Preheat oven & grease dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic baking dish with olive oil or nonstick spray.

Sauté meat & peppers: In a large skillet over medium-high heat, brown ground beef sausage with diced onion, red bell pepper, sage, and thyme until cooked through (6 to 8 minutes). Drain any excess grease and spread evenly across the bottom of the prepared baking dish.

Layer cheese: Sprinkle 1 1/2 cups of shredded cheddar and all of the Monterey Jack cheese evenly over the warm sausage layer.

Whisk eggs: In a large bowl or 4-cup measuring pitcher, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper until completely smooth and lightly frothy.

Pour custard: Slowly pour the egg mixture evenly over the cheese and sausage in the baking dish.

Arrange tater tots: Neatly arrange frozen tater tots in tight, straight single-layer rows across the top, covering the egg custard completely.

Bake uncovered: Bake uncovered at 375°F (190°C) for 40 to 45 minutes, until the eggs are set in the center and the tater tots are deeply golden and crispy.

Melt cheese finish: Remove from the oven, sprinkle the remaining 1/2 cup of sharp cheddar over the hot tots, and return to the oven for 3 to 5 minutes until molten and bubbling.

Rest, garnish & slice: Let the casserole rest for 10 minutes to allow the layers to settle cleanly. Garnish with sliced green scallions, slice into hearty squares, and serve warm with hot sauce or coffee!