Step 1

Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, 6 to 8 minutes. Transfer the bacon to a paper towel lined plate to drain the fat and cool.

Step 2

Place half of the tater tots in a single layer in the bottom of the dish.

Step 3

Meanwhile, whisk together the eggs, milk, sour cream, salt, and pepper in a large bowl until smooth. Stir in the scallions, pimientos, and parsley. Reserve 1/2 cup of cheese and stir the remaining into the egg mixture. Stir in the cooled bacon. Pour evenly over the tater tots in the casserole dish.

Step 4

Place the remaining tater tots in a single layer over top and press gently into the egg mixture.

Step 5

To bake immediately: Sprinkle with the remaining 1/2 cup of cheese. Bake for 55 to 60 minutes, until the top is golden and the egg mixture is set in the center. Let rest for 10 minutes, then top with more parsley, and serve.

Step 6

To make ahead: Cover and refrigerate overnight, or up to 24 hours. Preheat the oven to 350°. Remove the casserole dish from the oven and let sit at room temperature for 30 minutes. Sprinkle with the remaining 1/2 cup of cheese. Bake for 55 to 60 minutes, until the top is golden and the egg mixture is set in the center. Let rest for 10 minutes, then top with more parsley and serve.