'You better BELIEVE we can get on board with a tater tot + nacho combo for BREAKFAST. Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/31m9ewJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond\'s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree\'s kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Breakfast Totchos Skillet RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 45 min Active: 20 min Yield: 4 to 6 servings Ingredients One 16-ounce bag tater tots 1 cup shredded Monterey Jack cheese 1/4 cup sliced pickled jalapenos, drained 4 slices bacon, cooked until crisp, cooled and crumbled 2 green onions, green and white parts, sliced 3 tablespoons olive oil 4 large eggs Kosher salt and freshly ground black pepper Pico de gallo or salsa, for serving (store-bought) Guacamole, for serving (store-bought) Sour cream, for serving Fresh cilantro leaves, for serving Directions Preheat the oven to 425 degrees F. Cook the tots in a 12-inch cast-iron skillet in one layer in the oven according to the package instructions. Remove from the oven and pile into a small mound in the center of the skillet. Sprinkle with the cheese, jalapenos, bacon and green onions. Place in the oven and cook until the cheese is melted, about 6 minutes. Meanwhile, cook the eggs. In a nonstick skillet, heat the olive oil. When the oil is hot, crack in the eggs, then sprinkle with salt and pepper and cook to desired doneness, gently spooning the hot oil over the eggs to cook the yolks, about 4 minutes for sunny-side up. Remove the totchos from the oven. Top with the pico de gallo/salsa, guacamole, sour cream and the eggs, then garnish with the cilantro. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #Tots #Breakfast #ThePioneerWoman #FoodNetwork Ree Drummond\'s Breakfast Totchos Skillet | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=-iCPUuinJ5U'
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