By Chris Cockren
When you combine a classic breakfast sandwich with tater tots, something magical happens. A breakfast of champions: Bacon, Egg, and Cheese Breakfast Totchos.
You guys. Have you heard of totchos? They are pretty much changing my life. Part tater tots. Part nachos. Heck to the yes.
You know when you have a complete genius, light-bulb-goes-off moment? I rarely get them, but it just may of happened when I was devouring a bacon, egg, and cheese breakfast sandwich last week. I love those things.
And then I was like… wait a second. What about. (light bulb) What about breakfast sandwich totchos?!
It’s basically the ultimate comfort food breakfast.
Breafast Sandwich + Tater Tots = Bacon, Egg, and Cheese Breakfast Totchos
And about the cheese. Sure, we could just throw some American cheese on top of the tater tots and call it a day. But no. We’re going big… let’s take that American cheese and make it into a a luscious, creamy queso sauce. Boom.
So let’s talk about farm-fresh Safest Choice Eggs for a second. The all-natural pasteurization process they use eliminates the risk of salmonella in the eggs. That’s a win.
And the pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation, which is the nation’s largest organziation of professional chefs. Double win.
That means you can you can cook your eggs the way you like and keep your family safe. No more worrying if your eggs are “done”. You can gently cook them to keep that glorious runny yolk. Heck, you can even safely use them raw (cookie dough, anyone?!).
Pasteurized = Peace of Mind.
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1½ c whole milk
- ½ lb sliced white American cheese
- kosher salt to taste
- freshly ground pepper to taste
- 1 (32 ounce) package tater tots
- 1 (8 ounce) package thick-cut bacon, chopped
- 4 Safest Choice Eggs
- 1½ cups queso (recipe below)
- 1 bunch scallions, chopped
- Ketchup, sriracha, or other condiments, for garnish
- Melt butter in a medium skillet over medium/medium-low heat. Add flour and stir constantly for 1-2 minutes. You want to cook away the raw flour taste, but not let it get too brown.
- Add whole milk and stir until the roux (butter-flour mixture) has been completely incorporated. Cook, stirring occasionally, until the milk has thickened slightly (it will probably beging bubbling a bit) and it coats the back of a spoon. Remove pan from heat, add cheese and season with Kosher salt and freshly ground black pepper, and stir until fully melted. If cheese isn't melting completely, you can return to low heat to aid the process.
- Bake tater tots according to package directions, until crispy.
- Meanwhile, cook chopped bacon over medium/medium-low heat until crisp. Transfer bacon to a paper-towel lined plate to drain.
- Spray a nonstick skillet with nonstick cooking spray and heat over medium/medium low heat. Once hot (adding a droplet of water to the pan should make it gently sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites set before overcooking the bottom of the eggs. The eggs are done cooking when the whites are just set (the yolk will still be runny).
- Transfer tater tots to serving dish and top with queso, bacon, scallions, egg, and the condiments of your choice (ketchup, sriracha, etc).