For the Seasoning Mix:

Whisk all the spices together and store in an airtight container. This makes a little more than is needed for this recipe, but it will keep in the pantry for months.

For the Skillet Totchos:

1. Preheat the oven to 450°F. Spread the tater tots out in an even layer on a baking sheet and drizzle them with the avocado oil. Add 1½ teaspoons of the seasoning mix and toss well to evenly coat all the tots.
2. Bake for 25-30 minutes, tossing the tots a couple times on the tray during the cook time, until they are golden and super crispy.
3. While the tots are baking, crisp the bacon in a large cast-iron skillet (or other oven-safe skillet). Remove with a slotted spoon and set aside (save for serving).
4. To the hot drippings, add the onion and bell pepper. Saute over medium heat for about 5 minutes or until they are beginning to soften.
5. Stir in 1 teaspoon of the seasoning mix and toss to combine. Remove the skillet from the heat.
6. Once the tots are done in the oven (we want them very crispy!), add roughly half of them to the veggies in the skillet. Spread them out in an even layer. Top the tots with half the cheese.
7. Layer the remaining tots on top and then top with the remaining cheese. Scatter roughly half of the tomatoes and scallions over top of the cheese.
8. Bake for 10 minutes or until the cheese is melted, gooey, and bubbly in spots.
9. While the totchos are baking, prep your eggs. We like fried eggs for this, but you can do whatever kind you like!

To Serve:

1. I love to serve this family style, right out of the skillet.
2. Carefully top the totchos with the fried eggs, crisped bacon pieces, avocado slices, remaining tomatoes and scallions, a drizzle of ranch or hot sauce (or both!), and a spritz of lime juice. Serve immediately while hot and gooey.