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  • VOL 08, ISSUE 01 • WINTER 2020
Breakfast Tots

Breakfast Tots


  • 5 oz Tater Tots
  • 1 ea Eggs
  • 1 1/2 oz Bacon, Cooked, Diced
  • 1/2 oz Salsa Pico De Gallo Refrigerated
  • 1 oz Sour Cream Tub Bulk Refrigerated
  • 1 oz Cheese Monterey Jack Shredded Feather
  • 1/4 oz Pepper Bell Red, Diced
  • 1/4 oz Pepper Bell Green, Diced
  • 1 Tbsp Oil Olive 10% Blended


  1. Add the oil to a medium hot sauté pan and cook the green and red peppers until al dente - about 4 minutes.
  2. Meanwhile deep fry the tater tots until golden brown. Place the tater tots on a hot plate and top with the shredded jack cheese and melt. Place in a to-go container and top the tots off with the peppers and bacon. Cook the egg sunny side up and place on top. Package the sour cream and pico de gallo separately.

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