Preheat your oven to 400°F and spray a 9x13-inch baking dish with cooking spray.

Spread 1 bag (32 oz) of frozen tater tots in a single layer on a baking sheet.

Bake for 15 minutes to partially cook and crisp them up. Remove and set aside.

Reduce oven temperature to 350°F.

In a large skillet, cook 1 pound of breakfast sausage over medium heat, breaking into crumbles, until browned and cooked through. Drain excess fat. The sausage must reach 160°F.

In a large bowl, whisk together 12 eggs, 1 cup of milk, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder.

Spread the cooked sausage evenly in the bottom of the prepared baking dish.

Pour the egg mixture over the sausage.

Sprinkle 2 cups of shredded cheddar cheese over the eggs.

Arrange the partially baked tater tots in an even layer on top.

Bake uncovered for 40-50 minutes, until eggs are set and the center reaches 165°F. If the top browns early, tent loosely with foil.

Let rest for 10 minutes before serving.

Cut into squares and serve with hot sauce or ketchup.