Sheet Pan Brunch Totchos Food
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 100+ Breakfast and Brunch Recipes 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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