Sheet Pan Brunch Totchos Recipes
BREAKFAST TOTCHOS SKILLET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
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.
Provided by Leslie Kelly
Categories Breakfast Eggs
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet.
- 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.
- Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top.
- 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.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 36.8 g, Cholesterol 186.7 mg, Fat 36.4 g, Fiber 4.6 g, Protein 20 g, SaturatedFat 13.8 g, Sodium 1018.1 mg, Sugar 1.6 g
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.
Provided by Leslie Kelly
Categories Breakfast Eggs
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet.
- 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.
- Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top.
- 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.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 36.8 g, Cholesterol 186.7 mg, Fat 36.4 g, Fiber 4.6 g, Protein 20 g, SaturatedFat 13.8 g, Sodium 1018.1 mg, Sugar 1.6 g
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