Loaded Spicy Breakfast Tots
Campbell's
Campbell's
Recipe - Brainerd
Loaded Spicy Breakfast Tots
Prep Time15 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1 package (about 32 ounces) frozen fried potato nuggets
1/4 pound fresh chorizo sausage, casing removed
1 can (18.8 ounces) Campbell's® Chunky® Spicy Chicken Quesadilla Soup
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon butter
6 egg
Directions
- Bake the potatoes according to the package directions.
- While the potatoes are baking, cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Remove the sausage from the skillet, reserving a spoonful for topping. Pour off any fat and wipe the skillet clean.
- Heat the soup and cheese in a 2-quart saucepan over medium heat until hot and the cheese is melted, stirring occasionally. Stir in the remaining chorizo. Keep warm.
- Heat the butter in the skillet over medium heat. Crack the eggs into the skillet and cook until the yolks are softly set. Season with salt and pepper. Spoon the soup mixture over the potatoes and top with the eggs. Sprinkle with the reserved chorizo and sliced green onion, if desired.
15 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Ore-Ida Golden Tater Tots Seasoned Shredded Frozen Potatoes, 32 Ounce
$4.99 was $5.99$0.16/oz
Campbell's® Chunky® Spicy Chicken Quesadilla Soup, 18.8 Ounce
$2.99$0.16/oz
Crystal Farms Shredded Cheese, Cheddar, 8 Ounce
$3.29 was $3.99$0.41/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Directions
- Bake the potatoes according to the package directions.
- While the potatoes are baking, cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Remove the sausage from the skillet, reserving a spoonful for topping. Pour off any fat and wipe the skillet clean.
- Heat the soup and cheese in a 2-quart saucepan over medium heat until hot and the cheese is melted, stirring occasionally. Stir in the remaining chorizo. Keep warm.
- Heat the butter in the skillet over medium heat. Crack the eggs into the skillet and cook until the yolks are softly set. Season with salt and pepper. Spoon the soup mixture over the potatoes and top with the eggs. Sprinkle with the reserved chorizo and sliced green onion, if desired.