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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!
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 divided
Directions
- 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!
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