Sheet Pan Brunch Totchos
Description
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.
Ingredients
•
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
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2 cups shredded Mexican cheese blend
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2 cups sausage gravy, warmed
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1 avocado, chopped
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1 andouille sausage, sliced
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1/2 cup sliced green onions
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1/4 cup chopped pickled jalapeno peppers
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cooking spray
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6 eggs
Directions
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.