When I was pregnant with Mr. A, I became grossed out with red meat. I can’t stand the smell of it or feel of it and it’s showing no signs of going away anytime soon. I am not a fan of chicken so my protein comes from limited sources. Everyone in the house likes eggs and we eat a lot them. After some looking around on the net I finally found something that my husband loves and keeps him satisfied for awhile. (note: these are not gluten free unless you can find gluten free tater tots.)
1 bag of frozen tater tots
8 pasture raised eggs
Seasoning salt (optional)
I preheated the oven to 425 F. Then I laid out the tater tots in a cast iron skillet. Mr. H tried helping me and I made sure every part of the pan was covered. Then we added tater tots around the rim of the pan to create the crust, this will also help keep the egg inside the “pizza.”
Then I placed the skillet in the oven and cooked it for 30 minutes. Once that was in the oven I started cooking my veggies (I only had bell peppers today.) As the veggies were heating up, Miss. K helped me beat the eggs in a bowl. Once the veggies were ready I added the eggs to the pan.
I cooked the eggs until they were done then I added the cheese, then I set them aside. Once the tater tots were finished, I smashed them together. The kids try and help with this but it makes me nervous with such a hot pan so I do it.
I added my seasoning salt to the tater tots at this step.
Add a little cheese onto the tater tots, it helps them stick together. Then I added the eggs on top of the tater tots. I let everything cool then I served it to the husband.
If I have bacon in the house, I will cook some up in a skillet until they are crispy then break them on top of the eggs. With or without bacon, it is delicious. The kids will not eat this as it is scrambled eggs, but they do love helping me make it.