Breakfast Monster Recipe

Cook tots

Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet lined with foil or parchment. Drizzle with 2 tbs vegetable oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper; toss lightly to coat. Bake 20–25 minutes, flipping once at 12 minutes, until golden and crisp. Alternatively, fry in batches in 1/4 inch oil in a skillet over medium-high heat until crisp, about 6–8 minutes per batch, then drain on paper towels.

Transfer baked tots to a heatproof serving plate or keep on the baking sheet if serving family-style.

Warm and season chili

While tots bake, warm 2 cups prepared chili in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; cook 3–4 minutes until onion softens. Stir in 1/2 tsp chili powder and simmer gently 4–5 minutes, stirring occasionally, until heated through and slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

Keep chili hot on lowest heat, or cover and set aside until ready to assemble.

Cook eggs

In a nonstick skillet over medium-low heat, melt 1 tsp butter. Crack 2 large eggs into the skillet and cook to preference: for sunny-side up, cover and cook 3–4 minutes until whites set but yolks are runny; for over-easy, cook 2–3 minutes, flip gently and cook 30–45 seconds more. Season with a pinch of salt and pepper.

Melt cheese

When tots are hot and arranged on the serving plate, spoon the warmed chili evenly over the tots. Sprinkle 3/4 cup shredded cheese blend over the chili and tots. Place the plate under a broiler for 1–2 minutes (or return to the oven at 425°F for 2–3 minutes) just until the cheese melts and bubbles. Watch carefully to prevent burning.

Top the cheesy chili-tots with the cooked eggs. Garnish with 1 tbsp sliced chives, 2 tbsp pickled or fresh jalapeños, a drizzle of 1 tbsp hot sauce or salsa, and 2 tbsp sour cream if using.

Serve immediately while hot. Provide extra hot sauce and sour cream on the side.