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+ servings

Sweet Potato Tot Breakfast Casserole

Servings 6 servings


  • 1 pkg Alexia sweet potato tots
  • 2 Aidells tomato basil and bacon sausages, sliced into coins and then halved
  • 4 eggs
  • 4 egg whites
  • 1 cup shredded parmasean cheese
  • 3 cups kale chopped
  • 8 oz mushrooms stems removed and quartered
  • 1/2 cup grape tomatoes halved
  • 1 tbsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. In a 12-inch cast iron skillet add tater tots and spread evenly in a single layer.
  3. Cook for 25 minutes, flipping tots halfway through.
  4. Meanwhile in a large pan add olive oil, sausage, kale, and mushrooms.
  5. Salt and pepper to taste.
  6. Sauté until sausage is lightly browned and mushrooms are tender.
  7. Add eggs/whites to WhiskWare egg mixer and shake until well beaten.
  8. Remove tots from oven and reduce oven temperature to 350 degrees.
  9. Layer sausage, kale and mushrooms on top of tots.
  10. Sprinkle parmesan cheese and add tomatoes on top.
  11. Bake at 350 for 15 minutes or until eggs are set. Enjoy!