Sweet Potato Tot Frittata
This sweet potato tot frittata is one of our favorite make-ahead breakfasts. It combines crispy tots, eggs, vegetables, cheese, and optional sausage in one family-size pan.
A QUICK NOTE
Bake until the edges are set and the center is no longer liquid; a slight jiggle is fine because the eggs will continue to set as they rest. A smaller batch or pan may finish much sooner, so begin checking early.
INGREDIENTS
1½ bags frozen sweet potato tots
Ground sausage, optional, amount to taste
20 large eggs
¼ cup plain fat-free Fairlife milk
1 teaspoon kosher salt
½ teaspoon ground black pepper, plus more for topping
4 green onions, diced
½ green bell pepper, diced
½ red bell pepper, diced
1 cup shredded cheddar cheese, plus more for topping if desired
Hot sauce, for serving
DIRECTIONS
1. Preheat the oven to 425°F, or to the temperature directed on the sweet potato tot package.
2. Spread the frozen tots in a 9 × 13-inch baking dish. Bake for about 20 minutes. They do not need to be fully crisp yet; the goal is to thaw and partially cook them.
3. If using sausage, cook it in a skillet until fully cooked. Drain any excess grease.
4. Add the bell peppers and green onions to the skillet and sauté for 2–3 minutes.
5. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the cooked sausage, vegetables, and cheese.
6. Remove the tots from the oven and reduce the oven temperature to 375°F. Pour the egg mixture evenly over the tots. Sprinkle with additional cheese and black pepper, if desired.
7. Bake for 40–50 minutes, checking at 40 minutes, until the edges are set and the center is no longer liquid. Let rest briefly before slicing.
8. Serve with hot sauce. For a smaller batch, begin checking after 20–30 minutes and continue baking as needed.
