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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.
- Preparing Time: 1 hour and 20 minutes
- Total Time: -
- Served Person: 8
- cooking spray
- 1/2 cup sliced green onions
- 2 cups shredded mexican cheese blend
- 6 eggs
- 1 avocado, chopped
- 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®)
- 2 cups sausage gravy, warmed
- 1 andouille sausage, sliced
- 1/4 cup chopped pickled jalapeno peppers
- Carbohydrate 36.8
- Cholesterol 187
- Fat 36.4
- Protein 20
- Sodium 1018
- Calories 523 calories;
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.
