Cheesy Tater Tot Casserole

You’ll love this Cheesy Tater Tot Casserole that only requires 15 minutes of prep! With no meat included, this hearty casserole is a delicious and easy dish that features roasted peppers, spinach, and melty cheese.

It’s perfect for a holiday brunch or a special weekend breakfast. You can even serve it as a fun meatless weeknight dinner that’ll be on the table in under an hour!

There are a lot of tater tot casseroles out there, but this one isn’t necessarily a side dish. With the fresh spinach, roasted red peppers, savory cheddar, and eggs, it’s got everything you need to be the foundation of your meal. This is also a great recipe if you are looking for a tater tot casserole without meat. With the eggs and cheese, you have plenty of protein. In fact, this is a perfect recipe if you do a meatless Monday or for Fridays during Lent! From dizzybusyandhungry.com.

Cheesy Tater Tot Casserole


Ingredients:

⅔ cup roasted red peppers (from a jar without problem ingredients)
4 ounces baby spinach
¼ teaspoon salt
¼ teaspoon pepper (if tolerated)
8 eggs
1 ½ cups shredded cheddar
16 ounces tater tots (frozen and without problem ingredients)


Directions:

1. Preheat the oven to 350 degrees F.

2. Chop the roasted red peppers into bite-sized pieces.

3. Place the spinach in a microwave-safe bowl and microwave on high for 1 minute. Once wilted, pick at the spinach with a fork to separate the leaves.

4. Place the eggs in a medium bowl and whisk.

5. Add in the roasted red pepper pieces and the salt and pepper and mix. Then fold in the spinach and shredded cheddar.

6. Spray an 11x7 baking dish with nonstick spray. Line the dish with frozen tater tots.

7. Pour the egg mixture over the tater tots, spreading out the veggies and cheese to evenly distribute them over the tater tots.

8. Bake for 40-45 minutes, until the egg mixture is set.



❔ FAQs

Do I need to cook the tater tots before adding them to the casserole?
Nope! Not only do you NOT have to cook them, you don't even have to thaw them! Use them right of the bag, still frozen.

Can I add meat to this easy tater tot casserole recipe?
Absolutely, feel free to add your choice of protein! Ground beef, ground turkey, and ground chicken would all work great in this casserole. Cook them just until done before adding to the egg mixture.

Why is my tater tot casserole runny?
This can happen if there's too much liquid, either from the veggies or meat, if you're adding it. Be sure to drain any excess liquids before baking to prevent a runny casserole.



💭 Expert Tips and Tricks

• Be sure to spread the egg mixture evenly over the tater tots to ensure equal distribution of ingredients.
• To get an extra cheesy and crispy top, sprinkle the top of the casserole with extra cheese once fully baked and stick it under the broiler for a minute or two until golden brown. Just be sure to watch it closely so it doesn't burn.
• Feel free to add additional seasonings to your liking and experiment and see what flavors you like!



💡 Substitutions and Variations

Try different cheeses! Go ahead and substitute.

Not a fan of roasted red pepper? Substitute 8 ounces of sliced mushrooms. You will want to cook them slightly first to give them a softer texture in the finished casserole. A quick and easy way to do this is to microwave them for about 2 minutes, drain, and then add to the egg mixture.

Is spinach not your thing? Asparagus would be a great substitute for the spinach. Similar to the mushrooms, chop 8 ounces of asparagus into bite-sized pieces, microwave them for about 2 minutes to soften, drain, and add to the egg mixture. You could also add canned green beans.

Looking to use this as a tater tot casserole side dish? This can definitely be a side dish! Serve alongside an entree of grilled kielbasa or other sausage, or even a beef roast or steak!



🥫 Storage and Reheating

Keep your delicious casserole leftovers stored in the fridge in an airtight container for 3-4 days. You could also cover with plastic wrap or aluminum foil.

You could heat up leftovers in the microwave. Sprinkle a few drops of water on top to keep it moist and help the cheese get super gooey again.

But, if you have the time, the best way to reheat this no-meat tater tot casserole recipe is in the oven. Just cover it lightly so it doesn’t get too browned on top and reheat it until the center is warm.



⏲️ Make Ahead Instructions

You absolutely can prep your tater tot egg casserole ahead of time. Go ahead and make it up the night before, cover it tightly, and keep it in the fridge until morning.

When you wake up, slide it into the oven and turn on the heat. But here’s the trick: put into a cold oven so you don’t shatter the glass of your casserole dish. It will slowly heat as the oven warms. If you do this, you may need to slightly adjust cooking times; just check the center for doneness.



🍴 What To Serve With This Dish

Consider serving it up with Parmesan garlic bread and maybe a small side salad to make this easy tater tot breakfast casserole into a cheesy, delicious, simple cheesy tater tot casserole with veggies, just right for dinner.

It's also great with a fruit salad as a side, just to add a little contrasting sweetness to the meal!



NOTES

• There is no need to cook or even thaw the tater tots. Use them right out of the bag, still frozen!

• If you like, you can prep this casserole ahead of time. Make it up the night before, cover it with plastic wrap, and keep it in the fridge until morning.

• When you are ready to bake it, slide it into the oven and turn on the heat. It will slowly heat as the oven warms and avoid shattering your baking dish. (You may need to slightly adjust cooking times; just check the center for doneness.)

• To reheat leftovers in the microwave, sprinkle a few drops of water on top to keep it moist and help the cheese get super gooey again.

• To reheat leftovers in the oven (recommended), just cover them lightly so they doesn’t get too browned on top and reheat them at 350 degrees F until the center is warm.

Spinach Mushroom Frittata

Spinach mushroom frittata recipe, a quick and easy breakfast recipe with eggs, mushrooms, spinach, and some cheese because well, cheese makes everything better. A frittata is basically a baked omelette, or at least that’s how I like to describe it, and is a welcome variation to egg-based breakfasts if you and your family love them. From cookingandme.com.

Spinach Mushroom Frittata


Ingredients:

6 eggs
1/4 cup milk
2 cups sliced button mushrooms
3 cups packed chopped spinach or use baby spinach washed and whole
2 tbsp butter or olive oil
1/2 cup grated fresh parmesan cheese (if tolerated)
1 tsp freshly cracked black pepper adjust to taste (if tolerated)
Salt to taste


Directions:

1. Pre-heat oven to 350F / 180C.

2. Grease a metal or glass baking pan (8" or 9" should work) generously with butter or olive oil.

3. Add the remaining butter in a heated pan.

4. Add chopped mushrooms, salt, some pepper, and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften.

5. Now add the spinach and cook for another minute, just until it begins to wilt.

6. In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper.

7. Mix the mushroom-spinach mixture with the egg mixture.

8. Pour into the greased baking tray.

9. Bake in the pre-heated oven for about 20 minutes or until the edges brown and the center of the frittata has also cooked through.

10. Let it cool slightly and cut into squares or wedges.


Notes:
You can change the amount of eggs and proportion of milk as well as the cheese.
Cheddar cheese works well in this recipe too.
Adjust salt and pepper to your taste and season generously so the frittata doesn’t turn out bland.
You can refrigerate the remaining frittata for up to a day and lightly warm before serving, as needed.

Chicken Gyros

Ready for something different? How about Chicken Gyros! Recipe was created by Kerri Cole (@icfood4u). From callieknutrition.com.

Chicken Gyros


Ingredients:

1 lb chicken tenderloins
1 Tbsp olive oil
1 tsp oregano
1/2 tsp sea salt
1 tsp garlic powder
Pita bread (Kerri likes Atoria’s) (be sure to check for problem ingredients)
Tzatziki (Kerri likes Cava) (check for problem ingredients)
*There is also a Tzatziki recipe on this blog- Best Tzatziki
Lettuce, chopped (for serving)
Feta cheese, for serving


Directions:

1. Place chicken tenderloins in a bowl and add the olive oil, oregano, sea salt, and garlic powder. Toss to combine.

2. Grill until the chicken is cooked and the internal temperature is 165 degrees.

3. Slice chicken into thin strips.

To serve, place a few chicken strips on the pita along with lettuce, Tzatziki and feta cheese to taste.


NOTES
Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but Greek yogurt works just fine in this dip.

Best Tzatziki

Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing. It’s a refreshing chilled sauce, dip or spread and it’s so easy to make! This basic recipe yields about 2 ½ cups; multiply if necessary. From cookieandkate.com.

Best Tzatziki


Ingredients:

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt (if tolerated)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice (or try lemon zest or omit)
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt


Directions:

1. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.

2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld.

3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Garlic Butter Baked Chicken Thighs

Baked chicken thighs are easy to make and taste great with your favorite sides. The skin is perfectly crispy and the thighs are so juicy. Easily made in one pan, no marinating needed, and full of flavor, you can make this recipe for dinner tonight in just 30 minutes! From primaverakitchen.com.

Garlic Butter Baked Chicken Thighs


Ingredients:

5 chicken thighs skin on and bone in
Salt and black pepper to taste (if tolerated)
1 tablespoon olive oil
1/4 cup butter
5 cloves garlic crushed
Fresh parsley chopped (optional garnish)


Directions:

1. Preheat your oven to 400F degrees. Move oven rack to center. Pat chicken thighs dry with paper towel and season all over with salt and black pepper.

2. Heat olive oil in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy. It’s about 5 minutes (they will not be cooked through at this point).

3. Flip your chicken over once the skin is crispy. If your chicken thighs releases a lot of fat, dispose it using a spoon.

4. Place butter in the same skillet. When the butter is melted, add minced garlic. Stir the garlic around the pan for 30 seconds.

5. Place the whole skillet in the oven and bake for 30 mins for until chicken gets the internal temperature at 165°F.

6. When the chicken is cooked, spoon some of the garlic butter sauce over the top of each chicken thigh. Top with parsley before serving.

Nomato Sauce

This sauce will quench any longings for tomato sauce, and tastes as much like the original as you can get. From cookingwithic.blogspot.com .

Nomato Sauce


Ingredients:

Basic sauce ingredients:
6 carrots, peeled and chopped
1 beet, peeled and chopped
1 leek, cleaned and chopped
1 celery stick, sliced
1 bay leaf, whole
1 1/2 cups of water

The flavor ingredients:
3 cloves of garlic, sliced
1 leek, cleaned and minced
1 tsp. dried basil
1 tsp dried oregano
2 tsp. olive oil
1/4 cup fresh parsley chopped
2 Tbsp. Bragg's liquid aminos (if tolerated)
2 heaping Tbsp. cornstarch
1/2 cup cold water
1 cup mushrooms, sauteed (optional)


Directions:

• Place all ingredients of the basic sauce in a pot and boil, covered for 30 minutes, then puree in a blender. Add water, if needed, until mixture has tomato sauce texture.
• Saute garlic, onion, and herbs for 5 minutes in olive oil.
• Add parsley, mushrooms (optional), and saute for 10 minutes more.
• Add basic sauce and bring to a boil. Then cover and simmer for 10 minutes to blend flavors. Season with Bragg's liquid aminos.
• Place cornstarch in a small bowl and add water slowly while stirring. Stir until thoroughly dissolved in the water. Add to sauce while it cooks, stirring until sauce thickens.
• This sauce would go great over a pile of spaghetti or on a homemade pizza.