It sure ain't fancy but gosh is it good. Back in my college days these loaded tots were a staple every weekend. What better way to get you back on your feet (or ready for a recovery nap) after a long night out than a bowl full of crispy potatoes smothered with all of your favorite breakfast foods. Well, a lot of things may have changed since then (instead of recovering from late nights we're just trying to refuel to keep up with our mini-me) but the goodness that is loaded tots has not.
8 strips of bacon - cut into lardons
1 yellow onion - diced
4 T. milk or water
1/2 c. chopped baby greens (I always use Taylor Farms baby kale, spinach or wellness blend)
1/2 c . cherry tomatoes - halved
1 avocado - diced
1/2 c. shredded taco blend cheese
optional - sour cream and/or chives for topping
Bake tater tots according to package instructions.
While tots are baking, cook bacon over medium heat in a large nonstick skillet. Once crispy, remove bacon to paper towel lined plate. Remove all but 1 T. of the bacon grease from the pan. Add onions to the pan and cook about 5 minutes or until soft and starting to golden. Remove onions to the paper towel lined plate with the bacon.
Remove any excess bacon grease from the pan leaving only a very light coating of grease on the bottom and reduce the heat to low. Whisk together eggs and milk or water. Add egg mixture to pan and cook, scraping the bottom of the pan frequently to make scrambled eggs. Increase heat to medium-low/medium as needed. Once scrambled eggs are about done, add the chopped baby greens and tomatoes. Mix to combine and finish cooking the eggs.
When tots are finished baking, let them rest for a couple minutes while you finish up the eggs. Combine tots, scrambled eggs, bacon, onion, cheese and avocado in a large mixing bowl. Stir gently until ingredients are evenly distributed. Serve with optional topping of sour cream and/or chives.