Pre heat one zone, two burners to medium heat. When warmed up add a light layer of olive oil to the Blackstone and add one bag of frozen tater tots and toss gently to lightly coat with the olive oil. After about 3-4 mins you’ll start to see that it’s turning golden brown. When you see this toss gently to brown all sides or until thoroughly warmed and crispy. This should take about 10 minutes or so.
While your tots are warming up next to the tots add your breakfast sausage to the griddle and shop up. Toss occasionally to cook thoroughly.
While your sausage is cooking chop up half of a yellow onion, dice one green bell pepper (be sure to remove the pith and seeds) Chop one jalapeño and leave a little to the side to garnish (remove pith and seeds if you don’t prefer the heat or skip this step all together) Next to your sausage add a light amount of olive oil and add these ingredients next to your sausage to cook down and caramelize. Be sure to season with salt and pepper. When you start to see them soften up and caramelizing add this to your sausage to allow them to finish cooking together.
Now clear a spot on the griddle near your tots and add your cherry tomatoes. Add a little olive oil over the tomatoes and season with kosher salt and coarse black pepper and toss gently to coat. You want to toss the tomatoes gently when you start to see blistering or a sear on the tomatoes. Don’t cook these to long, you don’t want them busting or mushy.
When the sausage and other ingredients are almost done cooking it’s time to add your shredded cheese. I would use about 1 cup at first, add your red enchilada sauce, probably 1/3 cup at first and mix together. You’ll see the cheese starts to melt and the sauce will start to reduce just a bit. If you need more sauce or cheese to get it to the point you like feel free to do so.
While the cheese is melting it’s time to cook your eggs. I like to fry two eggs, but feel free to scramble them if you like. Cook your eggs to your liking and get ready to assemble.
To assemble I like to use a large dish or pan that I set on a cooling rack on the Blackstone. This allows it to heat up on the griddle top but not be directly on the heat itself. Start first with your tater tots, top that with a small amount of cheese, top that with your cheesy sausage ingredients, top that with your cherry tomatoes, top the tomatoes with more cheese and lastly your fried eggs. This should make an impressive mound of delicious ingredients. To melt the cheese simply spay some water around the dish and cover with an XL Blackstone basting dome or a large aluminum tin pan. When the cheese is melted remove the dish top it off with a drizzle of red enchilada sauce garnish with some chopped jalapeños and lastly post dust with the Blackstone Hatch Chile and Cheddar seasoning. Enjoy!