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When you combine a classic breakfast sandwich with tater tots, something magical happens. A breakfast of champions: Bacon, Egg, and Cheese Breakfast Totchos.
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.
Bacon, Egg, and Cheese Breakfast Totchos
- Total Time: 45 minutes
- Yield: 4 1x
Description
When you combine a classic breakfast sandwich with tater tots, something magical happens. A breakfast of champions: Bacon, Egg, and Cheese Breakfast Totchos.
Ingredients
Queso
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) all-purpose flour
- 1 1/2 c (360 ml) whole milk
- 1/2 lb (225 g) sliced white American cheese
- kosher salt to taste
- freshly ground pepper to taste
Totchos
- 1 (32 oz / 900 g) package tater tots
- 1 (8 oz / 225 g) package thick-cut bacon, chopped
- 4 Safest Choice Eggs
- 1 1/2 cups (360 ml) queso (recipe below)
- 1 bunch scallions, chopped
- Ketchup, sriracha, or other condiments, for garnish
Instructions
Queso
- 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.
Totchos
- 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).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720
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Frequently Asked Questions
Why make a from-scratch queso instead of just melting American cheese directly on the tots?
The recipe builds a roux first — cooking 2 tbsp butter with 2 tbsp flour for 1-2 minutes — then adds 1½ cups whole milk before the cheese. This creates a stable, pourable béchamel-style base that stays creamy and saucy rather than turning greasy or clumping when it cools.
Why does this recipe specify pasteurized eggs, and can I use regular eggs?
The recipe calls for Safest Choice pasteurized eggs specifically so you can cook the yolks to a runny finish without salmonella risk. You can use regular eggs, but the recipe strongly encourages keeping that runny yolk — described as “glorious” — which is a higher-risk technique with non-pasteurized eggs.
How do I get the egg whites set without overcooking the yolk?
The recipe uses a covered lid technique: crack each egg into a preheated nonstick skillet over medium/medium-low heat and immediately cover with a lid. The trapped steam sets the tops of the whites before the bottom of the egg overcooks, letting you pull the pan as soon as the whites are just set.
I’ve just discovered your blog and I’m loving it!
We share that concept of unifying gastronomy and travel stories so I see I can learn a lot here!
Great job!
I would love to make this, but am wondering what kind and how much cheese to use in the queso.
Hi Erica,
They must have left off that part of the recipe when uploading it. You can view my full recipe for it here: http://www.safeeggs.com/recipes/bacon-egg-and-cheese-breakfast-totchos-recipe