Vegan Breakfast Tater Tot Casserole

Hello friends, I’m Jenny! If you’re looking for a fun, hearty breakfast that pleases everyone at the table, you’ve come to the right place. My Vegan Breakfast Tater Tot Casserole is the ultimate comfort food—crispy tater tots, savory veggies, and a flavorful sauce come together in this satisfying dish. It’s not only tasty but also a breeze to make!

I whip this up for weekend breakfasts or when I have company coming over. The kids adore the crispy tater tots, and I love the ease of prepping it the night before. It’s a hit every time, and there’s always a satisfied crowd at the breakfast table!

Servings: 8
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Cuisine: American

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup vegan cheese shreds
• 1 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 package (32 oz) frozen tater tots

Equipment/Utensils

• Large skillet
• Baking dish (9×13 inch)
• Mixing bowl
• Measuring cups and spoons
• Knife
• Cutting board

Preparation Steps

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Sauté Vegetables: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft. Stir in minced garlic and cook for another minute.
3. Add Veggies: Add the diced bell pepper, sliced mushrooms, and spinach to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
4. Prepare Sauce: In a mixing bowl, whisk together 1 cup almond milk, 1 tbsp nutritional yeast, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp black pepper, and 1/2 tsp salt.
5. Combine Ingredients: Add black beans and corn to the vegetable mixture. Stir in the sauce and mix until well combined. Transfer this mixture to a greased baking dish.
6. Top with Tater Tots: Evenly arrange the frozen tater tots on top of the vegetable mixture.
7. Bake: Bake in the preheated oven for 45 minutes, or until the tater tots are crispy and golden brown.
8. Serve: Let the casserole cool for a few minutes before serving. Enjoy!

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 10g
• Saturated Fat: 1g
• Carbohydrates: 41g
• Fiber: 7g
• Protein: 8g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 25%
• Calcium: 15%
• Iron: 20%
• Folate: 20%

This Vegan Breakfast Tater Tot Casserole is a real crowd-pleaser! With its crispy topping and hearty filling, it’s a fantastic choice for any breakfast gathering. I hope you enjoy making and sharing this delicious recipe with your loved ones.

Vegan Breakfast Tater Tot Casserole

jenny

I whip this up for weekend breakfasts or when I have company coming over. The kids adore the crispy tater tots, and I love the ease of prepping it the night before. It’s a hit every time, and there’s always a satisfied crowd at the breakfast table!

Print Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 servings

Calories 290 kcal

Ingredients

  

• 1 tbsp olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 bell pepper any color, diced
• 1 cup mushrooms sliced
• 1 cup fresh spinach chopped
• 1 can 15 oz black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup vegan cheese shreds
• 1 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 package 32 oz frozen tater tots

Instructions

 

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Sauté Vegetables: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft. Stir in minced garlic and cook for another minute.
• Add Veggies: Add the diced bell pepper, sliced mushrooms, and spinach to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
• Prepare Sauce: In a mixing bowl, whisk together 1 cup almond milk, 1 tbsp nutritional yeast, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp black pepper, and 1/2 tsp salt.
• Combine Ingredients: Add black beans and corn to the vegetable mixture. Stir in the sauce and mix until well combined. Transfer this mixture to a greased baking dish.
• Top with Tater Tots: Evenly arrange the frozen tater tots on top of the vegetable mixture.
• Bake: Bake in the preheated oven for 45 minutes, or until the tater tots are crispy and golden brown.
• Serve: Let the casserole cool for a few minutes before serving. Enjoy!

Notes

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 10g
• Saturated Fat: 1g
• Carbohydrates: 41g
• Fiber: 7g
• Protein: 8g

Vitamins and Minerals (per serving)

• Vitamin A: 30%
• Vitamin C: 25%
• Calcium: 15%
• Iron: 20%
• Folate: 20%

This Vegan Breakfast Tater Tot Casserole is a real crowd-pleaser! With its crispy topping and hearty filling, it’s a fantastic choice for any breakfast gathering. I hope y