Image of ingredients for gluten free scotch eggs — “I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Here's recipe #2 for my Cabot Cheese entries. Tater tot Nachos aka Totchos! (check out recipe #1 here for Cheddar Stuffed Scotch Eggs)

Why Cabot Cheese?

As I mentioned in my last recipe, I'm familiar with the quality and amazing flavor of Cabot cheese. Years ago I had a roommate who grew up in Vermont and he raved about Cabot Cheese. Being a Cheese lover, it was a great excuse to try some. I've been a fan ever since.

I especially love their cheddars, they have a sharpness that makes your mouth water alongside a texture that is both smooth and creamy. It also melts like a dream, making it perfect for a ton of applications.

After researching Cabot as a company, I really like that they are a cooperative owned by 800 farm families, with 100% of the profits go back to the farmers. It's so important to support family farms these days and companies like Cabot set a great example on how to do it on a large scale.

Breakfast Totchos- A Different Kind of Nacho

Okay, back to the recipe. Totchos were created (at least in our house) one lazy weekend when we couldn't decide on what to eat. I wanted nachos or tacos (as usual) and Mr. Everything wanted something with Tater tots. After some brainstorming Totchos were born and not long after that, a breakfast variety was created.

We've always been fans of Tater tots and usually have a bag or two of them in the freezer for when the craving strikes. Smothering them with cheese just enhances their awesomeness. From there the possibilities are endless.

Simple and Delicious

For this recipe I opted for scrambled eggs and ground breakfast sausage, but it's also great with crispy bacon and fried eggs (those runny yolks make a great sauce).

It's easy to make these totchos first thing in the morning, even before you're really awake. I preheat the oven and then start the coffee machine. That way I can sip on my coffee while the tater tots bake. Between sips of coffee I prep the other ingredients.

A spoonful of totchos over a plate of them

The cheese layer is one of the most important. You need a cheese that melts well and has enough flavor to stand up and compliment the other ingredients. Cabot's Vermont Sharp Cheddar is an excellent cheese for this purpose. It melts beautifully and packs a flavor punch that stands up, but doesn't overpower everything else.

The additional toppings add flavor and texture to your totchos. Green onions give that nice onion-y flavor without the powerful bite raw onion would have. Avocado chunks add a wonderful creaminess and tomatoes add some acid and another pop of umami. Topping it all off with sour cream rounds out the flavors and makes them feel even more nacho-y.

A top down view of a tray of breakfast totchos

Totchos are a wonderful and affordable way to feed a crowd for breakfast. Either scoop out a portion per person or do what we do and just grab a fork and claim a side.

If there are any leftovers I try to remove any avocado chunks, just because they don't keep well, and store the totchos in the fridge for a day or two. They should keep for up to a week if needed.

Reheating is easy, just rebake in the oven for a bit or microwave them until heated through.

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Breakfast Totchos aka Tater Tot Nachos

Tater tots + Nachos = Totchos

Golden tater tots, smothered in melted sharp cheese and topped with scrambled eggs, sausage, tomato, avocado, green onions and sour cream. Totchos are wonderful for feeding a crowd.

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast, Brunch, cheddar, cheese, gluten free, nachos, tater tots, totchos

Prep Time 5

Cook Time 25

Servings to 6

Ingredients

20 oz bag of tater tots
8 oz breakfast sausage
4 eggs
4 oz Cabot Vermont Sharp Cheddar Cheese
2 green onions
1 small avocado
6 cherry tomatoes
2 tablespoon sour cream

Instructions

Pre-heat the oven to 450F. Place the Tater tots onto a quarter sheet pan in a single layer (you might have tots left in the bag, that's okay). Bake for 20 minutes until golden brown.
A few minutes before the Tater tots are done, brown the sausage in a small skillet and break into bite sized pieces. When the tots are done remove them from the oven and switch the oven to broil.
Scatter the sausage and grated cheese over the tots and place under the broiler to melt. Meanwhile, scramble the eggs (this can be done in the old sausage pan).
After 3 to 5 minutes under the broiler the cheese should be melted and bubbly in places. Remove the tots from the oven, scatter the scrambled eggs and sprinkle with onions, tomatoes and avocado. Lastly, top with a dollop or two of sour cream before enjoying.