Pirate’s Breakfast Log Recipe

Bake or crisp the tots

Preheat oven to 425°F (220°C) or preheat an air fryer to 400°F (200°C). Spread 3 cups frozen tater tots in a single layer on a rimmed baking sheet or in the air fryer basket. Toss or spray lightly with 1 tbs cooking oil and sprinkle 1/2 tsp kosher salt. Bake for 20–25 minutes, flipping once halfway, until golden and crisp. If using an air fryer, cook 15–18 minutes shaking halfway.

Cook bacon

While tots cook, heat a large skillet over medium heat. Add bacon pieces and cook 6–8 minutes, stirring occasionally, until crisp and browned. Using a slotted spoon transfer bacon to a paper towel–lined plate, leaving bacon fat in the pan. Reserve about 1 tbs fat; pour off excess fat if there is more.

Brown ham and sausage

To the same skillet with ~1 tbs reserved bacon fat (add 2 tbs butter if needed), add diced ham (3 oz) and 4 oz sausage for the skillet portion. Cook over medium-high heat 3–4 minutes, breaking up the sausage until browned and ham is lightly caramelized. Remove skillet from heat and keep warm. Stir in shredded jack cheese (1 cup) and cooked bacon pieces so cheese begins to melt into the meat-tater mixture.

Whisk eggs

In a medium bowl whisk together 4 large eggs, 2 tbs whole milk, 1 tsp salt and 1 tsp black pepper until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low with 1 tbs butter. Pour the egg mixture into the skillet and allow to set for about 20–30 seconds. Gently push cooked edges toward the center with a spatula, tilting pan to let uncooked egg flow underneath for soft-scrambled eggs, or cook undisturbed for 2–3 minutes for fried/over-easy style depending on preference. Remove from heat just before desired doneness (eggs will keep cooking slightly). Sprinkle chopped chives or parsley if using.

Alternative: sunny-side or fried

If you prefer fried eggs: heat 1 tbs butter in a skillet until shimmering, crack eggs in, reduce heat to medium-low, cook until whites are set and yolks still runny about 3–4 minutes; cover for 30–60 seconds to set tops if desired.

Brown sausage for gravy

In a separate medium saucepan or skillet over medium heat, cook 4 oz pork sausage for the gravy, breaking it up until fully browned and no longer pink, about 5–6 minutes. Keep about 1–2 tbs of rendered fat in the pan and drain any excess.

Make roux

Sprinkle 3 tbs all-purpose flour over the browned sausage and stir continuously for 1–2 minutes to cook the raw flour flavor, forming a paste with the fat and sausage.

Add milk and simmer

Slowly pour 2 cups whole milk into the pan while whisking to avoid lumps. Bring to a gentle simmer over medium-low, stirring frequently until the gravy thickens, about 4–6 minutes. If the gravy becomes too thick, whisk in up to 2 tbs hot water to reach desired pourable consistency. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust.

When tots are crisp and meat-cheese mixture is warm and the eggs and gravy are ready, assemble the Pirate’s Breakfast Log: pile the hot tater tots on a large plate or shallow bowl.

Spoon the ham, bacon and sausage-cheese mixture over the tots, distributing evenly.

Place the cooked eggs on top of the mound of tots and meat (or to the side if preferred).

Ladle warm sausage gravy over the eggs and tots, as much as desired. Garnish with additional shredded jack cheese, chopped chives/parsley and a few dashes of hot sauce if using.

Serve immediately while hot.