Breakfast Totchos

Close up of tater tot totchos with bacon, scallions, eggs, cheese.

5 from 1 vote

Breakfast just got a whole glow up with these loaded breakfast totchos, aka tater tot nachos. Eggs, bacon, tots, and a creamy cheese sauce.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 473kcal

Author: Morgan Peaceman

Equipment

baking sheet
Medium Saucepan for cheese sauce
Small Frying Pan for eggs

Ingredients

½ bag Frozen Tater Tots
4 large Eggs whisked
4 pieces Bacon cooked; chopped
2 medium Scallions sliced; the light green parts
1 cup Cheese Sauce

For the Cheese Sauce

2 tablespoon Butter
2 tablespoon Flour
1 cup Milk
1 cup Shredded Cheddar Cheese

Instructions

Preheat the oven to 400º and bake the tater tots for 20 minutes, tossing halfway.
Once the tater tots are in the oven, melt the butter in a medium saucepan, then whisk in the flour until it forms a paste.
Pour in the milk and bring to rolling boil. Turn off the heat, add the cheese, then whisk until the cheese melts and it becomes a thick, creamy sauce. Set aside.
Once the tater tots are done baking, add them to a serving platter (or keep on the baking sheet) and top with scrambled eggs, then pour the cheese sauce on top to coat the area of the eggs and the tater tots.
Top the breakfast tater tots with chopped bacon and scallions. Serve as is or top with a drizzle of hot honey, hot sauce, or guacamole.

Notes

To make super fluffy scrambled eggs, keep the flame low, and slowly push the eggs into the center of the pan. Let the eggs gather and fold with each push of the spatula (I also suggest using a rubber spatula for this). Once the eggs become more and more solid, season with salt and pepper. Fold a few times until your desired consistency. Scrambled eggs should be a little of the softer side.

Toss the tater tots in just a little salt after they bake, then lay onto a platter or even a sheet to start layering the other ingredients. Be sure to gather then in the center so that the tots resemble a "nacho" feel.

When making the roux (melted butter whisked together with flour to thicken the cheese sauce), you want to make sure the butter and flour come together to form a paste, then add the milk and bring to rolling boil. Add in the cheese and turn off the heat to prevent the cheese sauce from breaking.

Nutrition