A pub-fare classic is given a breakfast-y twist! These “nachos” are made using golden, crispy Tater Tots and loaded with all your favorite breakfast toppings to get your morning started right!
| 1 lb | frozen Tater Tots |
| 1 tbsp | vegetable oil |
| 6 | eggs, whisked |
| ½ tsp | salt |
| ¼ tsp | black pepper |
| ½ cup | diced tomatoes |
| ¼ cup | sliced green onions, divided |
| 1½ cups | shredded Cheddar cheese |
| 3 tbsp | Louisiana Hot Sauce - Southwest Jalapeno |
Prepare Tater Tots according to package directions.
Preheat oven to 400 F.
Meanwhile, in medium skillet set over medium heat, heat oil. Add eggs and cook, stirring frequently, for 2 to 3 minutes or until soft curds form and eggs are creamy and set. Season with salt and pepper.
Spoon scrambled eggs over cooked Tater Tots. Top with tomatoes, half the green onions and Cheddar.
Bake for 8 to 10 minutes or until cheese has melted.
Sprinkle with remaining green onions and drizzle with the Original “Louisiana” Brand Hot Sauce™ Southwest Jalapeno before serving.
Tip: Meat lovers can add chopped cooked bacon or cooked crumbled breakfast sausage over “nachos” before baking.
