• Preheat your oven to 375° and spray a 9x13 casserole dish with vegetable oil.

Sauage Mixture

• Start by chopping the onions and mushroooms.
• Swirl a little vegetagle oil in a saute pan and get it hot. Add the onions and mushrooms to get them started . Suate for about three minutes or unil they be begin to soften and wilt.
• While the mushrooms and onions are getting started, you can cut/chop up the vegan sausage. It will be easier to brown in the pan if it is already in small pieces.
• Add the cut vegan sausage to the pan and continue stir and cook until the sausage has browned - about 5-7 minutes. I contine to cut and break up the sausage into smaller peices as I am stirring.
  
• Once the sausage has fully cooked and is nice and crispy and brown, spoon it evenly into the prepared 9x13 casserole dish. Set aside.

Egg Mixture

• Dice the red bell pepper and add to a medium-sized mixing bowl. There is no need to pre-cook the bell pepper.
• To the mixing bowl, add the two containers of JUST Egg, vegan cheese shreds, nutritional yeast, corn starch, chives, and black salt.
• Mix and whisk the ingredients well so that there are no lumps or cornstarch.
• Pour the egg mixuture over the top of the cooked sausage mixture.

Finishing and baking

• Place the tater tots on top of the egg mixture in the casserole dish. I press down slightly so that they are almost half-way submerges. I find that 72 tater tots in the perfect number of tots to cover the top.
• Cook uncovered in a 375° for about 45 minutes or until the tops of the tater tots are golden brown and the egg mixture has mostly solidified. If might look a little soft and slightly jiggly when you first take it out of the oven , but it should not be runny.
• Allow to sit and cool for about 7-10 minutes before cutting.
• Garnish with more chives and add a lttle salt and pepper to taste. This tater tot casserole dish is super delicous with a little creamy sriracha suace on top. (See Notes.)