Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 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.

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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
1
Yield:
1 serving
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Ingredients

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

Directions

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

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  • 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
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Reviews (2)

Most helpful positive review

Rating: 4 stars
06/27/2018
Made as written and we enjoyed these. One note I will say is that the peppers and onion need to go in at first (if not sauteed beforehand) if you want them soft. As written they are both still very crunchy. I like them that way but I know a lot of people don't so I thought I'd mention it. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/27/2018
Made as written and we enjoyed these. One note I will say is that the peppers and onion need to go in at first (if not sauteed beforehand) if you want them soft. As written they are both still very crunchy. I like them that way but I know a lot of people don't so I thought I'd mention it. Read More
(3)
Rating: 5 stars
05/21/2021
My Husband loved it but I did rearrange the directions. While the tots were baking, I sauteed the green pepper and green onion in butter, scrambled my eggs in a bowl then added to pan when the pepper and onion were getting soft. I placed baked tots in a bowl, covered with cooked scrambled eggs, drizzled a spoon full of hot salsa on top and then sprinkled with shredded sharp cheddar cheese. I will definitely make it my way again but I appreciate the recipe idea. Read More
Rating: 5 stars
08/05/2018
I made it for 2 and used separate bowls to mix the eggs salsa and milk. Next time I ll add Moreno cheese other than that it was wonderful and easy! Read More
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