Loaded Breakfast Totchos – Can’t decide what you want for breakfast? Why choose? These Loaded Breakfast Totchos are crispy tater tots layered with bacon, sausage, cheese, scrambled eggs, and country gravy
I mean breakfast totchos? Come on now! Right?
And these are not just breakfast totchos, they are looooooooooooooooaded breakfast totchos my friends!
This is an idea that has been floating around in my brain for quite some time now. When the “totcho” craze hit last year, and I was seeing a butt ton of recipes on Pinterest, my little mind started working.
We love nachos, and we love tater tots, so totchos to us were just a match made in heaven.
Butttttt I didn’t want to do a typical totcho, if there is such a thing.
To me, beans, carne asada, cheese, pico de gallo, and sour cream, belong firmly planted on top of a nice crispy tortilla chip.
Totchos on the other hand. Well, they call for something ooey, gooey, cheesy, you know what I am talking about?
Oooorrrr they belong smack dab in the middle of a big ol’ skillet of breakfasty goodness like this!
Once I really got to thinking about it, I thought of the breakfast that Kevin makes for me almost every weekend. He makes his deeeelish country hash, mixed with onions and peppers, with sausage, and topped with a couple of over easy eggs.
Tater + sausage + eggs = YUM
But what else? What is going to take it over the top?
Well, cheese and gravy! What else?
Once I put this all together in my mind I got uber excited, and couldn’t wait to make it. So of course, it took me a couple more months to finally put it on the menu.
Mostly because the idea wasn’t met with the same kind of enthusiasm when I explained it to Kevin.
Mr. I Love Breakfast?
Mr. You Never Make Me Breakfast?
Mr. Why Do I Always Have To Cook Breakfast?
Ahem….OK well, you get the picture right? So you can totally understand why I was actually picking my jaw up off the floor shocked when he didn’t just buy a ticket and jump on board the totcho train with me.
Fine! I will eat them all myself!
HA, like that happened!
As soon as the bacon hit the pan, then the sausage, he was in the kitchen snooping over my shoulder. Then, once the tots were all layered up and loaded down, and in the oven to melt all of that lovely cheese, I started the gravy.
The vulture was back.
He grabbed a spoon to taste the gravy, and gave me a little smile.
*sigh* he is such an exasperating man!! Butttttt he is kinda cute, so I guess I will keep him around
Sooooo, long story errr well it’s not really short, but I guess maybe short-er, this is the dish I am making when all of my local blogger buddies come over for brunch.
Can you just imagine that skillet of yumminess in the middle of your brunch table? I know I sure can, and I am soooo looking forward to it!
I hope they are too!
Yield: 4 to 6 servingsAuthor: Bobbi Hass-Burleson
Loaded Breakfast Totchos
Can’t decide what you want for breakfast? Why choose? These Loaded Breakfast Totchos are crispy tater tots layered with bacon, sausage, cheese, scrambled eggs, and country gravy.
prep time: 10 MINScook time: 25 MINStotal time: 35 mins
Preheat oven and cook the tater tots, on a large baking sheet, according to package instructions.
Meanwhile, heat the olive oil in a large cast iron skillet, over medium-high heat. Crumble the sausage into the pan, and cook until it browns with no pink remaining. Remove to a paper towel-lined plate.
Return the pan to the heat and cook the bacon, in batches, until slightly crisp. Remove to the plate with the sausage.
Remove the tater tots from the oven and reduce the oven temperature to 350 F.
Crumble the bacon.
Layer half of the tater tots on the bottom of the skillet, then half of the bacon, half of the sausage, and half of the cheese. Repeat with the remaining tots, bacon, sausage, and cheese, and place in the oven until the cheese melts about 10 minutes.
Drain all but 2 tablespoons of the bacon fat from the skillet. whisk in the flour and cook until dissolved, about 1 minute. Stir in 1 1/2 cups of the milk. Cook, whisking frequently until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper.
In a large bowl, whisk the eggs, salt, and pepper, until well combined. Heat the butter in a medium nonstick skillet, and scramble the eggs just until set, remove from heat. Eggs will continue to cook even after being removed from the heat.
Remove the skillet from the oven, and scatter the scrambled eggs across the top, then drizzle with the gravy, and top with the chopped green onions.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….
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