Breakfast Tatchos are here to save you from big group breakfasts. Hash browns, eggs, and bacon are breakfast staples and these breakfast tatchos incorporate all three easily. When you are cooking for a group of people this is a great way to give everyone what they want and not become a short order chef. 

Serves 6

Ingredients:
32 oz frozen tater tots
8 slices bacon*
8 large eggs
1/4 cup heavy cream or whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon butter
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup cheddar cheese, shredded
2 hass avocado, diced
1/4 cup sour cream

Directions:

1.  Cook tater tots according to package instructions.

2. Lay bacon in a cold frying pan, heat pan over medium low heat. Flip bacon occasionally so it cooks evenly. When cooked to desired crispiness remove from pan and place on a paper towel lined plate. Once cool crumble into bite sized bits.

3.  In a medium sized bowl, whisk together eggs, heavy cream, garlic powder, and onion powder.

4. In a large frying pan melt butter over medium heat. Add egg mixture, cook stirring occasionally, until the eggs just begin to set. Continue cooking until no visible liquid remains and eggs are fluffy, about 3-5 minutes.

5. Once tater tots are done toss with cayenne pepper and garlic powder. Place tater tots on a larger serving tray.

6. Top tater tots with bacon, eggs, cheese, avocado, and dollops of sour cream.

Pro Tip: If your tater tots require the oven to be at 450°F/230°C and you have an extra sheet tray, cook the bacon in the oven. A frying pan can only fit so many pieces of bacon and so make your life easier and cook the tater tots and the bacon at once. Plus the bacon will be crispy and you won’t notice the difference.