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You are here: Home / Breakfast / Tater Tot Breakfast Casserole (Gluten Free, Easy)

Tater Tot Breakfast Casserole (Gluten Free, Easy)

August 22, 2019 by Stephanie 13 Comments

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An easy tater tot casserole recipe chocked full of fresh veggies and cheese. This Tater Tot Breakfast Casserole is perfect for a weekend breakfast or brunch. It can easily feed a group so also great for holidays or when you’re having guests. Easy, Delicious, Gluten Free, Vegetarian.Tater Tot Breakfast Casserole in white casserole pan.

 

So let me just say that this Tater Tot breakfast casserole is definitely guest worthy or a special occasion brunch worthy…

Also great as delicious family dinner packed with tons of flavor.

And yes… I’ve had this casserole for dinner on many occasions.

So if you’re into having breakfast for dinner like we are… then you’ll need to add this one to your to do list.

Cause tater tots are perfect in casseroles or along side a veggie burger for an easy tasty meal. 

Tater tot Breakfast Casserole

How to make this Tater Tot Breakfast Casserole:

You’ll want to start by prepping your veggies for the casserole…

Rinsing, chopping and dicing them all up.

 

Vegetables used in this Tater Tot Casserole:

  1. Onions
  2. Bell Peppers
  3. Mushrooms
  4. Kale
  5. Green Onions for topping- optional

 

Chopped mushrooms, onions, bell peppers, and kale.

 

Can I substitute with different vegetables?

You most certainly can! If your family doesn’t like peppers…. feel free to leave them out.

But don’t skip the onions cause those are recommended for optimal flavor.

And the mushrooms which are often used as a meat substitute in lots of different vegetarian recipes.

Particularly since they have a dense meaty texture when cooked.

Once everything is chopped and ready to go just heat a little butter or olive oil in a skillet to get started.

You can use olive oil or butter but I prefer to use a little of both.

Then start by adding your onions and bell peppers for a few minutes first till translucent, next add mushrooms and lastly the kale just long enough to wilt it.

 

Vegetables being sautéed in a pan for the tater tot casserole

 

Once it’s sautéed nicely just pop it on top of the frozen tater tots in a buttered 9×13 casserole pan.

 

frozen tater tots topped with sautéed veggies.

 

Pour your egg & cheese mixture over the top and bake.

Can I make this Breakfast Casserole Ahead:

This can definitely be made ahead. I like to bake if first, allow it to cool, then cover and it will keep in the fridge till ready to serve.

Just warm in the oven prior to serving.

 

Tater Tot Breakfast casserole being served with silver spoon .

 

How long can you store it:

Once baked and properly stored in a covered dish in the fridge it will last for 3-4 days.

And still quite tasty… Me & the husband ate this for dinner multiple days in a row when testing the recipe. 😋

No complaints here!

 

Other Breakfast ideas…..

Cauliflower Hash Browns 

Raspberry Scones 

Healthy Cherry Smoothie 

 

Tater Tot Breakfast Casserole on a plate with a fork

 

AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..

I’d love to hear if you make this & how you like it. Plus please be sure to include a star ⭐ rating.

 

Until next time- xoxo

 

 

Stephanie

 

 

 

 

 

Tater Tot Breakfast Casserole in white casserole pan.
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5 from 1 vote

Tater Tot Breakfast Casserole- Gluten Free, Easy

This Tater Tot Breakfast Casserole is chocked full of fresh veggies and cheese and is perfect for serving guests or a tasty brunch idea for anytime.
Course Brunch/ Breakfast/ Dinner
Cuisine American, Gluten Free
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 12 servings
Calories 257kcal
Author Stephanie

Ingredients

  • 1 tbsp. butter plus some to butter casserole pan
  • 1 tbsp. olive oil
  • 1 medium yellow onion chopped
  • 1 cup bell peppers chopped
  • 12 ounces fresh mushrooms
  • 2 cups chopped kale
  • 1/2 tsp. garlic powder
  • 6 ounces cheddar cheese shredded
  • 2 ounces pepper jack cheese shredded
  • 8 eggs
  • 1/2 cup sour cream
  • 1/2 cup half & half cream
  • couple dashes of hot sauce
  • salt & pepper to taste
  • 16 ounces frozen tater tots

Instructions

  • Preheat oven to 350 degrees.
  • Butter 9x13 casserole pan and set aside.
  • Meanwhile heat butter and olive oil over medium heat.
  • Add chopped yellow onion and bell peppers and saute 1-2 minutes till fragrant.
  • Add mushrooms and cook another 8-10 minutes. Drain any excess liquid.
  • Add kale, garlic powder and cook another 1-2 minutes until slightly wilted.
  • Spread frozen tater tots out on bottom on 9X13 buttered casserole dish.
  • Layer mushroom, kale, onion. pepper mixture on top of frozen tater tots and spread out evenly.
  • In medium mixing bowl beat eggs, sour cream, half & half and cheese reserving 1/2 cup for topping. Add, salt & pepper to taste and combine well.
  • Pour evenly over casserole.
  • Bake in preheated oven 35 -40 minutes.
  • Five minutes prior to being done top with reserved cheese.

Notes

Can sub Greek yogurt for sour cream and whole milk for half & half cream.
Can also customize veggies to your liking.
 
 
 
 
 
 
*Nutrition Disclaimer

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 13.3g | Protein: 11.3g | Fat: 18.1g | Cholesterol: 140mg | Sodium: 328mg | Potassium: 425mg | Fiber: 1.6g | Sugar: 1.5g | Calcium: 191mg | Iron: 2mg
Tried this recipe?Mention @applesforcjblog or tag #applesforcj

Updated – originally posted December 2016

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Comments

  1. Tonya says

    April 14, 2018 at 7:41 pm

    This recipe looks great! Is this something I can easily multiply for a large group? I’d like to use a 32oz bag of tator tots, but multiplying the other ingredients accordingly seems like too much. Recommendation?

    Reply
    • Stephanie says

      April 14, 2018 at 8:49 pm

      Thanks Tonya and it really was good! I’m not sure how many people you’re trying to feed, but I’d recommend just using about 16 ounces of the tater tots for this recipe(I just think 32 oz would be too much) and then maybe doubling up the eggs(10) and adding about another 1/2 cup greek yogurt to the eggs. As far as the veggies go I think it would be enough mushrooms & onions, but just try adding some extra kale or spinach to it..Also it wouldn’t hurt to add some extra cheese..Can never have too much cheese. Good luck & let me know how it turns out 🙂

      Reply
  2. Igor @ Cooking The Globe says

    December 24, 2016 at 8:10 am

    A perfect weekend breakfast! Cheese, eggs, mushrooms, what else do you need?

    Reply
    • Stef says

      December 24, 2016 at 2:34 pm

      So true Igor..the perfect weekend breakfast 🙂

      Reply
  3. CC says

    December 24, 2016 at 5:53 am

    I’ve never had anything like this before. I can imagine that it’s easy to put together and serve for big parties!

    Reply
    • Stef says

      December 24, 2016 at 2:33 pm

      It really is easy to put together and would be great for big parties or it’s even good leftover.

      Reply
  4. Scarlet @ Family Focus Blog says

    December 23, 2016 at 11:56 pm

    Oh my goodness. I bet my son would love this. I will try it for his next classroom brunch party.

    Reply
  5. chewtown says

    December 23, 2016 at 10:38 pm

    What a delicious start to any day – I feel like if I ate this I’d be super happy for the whole day… because, let’s face it, tater tots make everyone happy!

    Reply
    • Stef says

      December 23, 2016 at 10:47 pm

      Thanks and Yes they do 🙂

      Reply
  6. Byte Sized Nutrition says

    December 23, 2016 at 10:14 pm

    I love adding tutor tots and hash browns to breakfast casseroles.. it adds the perfect “crust”! Great idea adding some Greek yogurt to the mix – never thought to do that!

    Reply
    • Stef says

      December 23, 2016 at 10:21 pm

      Thanks! I love using yogurt in a lot of recipes for added nutrition and flavor 🙂

      Reply
  7. Stef says

    December 21, 2016 at 2:08 pm

    Thanks Natalie and Yeh for cheeese!!!

    Reply
  8. Natalie | Natalie's Food & Health says

    December 21, 2016 at 11:28 am

    I LOVE make ahead breakfasts. Breakfast is most important meal in my family so we DO make it count 😉 That’s why I really love wholesome recipes like this one. It has everything that we need – proteins, healthy fats… it’s full of veggies, flavours and off course cheeeseee! Yey for that! Looks delicious Stef! Pinning 😉

    Reply

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I'm Stephanie, the Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile! Read More…

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