Cheesy Tater Tot Breakfast Casserole

• Produce

  • 1/2 tsp Garlic powder
  • 2 cups Kale with stems removed
  • 10 oz Mushrooms, frozen mixed
  • 8 oz Tater tots, frozen
  • 1 Yellow onion

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 6 oz Cheddar cheese
  • 1 cup Greek yogurt, plain
  • 2 oz Pepper jack cheese

• Frozen

  • 1 tbsp Butter plus some to butter casserole pan

Found on stephaniesain.com

Description

Ingredients

• 1 tbsp. butter plus some to butter casserole pan
• 1 tbsp. olive oil
• 1 yellow onion chopped
• 10 ounces frozen mixed mushrooms*
• 2 cups chopped kale with stems removed
• ½ tsp. garlic powder
• 6 ounces cheddar cheese shredded
• 2 ounces pepper jack cheese shredded
• 4-5 eggs
• 1 cup plain greek yogurt
• salt & pepper to taste
• 8 ounces frozen tater tots

Directions

• Preheat oven to 350 degrees.
• Butter 9 by 13 casserole pan and set aside.
• Meanwhile heat butter and olive oil over medium heat.
• Add chopped yellow onion and saute 1-2 minutes till fragrant.
• Add mushrooms and cook another 8-10 minutes. Drain any excess liquid. Frozen mushrooms tend to release a lot more liquid.
• Add kale, garlic powder and cook another 1-2 minutes until slightly wilted.
• Layer mushroom, kale, onion mixture on bottom of casserole pan and spread out evenly.
• Top with half of the shredded cheese mixture.
• In medium mixing bowl beat eggs and then add greek yogurt, salt & pepper to taste and combine well.
• Pour evenly over cheese layer, then add frozen tater tots and top with remaining cheese.
• Bake in preheated oven 30 minutes.