This Cheesy Tater Tot Breakfast Casserole is a tasty, easy to prepare dish perfect for when you’re having guests. Can be made ahead and easily re-heated. Vegetarian & Gluten Free.
Since they say Breakfast is the most important meal of the day then why not make it count.
And this Cheesy Tater Tot Breakfast Casserole has everything you need to get your day started right! Well this and a big pot of coffee brewing of course.
So is everyone on track with all the Holiday prep? Decorations up, meals planned, looking forward to a relaxing few days with family and friends.
Not trying to stress anyone but guys we’ve only got 6 DAYS till the big guy is supposed to come scooting down the chimney or in my case the front door.
This casserole can be one more thing you can check off the ole list.
You know “checking it once, checking it twice gonna find out who’s naughty or nice”. Sorry I couldn’t resist…But seriously this is just so easy to make since you just pop in the oven when everyone is ready to eat.
I actually ate this casserole for dinner and lunch. It really is a favorite of mine. You could even customize the types of veggies you put in here depending on what your family likes.
Yesss, I need another one of these casseroles in my life real soon. Hey you don’t even need guests to be showing up to serve this.
While it’s perfectly guest worthy food I’m sure the FAM would appreciate this any day of the week.
So let me sum up Why? you’re really going want to add this to your recipe collection:
- YUMMM…Need I say more
- Easy and can be made ahead
- Customizable to suit your guests or families taste
- Holidays are meant for relaxing
- One more thing to check off the ole list
- Gluten Free & Vegetarian
- 1 tbsp. butter plus some to butter casserole pan
- 1 tbsp. olive oil
- 1 yellow onion chopped
- 10 ounces frozen mixed mushrooms*
- 2 cups chopped kale with stems removed
- 1/2 tsp. garlic powder
- 6 ounces cheddar cheese shredded
- 2 ounces pepper jack cheese shredded
- 4-5 eggs
- 1 cup plain greek yogurt
- salt & pepper to taste
- 8 ounces frozen tater tots
-
Preheat oven to 350 degrees.
-
Butter 9 by 13 casserole pan and set aside.
-
Meanwhile heat butter and olive oil over medium heat.
-
Add chopped yellow onion and saute 1-2 minutes till fragrant.
-
Add mushrooms and cook another 8-10 minutes. Drain any excess liquid. Frozen mushrooms tend to release a lot more liquid.
-
Add kale, garlic powder and cook another 1-2 minutes until slightly wilted.
-
Layer mushroom, kale, onion mixture on bottom of casserole pan and spread out evenly.
-
Top with half of the shredded cheese mixture.
-
In medium mixing bowl beat eggs and then add greek yogurt, salt & pepper to taste and combine well.
-
Pour evenly over cheese layer, then add frozen tater tots and top with remaining cheese.
-
Bake in preheated oven 30 minutes.
* can use any type of mushrooms.
Or you can add any other veggies to the bottom layer that you prefer.
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 😉
Thanks Natalie and Yeh for cheeese!!!
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!
Thanks! I love using yogurt in a lot of recipes for added nutrition and flavor 🙂
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!
Thanks and Yes they do 🙂
Oh my goodness. I bet my son would love this. I will try it for his next classroom brunch party.
I’ve never had anything like this before. I can imagine that it’s easy to put together and serve for big parties!
It really is easy to put together and would be great for big parties or it’s even good leftover.
A perfect weekend breakfast! Cheese, eggs, mushrooms, what else do you need?
So true Igor..the perfect weekend breakfast 🙂
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?
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 🙂