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Bacon, Egg, and Cheese Breakfast Totchos

Breakfast totchos are a sheet-pan mashup of extra-crispy tater tots topped with fluffy scrambled eggs, crisp bacon, and melty sharp cheddar. Finish with jalapeños, sour cream, green onions, and hot sauce for classic tater tot nachos crunch and big brunch flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Tater tots
  • 1 bag (32 oz) frozen tater tots
Eggs
  • 8 large large eggs
Bacon
  • 8 strips bacon
Cheese
  • 1.5 cup sharp cheddar
Heat & toppings
  • 0.25 cup jalapeños
  • 1 sour cream for topping
  • 1 fresh green onions for topping
  • 1 hot sauce for topping
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Bake the tater tots
  1. Preheat the oven to 425°F. Spread the frozen tater tots on a sheet pan and bake for 20–25 minutes until deeply golden and crispy.
Scramble the eggs
  1. In a bowl, whisk the large eggs and season with salt and black pepper. Scramble until just set, stirring gently for soft curds.
Load and melt
  1. When the tots are crispy, top them with the scrambled eggs, bacon crumbles, and shredded sharp cheddar. Return to the oven or broil for 2–3 minutes until the cheese is melted and bubbly.
Top and serve
  1. Sprinkle with sliced jalapeños. Add sour cream dollops, sliced green onions, and hot sauce, then serve immediately.

Notes

For extra-crisp totchos, leave the tots in a single layer on the sheet pan and don’t overcrowd. Store leftovers in the refrigerator up to 2 days, then reheat on a sheet pan at 425°F until hot and the edges crisp again. Freezing isn’t recommended because the tots and eggs lose texture. For a lower-fat option, swap in reduced-fat shredded cheddar.