Crispy potato nuggets loaded with melted cheese, smoky sausage, silky gravy, and fried eggs — a crowd-pleasing sheet pan brunch with a spicy kick.
Servings
8
Prep time
25 min
Cook time
55 min
Total time
1 hr 20 min
Ingredients — 8 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Frozen bite-size potato nuggets (e.g. Tater Tots) | 1 bag | 32 oz |
| Shredded Mexican cheese blend | 2 | cups |
| Sausage gravy, warmed | 2 | cups |
| Avocado, chopped | 1 | — |
| Andouille sausage, sliced | 1 | — |
| Green onions, sliced | ½ | cup |
| Pickled jalapeño peppers, chopped | ¼ | cup |
| Cooking spray | — | as needed |
| Eggs | 6 | — |
Directions
1
Preheat and arrange. Heat the oven to 425°F (220°C). Spread the potato nuggets in a single, even layer across a large baking sheet — no overlapping for maximum crispiness.
2
Bake the tots. Roast for about 35 minutes, tossing a few times along the way, until deep golden and crispy all over. Pull the tray out, scatter the shredded cheese evenly on top, and return to the oven for another 10 minutes until the cheese is fully melted and bubbling.
3
Add the toppings. Spoon the warm sausage gravy over the cheesy tots. Then scatter the chopped avocado, andouille slices, green onions, and pickled jalapeños across the tray.
4
Fry the eggs. Coat a large skillet with cooking spray and set over medium heat. Crack in 3 eggs and cook until the whites are set and lightly golden at the edges, about 5 minutes. Slide onto a plate and repeat with the remaining eggs.
5
Finish and serve. Lay the fried eggs over the loaded sheet pan and bring it straight to the table. Serve immediately while everything is hot.
Cook's notes
Not a fan of spice?
Leave out the andouille sausage and pickled jalapeños for a milder version. A regular breakfast sausage works just as well and keeps the flavor without the heat.
Crispy tot tip
Don't skip the tossing step — flipping the tots a couple of times during baking ensures they brown evenly on all sides instead of getting soggy on the bottom.
Make it a crowd meal
This dish is ideal for a weekend brunch with guests. Set out the toppings separately so everyone can customize their own portion straight from the sheet pan.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 523 kcal | Saturated fat | 14 g |
| Protein | 20 g | Cholesterol | 187 mg |
| Total carbohydrate | 37 g | Sodium | 1018 mg |
| Dietary fiber | 5 g | Calcium | 309 mg |
| Total sugars | 2 g | Vitamin C | 12 mg |
| Total fat | 36 g | Potassium | 647 mg |
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