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Breakfast Tatchos Recipe

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This recipe for Breakfast Tatchos is from Tammy's Collection of Recipes Through the Years, 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:  
One 16-ounce bag tater tots
1 cup shredded Monterey Jack cheese
1/4 cup sliced pickled jalapenos, drained
4 slices bacon, cooked until crisp, cooled and crumbled
2 green onions, green and white parts, sliced
3 tablespoons olive oil
4 large eggs
Kosher salt and freshly ground black pepper
Pico de gallo or salsa, for serving (store-bought)
Guacamole, for serving (store-bought)
Sour cream, for serving
Fresh cilantro leaves, for serving
Directions:
Directions:
Preheat the oven to 425 degrees F.

Cook the tots in a 12-inch cast-iron skillet in one layer in the oven according
to the package instructions.

Remove from the oven and pile into a small mound in the center of the skillet.

Sprinkle with the cheese, jalapenos, bacon and green onions.

Place in the oven and cook until the cheese is melted, about 6 minutes. Meanwhile, cook the eggs.

In a nonstick skillet, heat the olive oil.

When the oil is hot, crack in the eggs, then sprinkle with salt and pepper and cook to desired doneness, gently spooning the hot oil over the eggs to cook the yolks, about 4 minutes for sunny-side up.

Remove the totchos from the oven. Top with the pico de gallo/salsa, guacamole, sour cream and the eggs, then garnish with the cilantro.

 

 

 

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