Categories: Sides

Ingredients

• 1 pound (about 3 cups) frozen Tater Tots
• 10 ounces fully cooked (not dried) chorizo sausage, diced
• 12 large eggs
• 1/2 cup half-and-half
• Kosher salt and freshly ground pepper
• 1 1/2 cups shredded monterey jack cheese (about 6 ounces)
• 4 scallions, sliced
• 1 tablespoon unsalted butter

Directions

1. Bake the Tater Tots as the label directs and set aside. Reduce the oven temperature to 375 degrees F.

2. Meanwhile, cook the chorizo in a medium ovenproof nonstick skillet over medium-high heat until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.

3. Whisk the eggs with the half-and-half, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the Tater Tots, cheese and scallions.

4. Melt the butter in the skillet and add the egg mixture, spreading it out with a rubber spatula. Scatter the chorizo over the top; transfer the skillet to the oven and bake until the eggs are set, about 30 minutes. Let stand 10 minutes, then slide onto a cutting board and cut into bite-size pieces.

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