“With a base of crispy tater tots and a stuffing of cheesy sausage, these cups are great for breakfast and parties.”
60 frozen tater tots
2 tablespoons hidden valley ranch dressing mix
1⁄2 cupsour cream
1 lbcooked italian sausage
2 cups shredded colby cheese
1 cupshredded cheddar cheese
1⁄4 cup finely grated parmesan cheese
1⁄2 cup chopped roasted red pepper
3 scallions, whites finely chopped and green parts thinly sliced
1 tablespoonchili flakes (to garnish)
nonstick cooking spray
Preheat oven to 400 degrees F. Spray a 12-well muffin tin with nonstick cooking spray. Place 5 tater tots in each well and bake for 20 minutes until tater tots are soft.
Remove from oven and use the bottom of a shot glass or your fingers to press the tater tots flat on the bottom and up the sides of each well. Bake until golden and crisp, about 15 minutes.
In a large bowl, stir to combine the sausage, Colby cheese,cheddar cheese, parmesan cheese, roasted red bell peppers and chopped scallion whites. Spoon the mixture into the tater tot cups, then return to the oven and bake until cheese is melted, about 6-8 minutes.
Remove the cups from the muffin tin and top each with a sprinkle of scallion greens and pinch chili flakes.