Southwestern Egg and Sausage Stew

1.Lightly grease the inside of a 6-quart crock pot with nonstick spray or a small amount of oil.

2.In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through, about 6-8 minutes. Drain excess fat and set aside.

3.Layer half of the frozen tater tots evenly in the bottom of the crock pot.

4.Scatter half of the cooked sausage over the tater tots.

5.Sprinkle half of the diced green and red bell peppers, green onions, and drained green chilies evenly over the sausage layer.

6.Sprinkle 1 cup of the shredded cheddar and 1/2 cup of the Monterey Jack cheese over the vegetables.

7.Repeat the layering process with the remaining tater tots, sausage, bell peppers, green onions, green chilies, and cheeses.

8.In a large mixing bowl, whisk together the eggs, milk, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until fully combined and slightly frothy.

9.Slowly pour the egg mixture evenly over the layered ingredients in the crock pot, ensuring it seeps down through the layers.

10.Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the eggs are set and the casserole is cooked through. Avoid opening the lid frequently to maintain temperature.

11.Once cooked, turn off the crock pot and let the casserole rest for 10 minutes before serving to allow it to firm up slightly.

12.Garnish with additional chopped green onions and fresh cilantro leaves before serving.