Breakfast Tater Tot Frittata


Breakfast Tater Tot Frittata

Course Breakfast
Cuisine American
Author Catherine’s Plates


  • large deep skillet (oven safe) or 9 x 13 baking dish
  • cutting board
  • sharp knife
  • large mixing bowl
  • whisk
  • measuring spoons & cup
  • spatula


  • 1 lb jimmy dean pork sausage
  • 1/2 medium green bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 8-10 medium eggs
  • 1/2 cup milk, heavy whipping cream, or half n' half
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1 (14oz) can diced tomatoes, diced
  • 4 oz fresh spinach
  • 8 oz shredded cheddar cheese, DIVIDED
  • 32 oz bag frozen tater tots
  • fresh or dried parsley for garnish


  • Preheat oven to 400 degrees.
  • Using an oven proof large skillet over medium high heat, break up sausage and cook until no longer pink. Add in diced bell peppers and onion to this step. Cook until softened. Drain excess grease, if needed. Turn off heat.
  • Add in fresh spinach to the cooked sausage and still until just wilted.
  • In a large mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, onion powder, and smoked paprika until well combined.
  • Pour egg mixture into skillet with the cooked sausage in it. Add in 1/2 of the cheddar cheese and the can of drained diced tomatoes. Mix well to combine.
  • Arrange the frozen tater tots on top of frittata mixture in skillet until fully covered tightly. Top with remainder 4 oz shredded cheese.
  • Bake in preheated oven for 25-30 minutes until tots are crispy and the egg mixture is set. Use a toothpick to test for doneness in the center.
  • Garnish with parsley and allow to rest for 5-10 minutes to finish setting up. Cut into pie shapes. Enjoy.
    NOTE: if you do not have an oven proof skillet, you can use a 9 x 13 baking dish. Put all of the components in the prepared skillet.