Serves 12 or more (depending upon how you cut it)
NEEDS TO SIT OVERNIGHT. (Don't say that I didn't warn you. ;) )
Preheat oven to 375 F.
Cooking time: 1 hour and a half
I have always made this in a standard sterno warmed foil pan. (The kind that go into disposable catering trays.) You could also put it together in a cake pan.
1 bag of frozen tater tots*
1 dozen eggs
A cup or so of milk
1 package of pepper jack cheese slices
Probably 1 cup of shredded cheese (I've used cheddar or colby jack)
2 1/2 - 3 cups diced veggies (I use broccoli, carrots and sweet peppers)
Salt and pepper to taste.
I started creating this recipe by seeing what vegetables needed used in my crisper drawer. Probably horrible to admit, but it is true. Whatever you choose, chop up those veggies!
Throw them into a bowl with the FROZEN tater tots. My salt and pepper measurements are by pepper grinder and salt mill. For me, it is 12 cranks of each one. Toss in your shredded cheese. Stir all of this together and place in a pan sprayed well with Pam.
Into a 4 cup measuring cup, I crack 1 dozen eggs, top off to the 4 cup mark with milk then add 5 more cranks each of pepper and salt. Scramble all this up in the measuring cup then pour evenly over the tater tot/veggie mixture.
If I was thinking, I would have taken a picture but I didn't. Here is where you place the slices of pepper jack cheese on top.
If using a foil pan, place your pan on a cookie sheet, cover with foil SPRAYED WITH PAM on the side of foil closest to the food, fold the foil edges down over the sides and leave in the refrigerator overnight.
Place your oven rack one step down from the middle. (Meaning not the bottom rack.) Bake at 375 F for an hour and a half. You may want to double check baking times and adjust for your own oven.
This is done when you can cut into the middle and see no liquid sloshing around.
*Don't use hash brown potatoes. You'll be tempted to. They were bland and watery. I've already made the mistake for you. Trust me. Avoid them, please.