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Sheet Pan Brunch Totchos

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Sheet Pan Brunch Totchos



Ingredients :

  • 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
  • Methods :

  • 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.
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