In a cold skillet over medium heat, add 1 pound of bacon and cook until crispy, about 10–15 minutes. Once cooked, remove the bacon, crumble it into pieces, and set aside, reserving the fat in the skillet for added flavor.

Using the same skillet with reserved bacon fat, add 2 packages of breakfast sausage links. Cook over medium heat for 8–10 minutes until browned all over.

Preheat your oven to 375°F (190°C) and grease a 13x9-inch baking dish. Arrange the entire package of tater tots in a single layer in the bottom of the baking dish.

Sprinkle the crumbled bacon and sliced sausage evenly over the tater tots. Add 1 cup of shredded Monterey Jack and cheddar cheese on top of the meat.

In a mixing bowl, whisk together 12 large eggs, 1/2 cup of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the thinly sliced green onions.

Pour the egg mixture evenly over the layered ingredients in the baking dish. Shake the dish gently to ensure the egg seeps through.

Bake for 45–55 minutes, or until the edges are bubbly and the top is golden brown.

Let the casserole rest for 10–15 minutes before serving, garnishing with additional sliced green onions.