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Tater Tots and Scrambled Egg Breakfast Bowls Recipe

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This recipe for Tater Tots and Scrambled Egg Breakfast Bowls is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
15-20 Mini Tater Tots
2 Tbsp. EVOO, divided
6-8 oz. Bacon, cooked and crumbled
2 Eggs
3-4 Green Onions, course sliced on the diagonal including part of the greens
Salt and Pepper to Taste
Dash Onion Powder
Dash Garlic Powder
1/2 c. Shredded Cheese

Directions:
Directions:
Pre-heat oven to 425 degrees.

Place Tater Tots in single layer in sprayed, non-stick, 8”x8” baking pan and bake for 15 minutes, or until brown. Turn once after 6-7 minutes.

Meanwhile, whisk eggs in medium bowl. Add onion powder, garlic powder, salt and pepper. Mix to combine.

Heat nonstick skillet with burner set to medium-low. Add 1 Tbsp. EVOO then onions and sauté’ for 2-3 minutes. Remove and set aside. Add 1 Tbsp. EVOO to skillet and soft scramble eggs folding in bacon and green onions while eggs are still runny. Remove to large bowl and keep warm until Tater Tots are browned.

Remove Tots from oven and add to eggs folding to combine. Divide into two large ramekins and sprinkle cheese on top. Place in oven and cook just until cheese melts. Remove and serve hot.

Number Of Servings:
Number Of Servings:
2

 

 

 

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