Time: 1 hour 20 minutes
Yield: 8 servings
Take your weekend brunch to the next level! Ever heard of a "totcho"? It's the perfect combination of tater tots and nachos (aka your new favorite food). Sheet Pan Brunch Totchos are so delicious, they’ll be gone in a flash! Who can resist tater tots smothered in cheese and gravy and topped with avocado, sausage, green onions, jalapeños, and eggs? Sheet Pan Brunch Totchos is the breakfast of potato-and-cheese lovers’ dreams!
Ingredients
• 1 (32 ounces) package tater tots, frozen and bite-sized • 2 cups Mexican cheese blend, shredded • 2 cups sausage gravy, warmed • 1 avocado, chopped • 1 andouille sausage, sliced • 1/2 cup green onions, sliced • 1/4 cup jalapeño peppers, pickled and chopped • 6 eggs, dividedDirections
Preheat the oven to 425 degrees F.
Arrange the tater tots in a single layer on a large baking sheet.
Bake the tots, tossing often, until they are golden brown and crisp, about 35 minutes.
Remove the tots from the oven, and sprinkle the Mexican cheese on top.
Continue baking until the cheese is melted, about 10 minutes.
Drizzle the sausage gravy over the tater tots and the cheese.
Scatter the avocado, andouille sausage, green onions, and jalapeño peppers on top.
Grease a large skillet with cooking spray.
Crack in 3 of the eggs and cook until the egg whites are firm and starting to brown on the bottom, about 5 minutes. Transfer the eggs to a large plate using a wide spatula.
Repeat with the remaining eggs. Arrange the fried eggs over the tater tots.
Serve!
