Rating: 4.5 stars 4.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese. I usually cook for one, so this egg bowl recipe is small. It can easily be doubled or tripled for more servings. I enjoy it with ketchup.


Recipe Summary

10 mins
25 mins
35 mins
1 serving


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Spread potato nuggets on a baking sheet.

  • Bake in the preheated oven for 8 minutes. Turn potato nuggets and bake until crispy, 8 minutes more.

  • While potatoes bake, combine eggs, salsa, and milk in a bowl and whisk to combine.

  • Heat a skillet over medium heat and coat with cooking spray. Add egg mixture. Scramble until partially set, about 2 minutes. Add green onion and bell pepper. Cook until eggs are set, about 5 minutes more. Transfer eggs to a plate.

  • Place cooked potato nuggets in a large bowl and top with scrambled eggs and grated Cheddar cheese. Add salt and pepper.

Editor's Note:

The directions for baking potato nuggets are based on the user's experience. Follow instructions on the package. Please note the addition of everything bagel seasoning and the exclusion of salsa when using the magazine version of this recipe.

Nutrition Facts

436 calories; protein 23.3g; carbohydrates 28.3g; fat 28.1g; cholesterol 403mg; sodium 972.6mg. Full Nutrition