8 oz. bacon, chopped
Nonstick cooking spray1 (32-oz.) package of frozen tater tots
10 eggs
1 cup whole milk
1/2 cup sour cream
1/4 tsp. kosher salt
1 tsp. black pepper
4 scallions, chopped, white and green parts separated
2 Tbsp. chopped parsley, plus more for serving
2 cups shredded colby jack cheese, divided

8 oz. bacon, chopped 10 eggs 1 cup whole milk 1/2 cup sour cream 1/4 tsp kosher salt 1 tsp black pepper 4 scallions, chopped, white and green parts separated 2 Tbsp chopped parsley, plus more for serving 2 cup s shredded colby jack cheese, divided

1. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain the fat and cool.
2. Spray a 13-by-9-inch casserole dish with nonstick cooking spray. Place half of the tater tots in a single layer in the bottom of the dish.
3. Meanwhile, in a large bowl, whisk together the eggs, milk, sour cream, salt, and pepper until smooth. Stir in the scallions, pimientos, and parsley. Reserve 1/2 cup of the cheese and stir the remaining cheese into the egg mixture. Stir in the cooled bacon. Pour the mixture evenly over the tater tots in the casserole dish.
4. Place the remaining tater tots in a single layer over the top and press gently into the egg mixture.
5. To bake immediately: Preheat the oven to 350¢XF. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.
6. To make ahead: Cover and
sit at room temperature for 30 minutes. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.