Vegetarian Tater Tot Breakfast Casserole Recipe

Vegetarian tater tot breakfast casserole with a serving taken out in a white ceramic baking dish.

Vegetarian Tater Tot Breakfast Casserole Recipe

This overnight vegetarian tater tot breakfast casserole will make your breakfast or brunch dreams come true. It's loaded with healthy veggies and flavored with smoked paprika and two kinds of cheese. You can prepare it the night before and bake it the next morning. It's the perfect holiday breakfast idea or great for brunch!

Prep Time30

Cook Time1

Total Time1 30

Servings: servings

Calories: 311kcal

Author: Sandra

Ingredients

1 32 oz. bag frozen Tater Tots™
1 tablespoon olive oil
1 medium sweet onion Diced.
2 cups sliced cremini mushrooms
¾ cup milk
¾ cup heavy cream
1 teaspoon salt Or to taste.
½ teaspoon smoked paprika
6 large eggs Beaten.
1 small red bell pepper Diced.
1 small green bell pepper Diced.
1½ cups cheddar cheese Grated.
1½ cups Monterey Jack cheese Grated.
salt and pepper To taste.
1 medium zucchini Sliced.
1 tablespoon chopped fresh basil

Instructions

Spray a 9 by 13 inch baking dish with cooking spray or rub with butter. Arrange the tater tots in the bottom of the dish. See Note.
1 32 oz. bag frozen Tater Tots™
Heat olive oil in a large skillet over medium high heat. Then add the mushrooms and stir and cook until mushrooms are browned, about 3 minutes. Remove mushrooms to a plate.
1 tablespoon olive oil, 1 medium sweet onion, 2 cups sliced cremini mushrooms
Add onion to hot skillet, lower heat to medium, and stir and cook until onions begin to turn translucent, about 6 minutes.
Remove from heat and allow to cool for a minute or two, then sprinkle onions and mushrooms over the tater tots.
In a large bowl, combine the milk, cream, salt, paprika, eggs, bell peppers, and half the cheeses.
¾ cup milk, ¾ cup heavy cream, 1 teaspoon salt, ½ teaspoon smoked paprika, 6 large eggs, 1 small red bell pepper, 1 small green bell pepper, 1½ cups cheddar cheese, 1½ cups Monterey Jack cheese
Pour the mixture over the tots and mushroom mixture. Season with salt and pepper to taste. Arrange the zucchini slices over the top and top with remaining cheese.
1 medium zucchini, salt and pepper
Cover with foil and refrigerate overnight. Alternatively, you can bake it right away.
The next morning, preheat the oven to 350 F (177 C). Bake covered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through about another 25 to 35 minutes.
Allow to cool slightly then garnish with fresh basil.
1 tablespoon chopped fresh basil

Notes

If you prefer a crispy top, add the filling, egg mixture, and veggies first then arrange the frozen tater tots on top.

Nutrition