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.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 523 Calories

Ingredients

• 6 eggs
• cooking spray
• ½ cup sliced green onions
• 2 cups shredded Mexican cheese blend
• 1 avocado, chopped
• ¼ cup chopped pickled jalapeno peppers
• 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
• 2 cups sausage gravy, warmed
• 1 andouille sausage, sliced

Recipe Instructions

Step 1

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

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.