Creole Breakfast Egg Bake With Sausage and Potatoes - Tony Chachere's

Ingredients

• 32-Ounce Bag Tater Tot Potatoes
• 1 Tablespoon Olive Oil
• 1 Pound Bulk Breakfast Pork Sausage
• 1 Medium Yellow Onion, Finely Chopped
• 12 Large Eggs
• 1 Cup Whole Milk
• 1/2 Cup Heavy Cream
• 2 Jars (4 Ounces) Diced Pimentos, Well Drained
• 2 Cups Cheddar Cheese, Shredded
• 1 Tablespoon Tony’s Original Creole Seasoning
• 1 1/2 Tablespoon Dijon Mustard
• Clear