This post may contain affiliate links.
If you buy something from one of the linked sites you won’t pay anything more, but I might make a commission.
Have a question about this recipe? I may have answered it here.
My vegetarian tater tot casserole is the perfect dish when you want a no-fuss breakfast. Perfect for serving to overnight guests or bringing to brunch!
A quick and easy breakfast casserole
There’s nothing better in the morning than tossing some ingredients into a baking dish (with almost zero prep!), sticking it in the oven, and sitting down to a delicious hot breakfast 45 minutes later.
But what’s that? A tater tot casserole with no meat? Well, yes, because I’m vegetarian. You could add some ham or bacon if you wanted to, but I’ve cooked this for the meat-eaters in my family many times and they don’t miss it!
Reheats easily in the microwave
Actually, I made this dish yesterday morning. We had a snow day here in Brooklyn, and I knew that everybody would be getting up and coming downstairs at random times. Since this casserole reheats so well in the microwave (the milk keeps the eggs from getting tough), it was a perfect solution for our disjointed breakfast: I made it at seven when I got up, and then when the kids each came downstairs later I didn’t have to stop what I was doing and feed them. I just pointed them to the microwave.
Frozen tater tots make this recipe super easy
This recipe is so simple I can’t believe I have to write it down, but I only started making it a couple of years ago, so maybe other people don’t know about the magic of a hot and cheesy tater tot casserole. See, potatoes make everything better, and frozen tater tots that don’t need peeling or cutting are the absolute best when you want to throw something together fast. And once they’re baked into the casserole, they don’t even look like tater tots, in case you’re trying to fool somebody who thinks they’re too good for the tot.
This recipe is super adaptable
Now, the meatless tater tot casserole I’m giving you the recipe for below can be a complete recipe (this is exactly how I like it), or you can use it as a jumping-off point and add your favorite meat, meat substitute, or vegetables. My super-picky son even likes it (although he’d prefer I left out the scallions).
He said the name turns him off though, because he doesn’t like how “casserole” sounds. He said I should call it “breakfast salad” which is even weirder because he doesn’t eat salad. But whatever, he eats it!
This recipe can also be doubled very easily, just put it in a 13x9x2 pan instead of a smaller dish. Round or square doesn’t matter, as long as you give it room to puff up a bit.
How to make it even easier
I almost always use pre-shredded cheese for this, because it’s one of those dishes where you just can’t tell. And once or twice when I didn’t have scallions I used a teaspoon of dried chives instead. Definitely not as good as fresh scallions, but it does cut out the only thing you need to wash and slice for the entire recipe, so if you really want to make this super-duper easy, go for the dried chives.
- Preheat oven to 350°F, and gather your ingredients
- Place frozen tater tots in an 8-inch square or round casserole dish
- In a medium bowl, whisk eggs and milk with a fork until completely combined
- To the bowl with the eggs and milk, add the shredded cheese, scallion whites and light greens, rosemary, thyme, kosher salt, and pepper, and stir until combined
- Pour egg mixture over tater tots and stir gently to combine
- Put into preheated oven and bake, uncovered, for 45 minutes
- Stick a knife into the middle of the casserole to check for doneness; if you like your eggs a bit more set, bake for an additional 10 minutes
- Serve immediately, garnished with the dark green scallions
This can be a complete recipe as-is, or you can add your favorite meat, meat substitute, or veggies! Just make sure they're fully cooked before you add them to the egg mixture.
You can use pre-shredded cheese to save time, and shredded taco cheese to give it an extra kick of flavor!
If you don't have fresh scallions, use a teaspoon of dried chives instead.
Can be easily doubled - bake it in a 13x9x2 pan.