We had leftover bacon from the Saturday Morning Cartoon Cupcakes, so we
scarfed it down immediately had to put it to use somehow!
There’s just something about tater tots, cheese, eggs, and bacon which call to me on a deep DEEP level. Maybe I was a chicken in a past life. Maybe a tater tot. Both of which would somehow make me a cannibal, but I digress…
5 eggs, scambled
1/4 C milk
1/2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. onion powder
1 tsp. mustard powder
1 cup shredded colby-jack cheese
3 strips bacon, cooked, finely chopped
20 tater tots, cooked according to bag
Cook the tots and bacon as you would normally, and set aside. Meanwhile, preheat the oven to 400F and prep two 5″ ramekins with cooking spray.
In a medium mixing bowl scramble eggs with milk, seasoning with pepper, salt, onion, and mustard powder.
Heat 1/2 T butter in a frying pan over medium-high heat until melted and bubbling. Add egg mixture to pan, using a silicone spatula in a figure-8 pattern to move the eggs around the pan for 1 minute.
Add shredded cheese and chopped bacon to the eggs, and cook using the same figure-8 technique until cheese is completely melted and bacon is evenly distributed throughout the egg mixture. Remove from heat.
Place 10 tater tots in each ramekin, evenly distribute egg-bacon-cheese between the two, and pop them in the oven for 20 minutes. Check after 15 for doneness as some of us like eggs runnier than others :)