Breakfast Tots Recipe
Tots, sausage gravy, Monterey jack
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Ingredients
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Tater Tots
Sausage Gravy
Cheese & Garnish
Method
Tater Tots
Cook tots
Preheat oven to 425°F (220°C) or preheat an air fryer to 400°F (200°C). Toss the frozen tater tots with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until evenly coated. Spread tots in a single layer on a rimmed baking sheet (lined with parchment) or in the air fryer basket with minimal crowding. Bake for 20–25 minutes, turning once halfway through, until golden and crispy (air fryer: 12–15 minutes, shake basket halfway). Remove from oven/air fryer and keep warm on the baking sheet while you make the gravy.
Sausage Gravy
Brown sausage
In a large skillet over medium heat, add the ground breakfast sausage (no additional oil initially). Break it up with a spatula and cook until browned and fully cooked, about 6–8 minutes. Spoon off and discard excess fat if more than 2 tablespoons remain, leaving roughly 1 tablespoon in the pan.
Make roux
Add 1 tablespoon unsalted butter to the skillet with the browned sausage and melt over medium heat. Sprinkle 2 tablespoons all-purpose flour evenly over the meat and fat, stirring constantly for 1–2 minutes to cook the flour and develop a light golden color (this removes the raw flour taste).
Finish gravy
Slowly whisk in 1 1/2 cups whole milk and 1/4 cup heavy cream, scraping the bottom of the pan to incorporate browned bits. Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring frequently, until the gravy thickens to a coating consistency, about 4–6 minutes. If it becomes too thick, whisk in additional milk, 1 tablespoon at a time, until desired consistency. Season with 1/2 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes (adjust heat to taste). Remove from heat and keep warm.
Assembly & Finish
Plate 6–8 hot tater tots per serving (24 tots serves 4). Spoon generous portions of hot sausage gravy over the tots so they are well coated but not swimming (about 1/4–1/3 cup gravy per serving). Immediately sprinkle each portion with about 1/4 cup freshly grated Monterey Jack cheese so it melts into the gravy and tots.
Garnish each plate with 1/2 tablespoon thinly sliced chives and a few drops of hot sauce if desired. Serve hot.