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Sheet Pan Brunch Totchos

Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 523
Ingredients Method Nutrition

Ingredients
  

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
  • 0.5 cup sliced green onions
  • 0.25 cup chopped pickled jalapeno peppers
  • cooking spray
  • 6 eggs

Method
 

  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.

Nutrition

Calories: 523kcalCarbohydrates: 37gProtein: 20gFat: 36gSaturated Fat: 14gCholesterol: 187mgSodium: 1018mgFiber: 5gSugar: 2g

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