These are yummy and easy to eat on the go. They last up to a week in the refrigerator. This recipe is easily adjusted for large or small batches.
Breakfast wedges
1 bag thawed and mashed tater tots
1 small onion diced (optional)
1 small green pepper diced (optional)
Bacon or sausage cooked and crumbled (optional)
garlic powder to taste
salt to taste
MIX all above ingredients well
8-12 eggs add at least 8 eggs and mix well. will need to be a little soupy then add
1-8 oz bag shredded cheese (I use taco blend)
should no longer be soupy.
Drop by spoonfuls on hot oiled skillet. Cook on both sides until golden brown and center is done. we like them with ranch dressing. also yummy on a biscuit with a slice of cheese.
Breakfast wedges
1 bag thawed and mashed tater tots
1 small onion diced (optional)
1 small green pepper diced (optional)
Bacon or sausage cooked and crumbled (optional)
garlic powder to taste
salt to taste
MIX all above ingredients well
8-12 eggs add at least 8 eggs and mix well. will need to be a little soupy then add
1-8 oz bag shredded cheese (I use taco blend)
should no longer be soupy.
Drop by spoonfuls on hot oiled skillet. Cook on both sides until golden brown and center is done. we like them with ranch dressing. also yummy on a biscuit with a slice of cheese.
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