2 cups shredded sharp cheddar cheese (about 8 ounces), divided

12 large eggs

1 cup half-and-half

1 1/2 teaspoons kosher salt

Freshly ground black pepper

1 (32-ounce) bag frozen tater tots

Arrange a rack in the middle of the oven and heat to 375 F. Coat a 9-by-13-inch baking dish with cooking spray; set aside.

Place the broccoli in a large microwave-safe bowl, and microwave according to package directions until crisp-tender. (Alternatively, bring a large saucepan of water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes.) Drain well.

Transfer the broccoli to the baking dish in an even layer. Evenly sprinkle the red bell pepper, scallions, and 1 cup of the cheese over the broccoli. Place the eggs, half-and-half, and salt in a large bowl, season with pepper, and whisk until evenly combined. Evenly pour over the broccoli mixture.

Arrange the tater tots in the baking dish side by side in a tight, single layer (you may have a few tater tots left over). Lightly coat the tater tots with cooking spray.

Bake 30 minutes. Sprinkle with the remaining 1 cup cheese. Bake until the eggs are set and the tater tots are crisp and golden-brown, 30 to 40 minutes more (metal pans will bake faster; check on the bake a few minutes early if using). Let sit on a wire rack 10 minutes before serving.

Recipe notes: The broccoli can be cooked and the bell pepper and scallions chopped up to one day ahead and then stored in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to four days.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)