Potato Gem Breakfast Nachos

Golden potato gems piled with cheesy eggs, crispy bacon, and a zesty salsa drizzle—pure cheeky brunch chaos made for sharing.

Ingredients

• 700 g (about 1.5 lb) frozen potato gems (tater tots)
• 8 large eggs
• 1/4 cup milk (any kind) or water
• 250 g (9 oz) bacon, sliced
• 2 cups shredded cheese (cheddar, tasty, Monterey Jack—anything meltable)
• 1 cup cherry tomatoes, diced
• 2 green onions (scallions), thinly sliced
• 1/2 cup sour cream
• 1/2 cup salsa (jarred is fine)
• 1/2 avocado, diced (optional but highly recommended)
• 1–2 tbsp pickled jalapeños (optional, for “FB-worthy” heat)
• 2 tbsp olive oil (or cooking oil), divided
• 1 small garlic clove, finely grated or minced (optional)
• Salt and black pepper

Method

• 1

  Step 1: Crisp the gems

  Heat oven to **220°C / 425°F (200°C fan)**. Spread potato gems on a large baking tray and drizzle with **1 tbsp oil**. Bake for **20–25 minutes**, flipping once, until **deep golden and audibly crisp** at the edges.

• 2

  Step 2: Make bacon shards

  While the gems bake, place bacon in a large skillet over **medium-high heat**. Cook **6–8 minutes**, stirring occasionally, until **brown and crisp**. Transfer to a paper towel-lined plate. (Leave **1 tbsp** bacon fat in the pan if you can—flavour jackpot; otherwise use **1 tbsp oil**.)

• 3

  Step 3: Soft-scramble the eggs (the key to epic nachos)

  Whisk eggs with **milk**, **1/2 tsp salt**, and plenty of pepper. Reduce pan to **medium-low**. Pour eggs in and gently stir with a spatula, sweeping the base, until **just set but still glossy** (about **3–4 minutes**). Turn off heat immediately—carryover heat will finish them.

• 4

  Step 4: Build the nacho mountain

  Tip hot potato gems onto a serving platter or leave on the tray for maximum chaos. Scatter over **half the cheese** (it’ll melt from the gem heat), then spoon over the **scrambled eggs**.

• 5

  Step 5: Melt and finish

  Sprinkle over remaining cheese and the **crispy bacon**. Pop back into the oven for **2–3 minutes** just to **melt the cheese** (don’t overbake or the eggs dry out).

• 6

  Step 6: Sauce it like you mean it

  Mix sour cream with salsa (and **garlic**, if using) until swirly. Dollop or drizzle over the top. Finish with **tomatoes**, **green onions**, **avocado**, and **jalapeños**. Serve immediately while it’s **hot, messy, and peak fun**.

Tips

• **Extra Facebook-friendly presentation:** Serve on the baking tray, add big drizzles, then do a final shower of green onion right before filming the cheese pull.
• **No bacon?** Use cooked sausage slices, ham, or even just double cheese + jalapeños for a veggie-friendly version (pantry staple swap).
• **Crispier gems:** Don’t overcrowd the tray—use two trays if needed. Crowding = steaming = sad gems.
• **Make-ahead:** Cook bacon and chop toppings ahead. Scramble eggs fresh right before serving (they don’t reheat well).
• **Serve with:** Hot sauce, extra salsa, and iced coffee—or a simple fruit salad to pretend you’re balanced.

Nutrition (per serving, estimate)