Sheet Pan Brunch Totchos

January 20, 2021 Receipt Street Foods 0

Sheet Pan Brunch Totchos Crispy tots stand in for hash browns in this super delicious, easy-to-make sheet-pan meal. Cajun andouille sausage and jalapenos deliver the heat, so skip those if you don’t like spicy foods.

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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
½ cup sliced green onions
¼ cup chopped pickled jalapeno peppers
cooking spray
6 eggs

Time Details

PREP :

COOK : 55 mins

TOTAL : 1 hr 20 mins

SERVING : 8

YIELD : 8 servings

Step 1

Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet.

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Step 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.
Step 3

Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top.
Step 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.

Per Serving: 523 calories; protein 20g; carbohydrates 36.8g; fat 36.4g; cholesterol 186.7mg; sodium 1018.1mg.