Tater Tot Breakfast Tart
Prep time: 
Cook time: 
Total time: 
Serves: 6 tarts
  • 1 Tbsp extra-virgin olive oil
  • ½ onion, diced
  • ½ green bell pepper, diced
  • ¼ cup diced carrots
  • 1 cup diced mushrooms
  • ½ tsp salt, divided
  • 5 eggs
  • 3 Tbsp nonfat milk
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper
  • ½ tsp dried parsley
  • 30 tater tots
  • ¾ cup low-fat shredded mozzarella
  1. Preheat oven to 400 degrees F. Place 6 individual, 5-inch diameter tart pans on a baking sheet and mist with nonstick cooking spray; set aside.
  2. Heat olive oil in a skillet over medium-high heat. Once hot, add onion and cook for 1-2 minutes. Add diced bell pepper, carrot, and mushroom along with ¼ teaspoon salt. Saute for 5-6 minutes or until softened. Evenly distribute the cooked vegetables to each prepared tart pan and set aside.
  3. In a medium bowl, whisk together the eggs, milk, black pepper, crushed red pepper, dried parsley, and remaining ¼ teaspoon salt. Pour the egg mixture over the veggies, evenly distributing between each tart.
  4. Top each tart with 5 tater tots and 2 tablespoons of shredded cheese.
  5. Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before removing from tart pan and serving warm.
Recipe from My Bizzy Kitchen
Nutrition Information
Serving size: 1 tart Calories: 175 Fat: 10.2 Carbohydrates: 10.2 Sugar: 2.2 Sodium: 461 Fiber: 1.2 Protein: 9.0 Cholesterol: 153
Recipe by Prevention RD at https://preventionrd.com/2018/10/tater-tot-breakfast-tart-weekly-menu/