Breakfast Bowls made with RITZ Crackers

Tater tots made with RITZ Crackers anchor this flavor-forward recipe that brings the best of the all-day breakfast and global flavor trends to the table.



4 servings, 17 oz. each

  • Potato Tots

  • 15 oz. russet potatoes, peeled, boiled, and finely mashed
  • 3½ oz. finely crushed RITZ Crackers
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¼ tsp. salt
  • 4 cups finely crushed RITZ Crackers
  • 1 whole egg
  • 1 Tbsp. milk
  • 4 cups coarsely crushed RITZ Crackers

  • Breakfast Bowls

  • 11 oz. chicken chorizo sausages, sliced 1/4-inch thick
  • 11 oz. avocados, chopped
  • 10 oz. ranchero sauce, warmed
  • 1 oz. crumbled cojita cheese
  • 4 eggs, cooked sunny-side up
  • 1 tsp. chopped fresh cilantro
  • 1 lime, cut into 8 wedges
  • ¼ tsp. ground black pepper

Nutrition per serving

Calories2180 Total fat153 gSaturated fat35 gTrans fat1 gCholesterol320 mgSodium3910 mgCarbohydrate153 gDietary fiber11 gProtein46 gVitamin A15 %DVVitamin C20 %DVCalcium35 %DVIron60 %DV
Potato Tots:  

Gently mix potatoes, 3.5 oz. cracker crumbs and seasonings until evenly combined. Shape mixture into 3/4-oz. balls.

Roll each ball in fine cracker crumbs, dip in combined egg and milk, then coat with coarse cracker crumbs. Place on parchment paper-lined sheet pan. Cover with plastic wrap and refrigerate until ready to use.

When ready to assemble, cook Potato Tots in 375°F deep fryer 5 to 10 min. or until golden brown. Pan-fry sausage in skillet on medium heat until golden brown.

For each serving:  

Place 8 fried Potato Tots in bottom of an individual casserole bowl. Top with 2-3/4 oz. sausage, 2-3/4 oz. avocados, 2-1/2 oz. ranchero sauce, 1/4 oz. cheese, 1 cooked egg and 1/4 tsp. cilantro. Serve immediately with 2 lime wedges.


For best quality, prepare each serving to order.

© Mondelēz International group