Step 1

Room-Temp Sour Cream: If possible, remove the sour cream from the fridge 30-60 minutes before cooking. Room-temperature sour cream whisks more easily, but if you don’t have time, it’s okay; expect some sour cream lumps—they will melt while cooking.

Step 2

Prep Crockpot: Spray a 6-7qt. slow cooker with non-stick cooking spray and set aside.

Step 3

Brown Sausage: Cook the sausage, onions, and bell peppers in a large skillet over medium-high heat. Halfway through browning, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue to cook until the sausage is browned and the onions are softened. Add garlic and sauté 30 seconds. Drain the grease, then stir in the green chiles. Set aside to cool slightly.

Step 4

Combine Egg Mixture: Whisk the eggs and milk together in a large bowl or liquid measuring cup, followed by the sour cream and spices; set aside.

Step 5

Assemble: Line the bottom of the slow cooker with tater tots (about half), followed by half of the meat mixture and half of the cheeses (¾ cup each cheese). Repeat the layers, then pour the Egg Mixture over the top; don’t stir.

Step 6

Cook: Cover and cook on low for 4-6 hours (old crockpots can cook closer to until the internal temperature reaches 160 degrees F. I use my digital probe thermometer, which is inserted while the casserole cooks, to know precisely when it’s done (my favorite! Get it here). Always check for doneness at the early end of the cooking window, then continue cooking as needed. Due to variances in slow cookers, I suggest allowing plenty of flexibility with the cooking time the first time you make it.

Step 7

Serving: If desired, serve topped with tomatoes, avocado, green onions, cilantro, salsa, hot sauce, etc.