Breakfast Totchos aka Tater Tot Nachos

“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.

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.

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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