Spray a 9x13 baking dish with Pam spray. Set aside.

Melt 1 Tbl butter in a large skillet.

Sauté the onion, red and green peppers for 4 minutes over medium heat.

Add the other 1 Tbl butter and the mushrooms to the skillet. Continue sautéing until the mushrooms are cooked.

Remove the vegetables to a large mixing bowl. Set aside to cool.

In the same pan cook the breakfast meat.

Remove from skillet and place in the same large mixing bowl to cool.

While the vegetables and meat cool mix together the eggs, milk, sour cream, black pepper and garlic powder. Set aside.

When the vegetables and meat are cool add the frozen Tater Tots and 2 cups of the shredded cheese to the large mixing bowl. Mix together.

Put the Tater Tot mixture in the sprayed 9x13 baking dish, spreading it evenly.

Pour the egg mixture over the Tater Tot mixture being sure to wet all parts of the Tots.

Cover and refrigerate overnight.

In the morning remove the pan from the refrigerator and let set on the counter for about an hour to allow it to come closer to room temperature. This helps reduce the baking time. (You can skip this step but will have to cook a little longer)

Preheat oven to 375.

Cook for 50 minutes. Check that the center is not wet and is solid.

Sprinkle the last 1 cup shredded cheese on top of the bake. Return to the oven for 5-10 minutes until melted and golden brown