Add the bell peppers and green onions and saute for 5 minutes or until tender.
Add the diced ham and cook until the ham is light pink, about 2 minutes more. Remove the pan from the heat and set aside to cool slightly.
In a large mixing bowl, whisk together eggs, milk, salt and pepper.
Add 1 cup of the shredded cheese and the entire ham mixture. Stir to combine.
Arrange the tater tots in a single layer on the bottom of a greased 9 x 13 x 2 inch casserole dish.
Pour the egg mixture over the top.
Bake for 45 minutes until the eggs are set.
To make ahead:Follow the recipe up until it’s time to bake. Cover the casserole dish with aluminum foil and place in the refrigerator. I recommend baking the casserole within 24 hours.To freeze:Follow the recipe up until it’s time to bake. Cover the casserole dish with aluminum foil and place on a level surface in the freezer. The casserole will last up to three months in the freezer.
Before baking, allow the breakfast casserole to thaw in the refrigerator overnight. Remove the foil and bake as directed.
Breakfast casserole with ham will last up to four days in the refrigerator. I do not recommend freezing the baked casserole. Once thawed, the eggs can become watery and rubbery.