Sheet Pan Brunch Totchos recipe

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Ingredients

1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
2 cups shredded Mexican cheese blend
2 cups sausage gravy, warmed
1 avocado, chopped
1 andouille sausage, sliced
½ cup sliced green onions
¼ cup chopped pickled jalapeno peppers
cooking spray
6 eggs

Nutrition Info

523.1 calories
carbohydrate: 36.8 g
cholesterol: 186.7 mg
fat: 36.4 g
fiber: 4.6 g
protein: 20 g
saturatedFat: 13.8 g
servingSize: -
sodium: 1018.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet.

  2. Bake in the preheated oven, tossing often, until golden brown and crisp, about 35 minutes. Remove from oven, sprinkle Mexican cheese on top. Continue baking until cheese is melted, about 10 minutes more.

  3. Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top.

  4. Grease a large skillet with cooking spray. Crack in 3 eggs, cook until egg whites are firm and starting to brown on the bottom, about 5 minutes. Transfer to a large plate using a wide spatula. Repeat with remaining eggs. Arrange fried eggs over potato nuggets.

Recipe Yield

8 servings

Recipe Note

Crispy tots stand in for hash browns in this super delicious, easy-to-make sheet-pan meal. Cajun andouille sausage and jalapenos deliver the heat, so skip those if you don't like spicy foods.

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