Do you have a go-to recipe? A couple of recipes hold that title for me. But for sure, this Tater Tot breakfast casserole is always a winner for my family, especially when we are hosting guests and need a hearty breakfast. We had it on Thanksgiving morning, and if I’m in charge, we will have it on Christmas morning, too!
There are many great breakfast casseroles. But I love this tater tot breakfast casserole one because I can put it together the night before and mix and match the ingredients based on things I usually already have at home. It’s also weight-watcher-friendly when you are looking for something lighter and full of protein.
Overnight Tater Tot Breakfast Casserole
Ingredients
- ½ 32 oz. bag frozen tater tots
- 1 cup chopped onion
- 1 4 oz. can green chilies
- 1 Cup frozen spinach
- ½ bag frozen turkey sausage crumbles or, 4 sausage patties
- 32 oz. box egg substitute
- 1 Roma tomato chopped
- Mrs dash or salt and pepper to taste
- ½ cup fat free cheddar cheese
Instructions
- Sauté onion in skillet with olive oil.
- Spray bottom of 9×13 pan.
- Pour tater tots in bottom of pan.
- Sprinkle with cheese.
- Once onions are mostly cooked, add green chilies.
- Stir together and cook for a few minutes.
- Add frozen spinach and stir until thawed.
- In a bowl, add egg substitute, chopped tomato and seasoning.
- Add turkey crumbles to onions and spinach.
- Stir together until all crumbles are thawed/disconnected.
- Gradually add vegetables and sausage to egg mixture. Making sure to stir between each spoonful.
- Stir together all ingredients and pour over cheese and tater tots.
- Put in fridge over night.
- The next morning, Bake at 350 for 45 minutes.
Notes
- Shredded or cubed hashbrowns are a good alternative if that’s what you already have, but I love the flavor with the tater tots.
- Spinach is obviously optional, but it can be subbed with frozen, chopped kale as well.
- Some breakfast casseroles I love call for chopped red bell pepper or dijon mustard, and those spices and flavors are easy to add here as well.
- Remember, with the vegetables, to make it your way – substitute caramelized onion, add hot chilies or leave them out. I use 1/3 cup of salsa sometimes when I don’t have a tomato.
Whether I’m in charge of breakfast at my in-laws or hosting guests, this casserole is always on the menu. Another thing I love about it is that you can easily save half and serve it the next day, heating by the serving.
Other breakfast egg recipes you might enjoy:
