Easy Vegetarian Tater Tot Breakfast Casserole
User Reviews
5
15 reviews
Excellent
Easy Vegetarian Tater Tot Breakfast Casserole
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This Easy Vegetarian Tater Tot Breakfast Casserole layers crispy tater tots with a savory blend of sautéed vegetables, eggs, cream, and melted cheeses. The vegetable medley includes onion, bell peppers, zucchini, and mushrooms, gently sautéed to soften and deepen flavor. The egg custard, seasoned with smoked paprika and optional cayenne, binds the casserole while the two types of cheese add creamy richness. It can be assembled ahead and baked fresh or refrigerated overnight for convenience. Variations allow incorporating different veggies or turning it into a Mediterranean or Mexican styled bake.
Description
The casserole begins with a base of frozen tater tots arranged evenly in a baking dish, creating a crispy and golden foundation after baking. A variety of vegetables such as onions, bell peppers, mushrooms, and zucchini are sautéed to tenderize and develop their flavors before being combined with eggs, milk, cream, smoked paprika, black pepper, and optional cayenne. Two cheeses, pepper jack and sharp white cheddar, contribute both melting richness and a slight bite. The custard mixture is poured over the tater tots and topped with extra cheese, then baked until set and bubbly. This recipe can be prepared the night before for convenience and baked fresh in the morning. Leftovers keep well refrigerated and may be frozen for extended storage. Variations include swapping or adding vegetables or including meat for a non-vegetarian option.
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Ingredients
- 1 tablespoon butter for baking dish, or spray with spray oil
- 32 ounces tater tots I like organic, frozen
- 1 cup milk using lesser % may make your casserole more runny, whole
- ½ cup heavy cream or half and half, note this could make your casserole a little more runny
- 6 large egg
- 1 teaspoon kosher salt
- ¼-½ teaspoon black pepper
- ½-1 teaspoon smoked paprika
- ⅛ - ¼ teaspoon cayenne pepper optional
- 1 tablespoon butter or olive oil
- 1 medium onion diced
- 1-2 cups mushrooms sliced, your choice, I used baby bellas
- 1-2 small red bell pepper finley chopped, or use your favorite
- 1 small green bell pepper finely chopped, use your favorite
- 1 medium zucchini finley chopped
- 1 cup pepper jack cheese grated or Monterey Jack cheese
- 2 cups cheddar cheese cheddar, I used white sharp cheddar
- basil fresh chopped, or Italian parsley, for garnish
Instructions
- NOTE: This casserole may be assembled the night before and baked in the morning or baked immediately. If baking immediately, preheat the oven to 350°F (175° C).
- Spray or butter a 9x13 inch baking dish. Line the tater tots in an even layer in the bottom of the dish.
- In a large skillet, melt butter or add olive oil over medium heat. Once hot, saute the onions*, peppers, and zucchini for about 5-7 minutes, then toss in the sliced mushrooms, and continue to saute for 3-4 more minutes until the mushrooms are softened and browned. Allow to cool for a few minutes.
- Meanwhile, in a large mixing bowl, beat eggs until smooth, adding salt, smoked paprika, cayenne pepper (if using), black pepper to taste, milk and cream, and whisk until smooth. Then add the veggie mixture a little at a time to temper the eggs. Stir in the cheese, reserving one cup to sprinkle on top if desired.
- Pour over the top of the tater tots, top with remaining cheese.
Overnight Directions
- Cover with foil and refrigerate overnight, when ready to bake, remove the casserole from the fridge while the oven is preheating.
- Bake covered, for 25-30 minutes, remove the foil and bake additional 30-35 minutes until top is golden brown and casserole is cooked through.
Day of Baking Instructions
- Bake covered with foil sprayed with oil for 25-30 minutes; remove the foil and bake additional 30-35 minutes until the top is golden brown and the casserole is cooked through. If browning too quickly cover with foil loosely towards the end, remove when there is just a tiny jiggle in the middle, allow to cool 10-15 minutes garnish and serve.
Equipments used:
Notes
- Assemble the casserole ahead and refrigerate overnight, then bake covered with foil the next morning for convenience.
- Freeze unbaked casserole in a freezer-safe container for up to 3 months; thaw overnight before baking.
- Leftovers should be cooled, covered, and stored in the refrigerator for 3-4 days or frozen in portions.
- Reheat refrigerated leftovers covered in the oven or microwave at 30-second intervals before finishing in the oven to restore crispness.
- Vegetables can be varied or swapped, with options like roasted red peppers, spinach, or artichokes; sauté only onions and mushrooms for crunchier texture.
- Add meat such as cooked sausage or bacon for a non-vegetarian version.
- Laying tater tots on top creates a crispy crust layer.
Nutrition Information
Show Details
Serving
1serving
Calories
484kcal
(24%)
Carbohydrates
32g
(11%)
Protein
17g
(34%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
185mg
(62%)
Sodium
1037mg
(43%)
Potassium
536mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1246IU
(25%)
Vitamin C
29mg
(32%)
Calcium
356mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9-12 servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 484kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 185mg | 62% |
| Sodium | 1037mg | 43% |
| Potassium | 536mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 29mg | 32% |
| Calcium | 356mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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