Recipe courtesy of Ree Drummond
Breakfast Totchos Skillet
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 158 mg
- Sodium
- 335 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 158 mg
- Sodium
- 335 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Cook the tots in a 12-inch cast-iron skillet in one layer in the oven according to the package instructions. Remove from the oven and pile into a small mound in the center of the skillet. Sprinkle with the cheese, jalapenos, bacon and green onions.
- Place in the oven and cook until the cheese is melted, about 6 minutes. Meanwhile, cook the eggs.
- In a nonstick skillet, heat the olive oil. When the oil is hot, crack in the eggs, then sprinkle with salt and pepper and cook to desired doneness, gently spooning the hot oil over the eggs to cook the yolks, about 4 minutes for sunny-side up.
- Remove the totchos from the oven. Top with the pico de gallo/salsa, guacamole, sour cream and the eggs, then garnish with the cilantro.
