bacon, but not everyone loves sausage.  When we upped the bacon and added the sautéed veggies, it was a hit!  We always use peppers and onions for our veggies. Green onions/scallions might be a great addition!  Maybe broccoli, too?  Add whatever you and your family will enjoy! As for the potatoes, you can use traditional tater tots or tater rounds - whatever you can get your hands on or have in the freezer.  As for the milk - we typically have skim on hand so I use that but you can use whatever milk you have in the fridge.

Absolutely let the casserole rest before you cut into it to serve. When it comes out everyone is ready to devour it, but don't let them just yet.  In those few minutes it will finish setting and then be cooled off a little so no one burns the roof of their mouth.  It's worth the wait!