Start with baking the potato to get crispy tater tots. You can do this using the oven or an air fryer for easy cleanup! Follow the instructions on the package. I toasted mine in an air fryer at 400 degrees for 7 minutes to get golden brown crispy tots.
Add the chopped bacon to the skillet and cook on medium heat till the bacon gets crispy. Remove the bacon onto a plate lined with a paper towel. the paper towel absorbs the extra grease.
DISCARD HALF OF THE BACON GREASEThe bottom of the skillet will have some of the yummy brown bits from the bacon left, try not to discard it. This will bring lots of flavors when you add in the vegetables to cook in it To the same skillet add the finely chopped onions and saute for 5 minutes on medium-low heat, Stir on occasion. The onions should be soft and translucent.
Add the chopped bell pepper to the skillet and continue to saute with the onions for 5-8 minutes. Then add in the mushrooms then continue to cook for another 5 minutes. Turn off the heat and add the vegetables to a casserole dish. Over the vegetables evenly sprinkle 1/3 of the cooked bacon.
In a clean bowl add 12 eggs, 11/4 cup milk, 2 tbl chives, 1 tsp salt, and 1 tsp garlic powder. Mic with a fork till everything is combined then add in 1 cup of mozzarella cheese. Pour the egg mixture into the casserole dish over the vegetables.
Arrange the tater tots over the egg mixture. Make sure the tater tots are laid on top, do not mix them in. When they bake in the oven this helps the tater tots to stay crispy.
Evenly sprinkle 1/4 cup of cheese and the rest of the bacon on top of the casserole.
Bake at 350 for 30 minutes or until the center of the bacon and egg tater-tot casserole is set. Bake time may vary for every oven, keep an eye on it. If the top is burning, cover it with aluminum foil.
Serve warm! add a little bit of sour cream on top and a dash of hot sauce! This makes a great breakfast, but don’t discard the idea of serving this for an easy dinner recipe as well.
