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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 12 servings
- 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
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.
Can sub Greek yogurt for sour cream and whole milk for half & half cream.
Can also customize veggies to your liking.
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