Sausage, Egg & Tater Casserole

This is a recipe I adjusted a few years ago and decided to see if it would freeze well a few months ago.  It did and we enjoy having it as a "breakfast dinner" on a weeknight like Wednesday when we're running out of the house just after dinner time.

1 lb. breakfast sausage, cooked & crumbled

1/2-3/4 c. chopped green/red peppers & onions (cook with sausage)

3 c. shredded cheddar cheese

4 eggs

1 1/2 c. milk

2 lbs. tater tots - used on serving day

Whisk together the eggs and milk with salt/pepper to taste.  Layer in greased 9x13 pan (or 2 8x8s): sausage with peppers & onions, cheese, then egg mixture.  Tater tots remain in their original package in the freezer until serving day.

To Freeze: Cover with 1 layer of plastic wrap and 1 layer of foil.

To Serve: Thaw casserole overnight in fridge.  Top with frozen tater tots.  Bake 40-45 minutes at 375F or until eggs are set and tater tots are golden.