Breakfast Starter

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"This recipe is so simple and versatile you would wonder just how many recipes are actually in it. It's a great budget stretcher, and great for a big get together. Depending on what you put in it, it is very filling. Add just about anything you like and that goes for seasonings too, just start with this and call it the basics. The more you need to feed the more ingredients you add. Use a big pan! Cooking time listed does not include cook time for extra ingredients or precooking meat, and be sure to precook your meat before adding. Left overs work great for this."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (99.8 g)
  • Calories 213.8
  • Total Fat - 17.2 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 247.4 mg
  • Sodium - 132.2 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.2 g
  • Protein - 8.9 g
  • Calcium - 44.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Heat skillet with olive oil till hot.

Step 2

Add tater tots and onion.

Step 3

As tater tots and onion cook, break tots up with turner until they resemble hash browns. NOTE: Add other ingredients (cut small items into small bite size pieces) here in the order it takes to cook. What takes loner to cook to the shortest amount of time to cook.

Step 4

When they are hot and onion is done, remove to bowl and keep warm.

Step 5

Mix eggs with milk or water and pour into the hot skillet. Cook on medium heat.

Step 6

Cook eggs scraping the bottom of pan as they cook to scramble them. Do this constantly so they don't burn.

Step 7

When eggs are just about done, add your tater tot mixture and mix with eggs.

Step 8

Let eggs finish cooking. Shut off burner and mix cheese lightly into eggs. I use cheddar cheese.

Tips & Variations


No special items needed.

Related

Bergy

Great easy recipe. The only thing I did different was to use a bagel instead of an English muffin. Cut the recipe back to two eggs. Used tex-mex cheese. Thanks kberry for a lovely Sunday brunch

review by:
(30 Sep 2012)