Crispy Breakfast Potato Puff Totchos
Prep time 10mins
Cook time 25mins
Serves or Makes: 2

Recipe Card



  • Step 1

    Preheat oven to 425 degrees F. Layer half a bag (14 ounces) of Alexia Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Black Pepper onto a small baking sheet.

  • Step 2

    Place potato puffs in preheated oven for 20 minutes, flipping halfway through for maximum crispiness.

  • Step 3

    Meanwhile, whisk together eggs in a medium bowl. In a skillet over medium-low heat, soft scramble the eggs until almost set.

  • Step 4

    Prepare plant-based chorizo according to package directions [*Note: If not vegetarian, substitute regular chorizo or breakfast sausage of your choice. Cook as directed on the package before adding to the potato puff layer.] cooking to an internal temperature of 165 degrees F.

  • Step 5

    Remove potato puffs from the oven and spread cooked chorizo evenly over the top. Dot with soft-cooked eggs and sprinkle with mild cheddar and Monterey jack cheeses.

  • Step 6

    Return baking sheet to the oven for 5 minutes, or until cheese is melted.

  • Step 7

    Remove the backing sheet and finish with sour cream, sliced green onions and avocado. Serve with salsa on the side (optional).