Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

quick weeknight meal

Tater Tot Breakfast Casserole Recipe

by

Layers of tater tots, eggs, sausage, and cheese make up this Tater Tot Breakfast Casserole Recipe. Whip it up for a comforting family breakfast or a crowd-pleasing brunch. Ready in less than an hour and easy to make ahead of time!

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large skillet with baked eggs and cheese next to sliced avocado, greens, and plates

The best homemade tater tot breakfast casserole

This Tater Tot Breakfast Casserole Recipe is guaranteed to be a new family favorite. Layered with baked eggs, gooey mozzarella cheese, sausage, bacon, peppers, and tater tots, every bite is so comforting and delicious!

Every element of this tater tot egg casserole is easy to love. Serve it as a delectable and special breakfast, bring it to parties, or assemble it ahead of time for a quick weekend brunch. Enjoy each scoop with a green salad and Crispy Potato Latkes on the side and a slice of this Strawberry Rhubarb Galette for dessert.

individual plates with scoops of an egg casserole, arugula, and avocado

Tater tot casserole ingredients

  • Tater tots – These tiny potato nuggets taste just like classic hashbrowns but without all of the work! Use storebought frozen tater tots to keep this recipe quick and easy.
  • Bacon – Because is it even breakfast without the bacon?
  • Sausage – Use frozen patties or your favorite breakfast or sausage links.
  • Peppers – I used shishito peppers and jalapeno but bell peppers work just as well. To make it extra spicy, swap the jalapeno for a serrano.
  • Mozzarella cheese – Any type of cheese will work here but I love the gooey stretch mozzarella offers.
  • Eggs – Scrambled eggs are poured over the assembled casserole so the entire dish is sealed together and super fluffy, just like a quiche.
  • Whole milk – To whisk in with the eggs and help them fluff up.
overhead view of a large pink skillet with a baked egg and cheese casserole

How to make a tater tot breakfast casserole

  1. Saute the bacon and onion in an oven-safe skillet over medium-high heat. Add the sausage and shishito peppers afterward and continue to cook for a few minutes.
  2. Whisk the eggs and milk together in a bowl.
  3. Add a layer of cheese on top of the meat and pepper mixture. Next, cover the cheese with a layer of tater tots until the pan is filled. Pour the eggs and milk over top and finish with a sprinkle of green onions.
  4. Bake the casserole uncovered for about 25 minutes. 
  5. Afterward, take it out of the oven and add the rest of the cheese on top as well as the jalapeno. Bake until the cheese is melted.
  6. Top the finished breakfast casserole with green onions and spoon some out onto individual plates to serve.
individual white bowls holding tater tots, raw bacon, raw sausage, eggs, cheese, milk, peppers, and onions
cooked crumbled meat and chopped green peppers in a large pink skillet
cooked crumbled meat and chopped green peppers covered in shredded white cheese in a large pink skillet
pouring raw eggs over a layer of tater tots in a large pink skillet

Tips and FAQs

  • A sprinkle of green onions not only gives the casserole some color but adds a punch of flavor as well.
  • You can add more to this brunch casserole if you wish, like sauteed mushrooms, green beans, beans, or chorizo.
  • To make a vegetarian tater tot breakfast casserole, omit the sausage and bacon entirely or substitute them for plant-based alternatives.
  • If you don’t have an oven-safe skillet, you can make the casserole in a baking dish instead.

How do you keep tater tots crispy in a casserole?

If you appreciate an extra crispy tot, assemble the casserole with all of the elements except the tater tots. Place them on top and bake so they can crisp up and become golden brown on top of the casserole.

Why is my breakfast casserole runny?

If the eggs are underdone and runny, keep the casserole in the oven for an extra 5 to 10 minutes. This will give the scrambled eggs time to cook further and firm up.

If they’re still runny, it probably means the meats or vegetables are releasing too much liquid. This can always be solved by sauteeing them in a skillet on the stove beforehand.

womans hand taking a scoop of an egg casserole out of a large skillet

What to serve with a tater tot casserole

You can serve this casserole with all of your brunch or breakfast favorites or on its own with a green salad, avocado, and a glass of OJ on the side. I like to bring it to Sunday brunch parties along with soft scrambled eggs, homemade bagels, and strawberry scones. You can even enjoy the casserole for dinner with cheddar biscuits and baked asparagus.

close up on a scoop of baked egg casserole on a black plate next to greens and avocado

Can I make it ahead of time?

You can assemble the casserole without the eggs or tater tots the night before serving. Keep the casserole and egg mixture sealed in separate containers in the fridge and the tots in the freezer. The next morning, add a layer of frozen tots and pour the whisked eggs over the casserole. Pop it in the oven and bake according to the recipe instructions.

Storing and freezing

To store, place the cooked casserole in an airtight container and keep it in the fridge for up to 3 to 4 days. 

To freeze, keep the cooked casserole in a covered freezer-safe dish and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating.

To reheat, place the leftovers in a 300ºF oven for 10 minutes or until heated through.

individual plates with scoops of an egg casserole, arugula, and avocado

More fun breakfast recipes

Did you try this Tater Tot Breakfast Casserole Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 2 votes

Tater Tot Breakfast Casserole Recipe

Layers of tater tots, eggs, sausage, and cheese make up this Tater Tot Breakfast Casserole Recipe. Whip it up for a comforting family breakfast or a crowd-pleasing brunch. Ready in less than an hour and easy to make ahead of time!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: breakfast, brunch, easy meal, egg, eggs, main course, main dish
Servings: 8 servings
Calories: 473kcal
Author: Lena Gladstone

Ingredients

  • 4 cups tater tots
  • 6 slices bacon cut into 1” pieces
  • 6 sausage patties cubed
  • 1 ½ cups bell peppers I used shishito peppers, diced
  • 1 small jalapeño thinly sliced, optional
  • 2 cups mozzarella cheese divided
  • 1 large onion diced
  • ¾ cup green onions chopped
  • 8 eggs
  • 1 ½ cup whole milk
  • ½ tbsp kosher salt

Instructions

  • Preheat the oven to 375° F. Move the wire rack to the top of the oven.
  • In an oven-safe heavy bottomed pan (I used my 3.5 qt Le Creuset-12" pan), add the bacon, onion and ½ teaspoon salt. Sauté for 7 mins on medium-high heat.
  • Add chopped sausage, peppers, and another 1⁄2 teaspoon of salt into the pan. Cook for an additional 3 mins.
  • In a bowl whisk the eggs and 1 ½ teaspoon of salt. Then add the milk. Whisk until combined. Set aside.
  • Add one cup of mozzarella cheese on top of the cooked bacon, sausage, onion and peppers.
  • Layer tater tots in a circular design until the pan is filled.
  • Add egg and milk mixture. Top with ½ cup of green onions.
  • Bake uncovered on the top rack of your oven for 20-25 minutes, take out of the oven, add the remaining cup of mozzarella cheese, and top with jalapeños (optional). Bake for an additional 5 mins or until the cheese is melted.
  • Remove, top with remaining ¼ cup of green onions. Spoon out onto plates, serve with a side salad and your favorite hot sauce. Enjoy it while it’s hot.

Notes

  • Make Ahead: Assemble the casserole without the eggs or tater tots the night before serving. Keep the casserole and egg mixture sealed in separate containers in the fridge and the tots in the freezer. The next morning, add a layer of frozen tots and pour the whisked eggs over the casserole. Pop it in the oven and bake according to the recipe instructions.
  • Storing: Place the cooked casserole in an airtight container and keep it in the fridge for up to 3 to 4 days.
  • Freezing: keep the cooked casserole in a covered freezer-safe dish and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating.
  • Reheating: place the leftovers in a 300ºF oven for 10 minutes or until heated through.
  • Bake this casserole in a baking dish if you don’t have a heavy bottomed oven-safe skillet.

Nutrition

Calories: 473kcal | Carbohydrates: 24g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1283mg | Potassium: 540mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1521IU | Vitamin C: 46mg | Calcium: 243mg | Iron: 2mg

Baked Prosciutto and Egg Breakfast Tart

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Boursin cheese, eggs, prosciutto, and arugula salad are topped on a buttery puff pastry to make up this Baked Prosciutto and Egg Breakfast Tart. Its bright, savory, and creamy flavors are perfect for spring!

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baked puff pastry tart on parchment paper topped with baked eggs, prosciutto, and arugula

This beautiful Baked Prosciutto and Egg Breakfast Tart is fresh, light, and an exceptional choice to make for Sunday brunch. Buttery puff pastry is baked with soft Boursin cheese and freshly cracked eggs before it’s finished with prosciutto and a fresh arugula salad. What could be better to start the day?

Making breakfast tarts with eggs and fillings is a fun and nutritious way to feed a crowd. The puff pastry is pre-baked, meaning it turns out crispy and golden brown without overcooking the eggs. When all is said and done, top the delicious breakfast tart with the light and zesty arugula salad with Parmigiano and serve with mimosas and hot coffee.

Just like my Flaky Tomato Herbed Ricotta Tart and Gruyere Asparagus Tart, this is an easy tart recipe you can bring to potlucks or make for your family on bright and sunny mornings.

slices of a baked egg tart on a wood board next to plated and glasses of orange juice

What is an egg tart?

Not quite a quiche, a breakfast egg tart is made by baking puff pastry with cheese and eggs on top. They’re usually finished with additional toppings after they come out of the oven, like greens, deli meats, or vegetables. It’s a delicious, easy, and crowd-pleasing recipe you can serve as one large tart or individual servings.

small white bowls with greens, cheese, herbs, meat, eggs, and seasonings next to a large piece of raw puff pastry

Ingredients and substitutions

  • Eggs – Once the pastry is done pre-baking, the eggs are cracked on top of the cheese-covered tart and then placed back in the oven.
  • Puff pastry – Pick up storebought puff pastry so you can make this recipe as easy as possible. Keep it in your freezer until just before assembling the tart. If you end up with extra pastry, use it to make Chicken Pot Pie or Turkey and Brie Pockets.
  • Prosciutto – This thinly sliced Italian meat was not just made for sandwiches or charcuterie boards. Its light and salty taste pairs perfectly with the eggs and greens.
  • Boursin cheese – This soft garlic and herb cheese is so creamy and adds extra savory flavors to the tart. You can also sub it with your favorite goat cheese if that’s what you prefer.
  • Everything But The Bagel seasoning – For a little added saltiness and crunch.
  • Fresh arugula salad – This simple salad is made with 4 simple ingredients: arugula, oil, lemon juice, and Parmigiano cheese. It’s topped on the baked breakfast tart to lend fresh and bright flavors that pair so nicely with the eggs.
a large baked egg tart on parchment paper topped with prosciutto, arugula, and cheese

How to make a baked egg tart in the oven

  1. Prepare the pastry: Roll out the thawed puff pastry on a lightly floured surface. Trim the edges to make it even if needed. Transfer it on your prepared baking sheet.
  1. Score the edges: Create a border by cutting halfway through the dough about ¾ away from all of the edges. Afterward, use a fork to prick the pastry all over.
  1. Brush on the egg wash: Mix the egg and water together in a bowl. Brush the egg wash all over the pastry and sprinkle the border with Everything But The Bagel Seasoning. 
  1. Par-bake the pastry: Bake the prepared dough until it’s golden brown.
  1. Add the cheese and eggs: Take the pastry out of the oven and spread the cheese all over the base. Crack the eggs onto the tart, making sure they’re spaced out evenly. Sprinkle the eggs with some salt before placing the tart back in the oven to finish baking.
  1. Assemble the tart: As it bakes, make the salad by tossing the arugula, olive oil, lemon juice, and salt together in a bowl. Remove the finished tart from the oven and sprinkle green onions on top and add the prosciutto. Place the salad on top with Parmigiano cheese and enjoy!

Can I make individual tarts instead?

Of course! To make individual egg tarts with puff pastry, you’ll need two sheets of pastry instead of one. Roll out the dough and cut each sheet into fourths. Continue to make the recipe as per the instructions and make sure to crack only one egg on each piece of pastry.

cracked eggs on a sheet of baked puff pastry
baked eggs on puff pastry with green herbs and prosciutto on top
a baked egg tart on parchment paper and topped with arugula and cheese

Mix up the toppings

This flexible brunch recipe can easily be customized just the way you like. I made my breakfast tart a little savory using soft cheese and prosciutto. You can use different meats instead like crispy bacon, lox or cured salmon, or breakfast sausage.

Soft cheese is best to use because it’s easy to spread over the base of the tart. Use any soft and creamy spread you have at home to make things easy! Use herbed cream cheese, herbed goat cheese, or shredded cheese so it can stay nice and creamy.

Freshen things up with additional vegetables on top of the baked tart. Add cooked asparagus or green beans, use up the leftover salad with vinaigrette in your fridge, or throw on sundried tomatoes and avocados instead.

close up on a slice of baked puff pastry with a baked egg, prosciutto, and arugula on top

What to serve with egg tarts

If you’re having trouble coming up with a menu for Sunday brunch, pair the tart with these delicious options:

More eggy recipes to enjoy

Nothing screams “delicious breakfast” like these tasty recipes made with eggs:

If you try this Baked Prosciutto and Egg Breakfast Tart let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 4 votes

Baked Prosciutto and Egg Breakfast Tart

Boursin cheese, eggs, prosciutto, and arugula salad are topped on a buttery puff pastry to make up this Baked Prosciutto and Egg Breakfast Tart. Its bright, savory, and creamy flavors are perfect for spring!
Prep Time5 mins
Cook Time25 mins
thawing dough30 mins
Total Time1 hr
Course: Breakfast, Brunch
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, breakfast, brunch, egg, eggs, flatbread, healthy salad, salad, veggies
Servings: 6 servings
Calories: 2953kcal
Author: Lena Gladstone

Ingredients

Breakfast Egg Tart

  • 6 large eggs room temperature
  • 1 egg beaten for egg wash
  • 1 tbsp water for egg wash
  • 1 sheet puff pastry dough thawed
  • all-purpose flour for dusting
  • kosher salt
  • 2 oz Boursin cheese or sub for your favorite goat cheese
  • 3 tbsp green onion finely chopped
  • 4 slices prosciutto
  • 1 ½ tbsp Everything But The Bagel Seasoning

Arugula Salad

  • 2 cups arugula
  • 1 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • ¼ cup Parmigiano cheese freshly shaved

Instructions

Breakfast Egg Tart

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set it aside. Bring the eggs and dough to room temperature for at least 30 minutes.
  • Unfold the pastry onto a lightly floured work surface. Use a rolling pin to roll out the dough into a large rectangle. Trim the edges to make it even (optional).
  • Transfer the pastry to the prepared baking sheet. To make a border, use a knife to score a half-inch border around the edges (cut halfway down into the dough and not all the way through). Lastly, use a fork to prick the pastry all over to prevent it from puffing in the oven.
  • Place 1 egg and 1 tablespoon of water in a bowl and whisk it together. Using a pastry brush, brush the pastry with the egg wash and then sprinkle the edges with Everything But The Bagel Seasoning. Bake for 10 minutes or until golden brown.
  • Remove from oven. Spread Boursin cheese all over the base of the cooked pastry up to the edges. Carefully crack the eggs onto the tart, spaced out evenly. Sprinkle the eggs with salt.
  • Bake for an additional 12 to 14 minutes or just until egg whites are completely set and the yolks begin to thicken. Remove the tart from the oven. Sprinkle with green onions and distribute the torn prosciutto on the tart.

Arugula Salad

  • Toss the arugula, olive oil, lemon juice, and salt together in a bowl. Top the tart with the salad, then add the shaved cheese and enjoy.

Nutrition

Calories: 2953kcal | Carbohydrates: 122g | Protein: 80g | Fat: 239g | Saturated Fat: 68g | Trans Fat: 1g | Cholesterol: 1376mg | Sodium: 3261mg | Potassium: 931mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3724IU | Vitamin C: 16mg | Calcium: 639mg | Iron: 14mg

10 Minute Spicy Shrimp Lo Mein

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A quick and easy weeknight dinner that’s even better than takeout! Try my 10 Minute Spicy Shrimp Lo Mein when you’re craving a healthy meal with lots of flare.

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White bowl filled with yellow noodles, shrimp, and green onions. Small bowl with spicy sauce on the side.

Save time and money on your usual Chinese takeout with this 10 Minute Spicy Shrimp Lo Mein. Using a handful of ingredients, this recipe is exploding with flavor and is a great option when you need something quick or comforting.

Easy and flexible meals are what busy families crave, and this recipe is no exception. Every single element can be customized. Swap the shrimp for chicken, add tons of veggies, or experiment with new sauce ingredients. The options are endless!

The real star of this meal is the sauce. Made with a handful of ingredients, this homemade lo mein spicy sauce is both sweet and savory with a hint of umami flavor. It’s perfect for dressing up the noodles and complementing the flavor of the shrimp.

There are plenty of ways you can make this shrimp lo mein recipe your own, but I suggest trying it with baby bok choy and short ribs to make the whole meal feel just like your favorite takeout order.

What is shrimp lo mein?

Lo mein means “tossed noodles” in Chinese. The traditional recipe usually has 3 key elements: egg noodles, protein (seafood, beef, chicken… anything you like!), and sauce. You can also make it with vegetables, spicy or mild sauce, or with wontons.

You might think that chow mein and low mein are the same, but they have one slight difference: the noodles! Chow mein is made with fried noodles and low mein is made with steamed noodles. The sauce is the star of the show in lo mein dishes, whereas vegetables and meat are the main event in chow mein (just like stir fry).

6 white bowls holding shrimp lo mein ingredients

Ingredients you need for Shrimp Lo Mein 

The homemade spicy sauce is the real star of this easy copycat takeout recipe. It’s loaded with flavor and will give the noodles a signature caramel color. The rest of the ingredients are simple and easy to find at most grocery stores.

Here’s what you need: 

  • Lo mein noodles
  • Shrimp
  • Green onion
  • Sesame seeds
  • Olive oil
  • Homemade spicy sauce

What kind of noodles should I use?

You should be able to find fresh Chinese lo mein egg noodles in large grocery stores or at your local Asian market. Fresh is best but you can also use frozen or dried if that’s all you can find. There are many kinds of Chinese egg noodles at the store, so if you get confused, follow this guide to identify the differences.

When you’re in a pinch, long pasta will work as well. Use up the leftover spaghetti, linguine, or fettucini noodles in your cupboard when you make this dish.

Large pan with long, thin noodles, shrimp, and chopsticks.

How to make spicy shrimp lo mein

This super simple dish is ready to be enjoyed in only 10 minutes! Plus, you can save time and make the sauce a few days ahead of time.

Here’s how to make the recipe:

  1. Make the sauce: Mix all of the spicy sauce ingredients into a small bowl and set aside.
  2. Cook the noodles: Cook your lo mein noodles according to the package instructions (usually around 3 to 5 minutes). Drain and toss them with half the sauce and half of the green onions.
  3. Prepare the shrimp: Sauté the peeled and dried shrimp on medium high heat in oil until both sides turn pink. To finish, add the rest of the sauce to the pan, toss, and cook for 1 minute.
  4. Serve: Add a portion of the noodles to a bowl, top with some shrimp, and sprinkle with sesame seeds and green onions.
Closeup of noodles and shrimp with sesame seeds on top

Lo mein sauce

I whipped up a quick sauce for the shrimp lo mein using fresh garlic and ginger, fish and oyster sauce, sesame oil, soy sauce, Trader Joe’s Chili Onion Crunch, and lime juice. The noodles are bland on their own, so this combination of spicy, sweet, and umami flavors give it the boost it needs.

A traditional lo mein sauce recipe is usually made with a sesame oil base and mixed with a combination of soy sauce, oyster sauce, garlic, and ginger. Feel free to experiment if you aren’t a big fan of spice!

White bowl with yellow thin noodles, shrimp, and chopsticks

Substitutions and Variations

  • Add in as many vegetables as you want. Sautéed or steamed broccoli, baby bok choy, shiitake mushrooms, carrots, napa cabbage, or snow peas would all be delicious additions. 
  • Want to switch up the protein? Make this lo mein recipe with grilled chicken or browned ground beef or pork instead.
  • You can replace the chili onion crunch in the sauce with a pinch of red pepper flakes, sriracha hot sauce, or your favorite hot sauce or chili oil.
  • Not a fan of spicy food? Just omit the chili onion crunch from the sauce recipe.
  • Use dark soy sauce if you can. This has the best flavor and will add color to the noodles. If you can’t find it, it’s ok to use regular or light soy sauce.
  • Looking for a vegetarian lo mein recipe? Sub the shrimp for lots of vegetables or tofu and omit the fish and oyster sauce.
White bowl with yellow thin noodles, shrimp, and green onions on top.

Storing

You can easily make the spicy sauce ahead of time and keep it in a jar in your fridge until you’re ready to make this recipe.

Leftover lo mein makes for a great lunch the next day (either hot or cold) or for a grab-and-go dinner. Store the leftovers in an airtight container in the fridge for 1 to 2 days.

To reheat, place the leftovers in a pan on medium heat and toss until warmed through. You can also heat the leftovers for 1 or 2 minutes in the microwave. Just make sure to leave the shrimp out until the last minute of heating so they don’t become overcooked.

White bowl with yellow thin noodles, shrimp, and chopsticks
2 white bowls with yellow thin egg noodles, shrimp, and chopsticks. Small white bowls with green onions, oil, and sesame seeds on the side.

Enjoy the lo mein with these recipes

These Asian-inspired dishes will pair well with your quick and easy lo mein:

Did you remake this 10 Minute Spicy Shrimp Lo Mein? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
4 from 3 votes

10 Minute Spicy Shrimp Lo Mein

A quick and easy weeknight dinner that’s even better than takeout! Try my 10 Minute Spicy Shrimp Lo Mein when you’re craving a healthy meal with lots of flare.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: Asian
Keyword: 20 minute recipe, asian, dinner, easy, easy dinner, easy meal, seafood, weeknight dinner
Servings: 2 servings
Calories: 652kcal
Author: Lena Gladstone

Ingredients

  • 8 oz lo mein noodles fresh preferably
  • 12 uncooked shrimp deveined and peeled (use 16/20 per pound or larger shrimp)
  • 4 tbsp green onion chopped
  • ½ tsp sesame seeds
  • 2 tbsp olive oil

Spicy Sauce

  • 4 cloves garlic grated
  • 1 tbsp ginger grated or use paste
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • ½ tbsp oyster sauce
  • ¼ cup soy sauce
  • 1 tsp Trader Joe's Chili Onion Crunch
  • ½ lime juiced

Instructions

  • Add all of the sauce ingredients to a small bowl. Whisk to combine, then set aside.
  • In a pot on the stove, cook noodles per package instructions (mine cooked for 3 to 5 minutes). Drain well, then toss the noodles in a bowl with half of the sauce and half of the green onions. Set aside.
  • Peel the shrimp and pat them dry. Sauté over medium-high heat in a pan with olive oil. Cook until they turn pink on one side (1 to 2 minutes), then flip to the other side and cook for an additional 1 to 2 minutes. Add the rest of the sauce into the pan and cook for an additional 1 minute.
  • Add the noodles to the pan with shrimp and toss them together. Then plate in a bowl, sprinkle with sesame seeds, and the remaining green onions. Add any additional spice with chili oil crunch if needed.

Notes

Tips: add veggies like sautéed or steamed broccoli, my Sautéed Baby Bok Choy recipe, shiitake mushrooms, carrots, Napa cabbage, snow peas. Can be eaten cold too for lunch. You can also add browned ground beef or pork, grilled chicken.

Nutrition

Calories: 652kcal | Carbohydrates: 89g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 2607mg | Potassium: 147mg | Fiber: 3g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg

Pantry Staples Part 1: What to Stock In Your Pantry

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For the days where you just can’t deal, an expertly stocked pantry, fridge, and freezer can save you time and stress. Pantry Staples Part 1: What to Stock In Your Pantry covers all of the basic ingredients you’ll need in your home to make a delicious meal in no time.

pantry items on my open shelves

The Importance of A Stocked Pantry, Fridge, and Freezer

I wanted to teach you what to stock in your pantry, fridge, and freezer so you can always be prepared during uncertain times or when you’re short on time. Having these items always available in your home is an important part of cooking, as being prepared offers flexibility when creating a meal. 

Most, if not all of the options I’ve listed are common and can be found at your local grocery store. Of course, if you have dietary restrictions or allergies, just replace the suggestions below with a more appropriate alternative that’s suitable for your needs. 

FOODS For YOUR FRIDGE and Freezer

When determining what to stock in your fridge and freezer, almost any of your favorites will work. Just make sure you’re storing them properly so they remain fresh. There’s nothing worse than going to make a salad and your lettuce has rotted!

Be sure to pay attention to expiration dates on certain items to reduce waste and help keep your fridge stocked. 

  • Fresh and frozen fruits: Apples, citrus, berries, peaches, and pineapple.
  • Fresh and frozen veggies: avocados, radishes, onions, potatoes, sweet potatoes, garlic, carrots, cauliflower, bell peppers, mushrooms, squashes, broccoli, beets, brussels sprouts, peas, edamame, corn, and green beans.
  • Hardy greens like kale or collard greens. If choosing lettuce, romaine is the longest lasting.
  • Raw meats and fish are great proteins to have on hand and will last for several days.
  • Dairy: butter, cheeses, milk, half and half, heavy whipping cream, and nut milks.
  • Cured Meats: prosciutto, sausages, bacon, and deli meats all work well in breakfasts, lunches, snacks or dinner.
  • Eggs will last for at least 3 weeks, and are great for breakfast, lunch, snacks, or dinner.
  • Bread to eat fresh, or slice and freeze for up to 4 months.

DRY GOODS FOR YOUR PANTRY

Establishing the items you’re stocking in the pantry is the easy part. These are dry foods that will last for months, so it’s important to stock up on as many of these as possible. Because these options are so flexible, you can create a wide variety of meals using only a few of these pantry staples at a time.

  • Coffee: My favorite coffee beans are from a local roasting company called Coava. Receive $5 off your first online order using code LENA, and have them delivered right to your doorstep!
  • Beans: My favorites are chickpeas, white beans, and black beans, which you can find either canned or dry in bags.
  • Canned vegetables and tomato sauces are great in a pinch, and will work as a base for main or side dishes.
  • Rice and grains: To add protein to any side or main dish, add cooked quinoa, farro, brown rice, or couscous.
  • Pasta and noodles: Italian style pasta works wonders in simple main meals and soups, but let’s not forget about Asian noodles such as ramen, soba, and vermicelli. These are perfect to add to your shelf-stable variety.
  • Canned tuna and chicken for sandwiches, salads, pasta, rice, or serve with crackers. Try my recipe for an easy tuna egg salad.
  • Baking essentials: Sugar, flour, baking soda, yeast, and chocolate chips (because stress baking is real).
  • Cereal and oats: These can be served wet or dry for breakfast, as a sweet treat, or for a snack.
  • Popcorn: Dried kernels will last forever, but an easier alternative are the microwaveable popcorn bags. When popping the kernels yourself, top with your favorite seasonings and butter or oil.
  • Nuts for healthy snacking and an added crunch to meals.
  • Peanut butter and other nut butters.
  • Dried fruit makes for a great salad topper or an easy snack.
  • Chicken, vegetable, and beef broth. Alternatively, bouillon cubes or Better Than Bouillon Base jars are just as good and take up less storage space.
  • Hot sauce, vinegar, oils, and dried herbs for added flavor.
  • Condiments: Mayonnaise (or make your own using a handful of ingredients), mustard, ketchup, soy sauce, chili sauce, fish sauce, or salad dressings that double as marinades.
  • Packaged cookies, candies, and chocolates. Treats can be the reward you need for getting through the day.
  • Water, wine, beer, booze, and shelf-stable juices. Stay hydrated and sane, friends.

Knowing how to stock your pantry is the first step to making delicious, easy recipes that will keep your whole family happy! Check out my Pantry Staples Part 2: 35 Easy Pantry Recipes. It’s packed full of simple recipes using ingredients you’ll already have in your home.

Stay safe and healthy, friends!

Instant Pot Cheeseburger Soup (Keto)

by

Comfort food at its finest, say hello to this Instant Pot Cheeseburger Soup. Topped with fresh vegetables and tons of flavor, it’s the new, best way to enjoy cheeseburgers without feeling guilty.

Jump to Recipe
instant pot cheeseburger soup

This Instant Pot Cheeseburger Soup is the perfect keto meal for when you’re craving a drive-thru burger. It’s super healthy, hearty, and packed with fresh veggies and ground beef. Adding cheese and all the toppings you love at the end, I promise you won’t be missing the heavy, guilty feeling of eating a regular burger afterward! 

Great for meal planning

Doubling a batch of this Cheeseburger Soup will leave you with enough leftovers to enjoy all week long. Pack up the soup base for lunch, and separate the fresh vegetables and toppings so they remain fresh. Pop it in the microwave for a couple minutes, add your toppings, and there you have it: an easy, delicious lunch to fill you up all afternoon.

Make sure to Pin this recipe so you can prepare it for lunch over and over again.

instant pot cheeseburger soup base with bone broth

Instant Pot love

I’ve said it before and I’ll say it again: I LOVE my Instant Pot! While a fresh pot of soup can sometimes take more than an hour to come together, the Instant Pot cuts this time in half. In 30 minutes, you have a meal the whole family will enjoy.

Show your Instant Pot some love and try out a few of my other recipes using this awesome tool:

instant pot cheeseburger soup (keto) with fresh vegetables and toppings

An easy, flexible dinner 

All this Instant Pot Cheeseburger Soup needs to come together is a little chopping, sautéing, and a variety of flavor enhancers. Top the finished base with everything you like on your usual burger order: pickles, lettuce, avocado, fresh tomato, pickled onions, etc. You could even add a scoop of my chimichurri sauce for a touch of zing!

While the soup is cooking, prepare all the fresh toppings you like. Instead of rushing to have everything chopped and ready, you’ll save yourself lots of time by doing this while your Instant Pot is working its magic. If feeding your family or a large group, separate the toppings into small bowls so everyone can choose what they like.

Lighten up

Like I said, this dish is very flexible. Even though this recipe is low in carbs and keto-friendly, there are always options to ensure you feel light as a feather when you’ve finished. Check out these substitution options for more variety:

  • Use ground turkey or a dark meat chicken rather than beef for leaner protein and easy digestion. If vegetarian, use a ground meat-substitute.
  • Swap the dairy cheese and cream cheese for a non-dairy version or nutritional yeast. You’ll still get that cheesy-flavor and creaminess without the regular dairy.
  • Bone broth is fantastic for gut health, but if it’s not for you, use vegetable broth instead. It would be a great compliment to the fresh veggie toppings.
instant pot cheeseburger soup

My family loved this Instant Pot Cheeseburger Soup so much it barely lasted one night. They were even asking for more the next day! I would highly recommend double or tripling a batch if you want leftovers.

If you fall in love with this soup just like we did, please let me know in the comments or feel free to rate this recipe!

Don’t forget to tag me on Instagram @lenaskitchenblog + use the #lenaskitchenblog hashtag. I love browsing through the photos of your recreations!

instant pot cheeseburger soup
Print Recipe
4.84 from 18 votes

Instant Pot Cheeseburger Soup (Keto)

Comfort food at its finest, say hello to this Instant Pot Cheeseburger Soup. Topped with fresh vegetables and tons of flavor, it's the new, best way to enjoy cheeseburgers without feeling guilty.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Soup
Cuisine: American
Keyword: 30 minute meal, burger, instant pot, keto, keto dinner, low carb, soup
Servings: 6 servings
Calories: 555kcal
Author: Lena Gladstone

Equipment

  • 6 qt Instant Pot

Ingredients

  • 2 lb 80/20 beef
  • 1 small sweet onion chopped
  • 6 cloves garlic finely chopped
  • 1 28 oz pack fire roasted diced tomatoes
  • 2 cups beef bone broth or beef stock
  • 8 oz cream cheese or dairy-free cream cheese
  • 4 tsp Worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tbsp sea salt

Toppings

  • raw onions
  • green onion chopped
  • pickle chopped
  • tomatoes chopped
  • cheddar cheese
  • lettuce chopped

Instructions

  • Turn on the Instant Pot to sauté mode. Add the beef and sauté for about 5-7 mins or until no pink remains. Remove from the Instant Pot.
  • Add the onions and sauté for 5 mins, then add the garlic. Sauté for another 1 minute, then add the meat back in. Season with salt and pepper to taste.
  • Add in tomatoes, bone broth or stock, Worcestershire sauce, garlic powder, and sea salt. Adjust seasoning if needed. Add cream cheese on top and mix well.
  • Close the lid and cook for 10 mins on high pressure. Once finished, quick release and mix well again.
  • Add the finished soup to a bowl, and then add any fresh toppings you desire. Serve hot.

Nutrition

Calories: 555kcal | Carbohydrates: 9g | Protein: 32g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 149mg | Sodium: 1460mg | Potassium: 589mg | Fiber: 1g | Sugar: 4g | Vitamin A: 508IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 4mg

Smoked Salmon Street Tacos

by

Perfectly seasoned and aromatic, these Smoked Salmon Street Tacos will turn dinner into a fiesta. Topped with a creamy, zesty purple cabbage slaw, every bite will have a huge pop of flavor. Let the smoker do the work while you sip a cocktail.

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smoked salmon street tacos served with mexican corn salad, creamy purple cabbage slaw, lime, and avocado on a wood serving platter

Make Smoked Salmon Street Tacos for Your Next Taco Tuesday

The sunshine in Portland has finally arrived! 

Now that spring is here, it’s time to get outside, fire up the smoker, and have a patio party. Letting the smoker do all the work is great because it means less time spent standing over a hot stove, less kitchen clean up, and more time to enjoy a fresh margarita. Who’s with me?

I love smoking meat because it emulates that unforgettable campfire taste and smell in a meal. I’ve been having a blast experimenting with flavors on my Traeger Grill, whether using steak, veggies, or in this case, salmon. With that in mind, I’ve been going all out for Taco Tuesday. I’m starting off with these easy Smoked Salmon Street Tacos full of zesty, tangy, Mexican flavors.

Purple Cabbage Slaw

What To Top On The Smoked Salmon Street Tacos

These are not your average tacos, and they deserve better than average toppings. I have a couple recipes that would go perfectly with the salmon, and the staples to include for a variety of options:

Elevated Toppings:

Staple Toppings:

  • Feta cheese
  • Mango
  • Avocado
  • Lime wedges

Charred Street Corn Salad

How To Flavor Smoked Salmon

Using a few simple flavors, anyone enjoying these easy Smoked Salmon Street Tacos will be fascinated with the results. Pairing nicely with the tang from the Purple Cabbage Slaw, all you need is a little lemon juice, fresh dill, and Jacobsen Applewood Smoked Salt. Fresh, uncomplicated flavors go well with the taco toppings or work in salmon salads or side dishes.

salmon tacos with purple cabbage slaw and corn salad

Alternative Cooking Methods

Don’t fret if you don’t own a smoker. Salmon is a flexible meat that can be cooked using a variety of methods:

  • Roasted Salmon: Patting the salmon dry, season it with the same combination in this recipe or add a little heat by substituting the dill for cumin and chili powder. On a baking sheet layered with aluminum foil and sprayed with cooking grease, lay the seasoned salmon filets skin side down. Preheat the oven to 450ºF. The cooking time will depend on the thickness of your filet’s but aim to reach between 135-145°F (using a meat thermometer).
  • Grilled Salmon: Preheat your grill on high heat. Prep the salmon as you would if using the smoking method (see instructions below). Place the salmon on a cookie sheet, and with the lid shut, cook on the grill for about 20-25 minutes, depending on the size of the filets. If you like the fish slightly undercooked on the inside, cook for 20 minutes instead, or for 25-28 minutes if you like it well done.
  • Pan-Fried Salmon: Heat two tablespoons of oil in a nonstick skillet over medium-low. Place the room-temperature, seasoned salmon in the pan skin-side up and cook until golden brown. Flip it, and cook until it feels tender to the touch. Remove the skin if desired, and chop up in small taco-appropriate-sized pieces.

mexican street corn salad

How To Make Creamy Purple Cabbage Slaw

This is a super easy, flavorful, and simple slaw that uses just five ingredients, and adds a delicious tang and crunch to the Smoked Salmon Street Tacos. Once all of the ingredients are chopped and prepped, simply combine them in a large bowl and mix. Use a spoonful on each taco for a zesty bite!

purple cabbage slaw with yogurt and lime sauce
purple cabbage slaw with yogurt, cilantro and lime sauce

Enjoy Taco Tuesday With These Recipes

It isn’t a taco night without a cocktail! For the best backyard taco fiesta, serve the Smoked Salmon Street Tacos with these tasty drinks: 

If you’re looking for more salmon recipes, check out these yummy options:

delicious salmon tacos

If you give these Smoked Salmon Street Tacos a try, let me know what you think. Leave a comment and don’t forget to take a picture tag me Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

salmon tacos with purple cabbage slaw and corn salad
Print Recipe
4.5 from 4 votes

Smoked Salmon Street Tacos & Creamy Purple Cabbage Slaw

Perfectly seasoned and aromatic, these Smoked Salmon Street Tacos will turn dinner into a fiesta. Topped with a creamy, zesty purple cabbage slaw, every bite will have a huge pop of flavor. Let the smoker do the work while you sip a cocktail.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: citrus, dinner, easy dinner, easy meal, main course, main dish, mexican food, salmon, smoked salmon, veggies
Servings: 6 SERVINGS
Calories:
Author: Lena Gladstone

Ingredients

SALMON

  • 1 3-4 lb fresh salmon filet
  • 1 lemon, zested and then cut into thin rounds
  • 1 tbsp Jacobsen Applewood Smoked salt
  • 1 handful fresh dill

CREAMY PURPLE CABBAGE SLAW

  • 1 small head purple cabbage, shredded
  • 1 heaping tbsp sea salt
  • 1/2 cup cilantro, chopped
  • 3/4 cup plain greek yogurt
  • 3 tbsp fresh lime juice

Instructions

TRAEGER SMOKER METHOD

  • Set the Traeger on Smoke mode.
  • Wash and dry the salmon filet. Place flesh side up on a platter, sprinkle with smoked salt, add lemon zest all over, then slice thin rounds of the zested lemon and place them on top of the salmon. Finish with a sprinkle of fresh dill.
  • On the smoker, please the salmon skin side down. Smoke for 45 minutes. Afterward, turn the heat up to high and cook for another 10-15 minutes or until salmon temperature reads 150-160ºF.
  • When ready to serve, break the salmon filet's up using a fork or knife. Add it to a bowl for easy serving. When making the tacos, add a spoonful of salmon, Mexican Street Corn Salad, Creamy Purple Cabbage Slaw, and any other desired toppings to a toasted corn or flour tortilla and enjoy.

GRILL METHOD

  • Prep salmon in the same way as the smoking method above.
  • Heat your grill to high and give it a brush to ensure it's clean.
  • Place the seasoned salmon on a cookie sheet, and place it on the grill. Cover with the lid and let it cook for about 20-25 minutes, depending on how the size of the filets. If you like it undercooked on the inside, only cook for 20 minutes, or leave it on the grill for 25-28 minutes if you like it well-done. It will still be juicy.
  • Finish by serving it on the corn or flour tortillas with Mexican Street Corn Salad and Creamy Purple Cabbage Slaw.

CREAMY PURPLE CABBAGE SLAW

  • Shred the cabbage and place it in a large strainer in the sink. Sprinkle the salt all over the cabbage and massage it in with your hands. Allow it to sit for at least 15 minutes. This will break the cabbage down and make it slightly soft and limp.
  • In a large bowl, toss together the cilantro, salted cabbage, yogurt, and lime. Stir to combine.
  • Serve immediately or prepare up to one day in advance.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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