Breakfast Nachos
You know what they say, breakfast is the most important meal of the day. And what better way to make it fun and healthy then with breakfast nachos. These nachos aren’t just for breakfast they can be for lunch, dinner or a midnight snack. This recipe is a little different then my others, in that it has two parts. Don’t you fret it’s still super easy and super yummy, with very little guilt.
Potato Recipe:
What you’ll need:
6 – 8 Medium Potatoes
Olive Oil
¼ Tsp Garlic Salt
½ Tsp Ground Cumin
1 Tsp Chili Powder
¼ Tsp Ground Black Pepper
¼ Tsp Ground Cayenne pepper
Start by preheating your oven to 400 degrees F. Wash your potatoes then slice them into 1/8 inch thick pieces. Place your sliced potatoes in a bowl and drizzle olive oil over the pieces and combine until each potato is coated evenly. Once they are coated place on a lined backing sheet. (Make sure your potatoes are not overlapping)
In a separate bowl combine all of your spices and mix together. Sprinkle your spice mixture over your potatoes, flip and sprinkle the other side as well. Bake for 25-30 minutes or until golden brown and tender to touch.
Toppings:
What you’ll need:
½ Cup Pepper Jack Cheese
½ Cup Organic Canned Black Beans, Rinsed and Drained
½ Cup Whole Corn
Halved Grape Tomatoes
1 Jalapeño, thin sliced
Your favorite Salsa
Sour Cream
Sliced Green Onions
Sliced Avocado
6 Eggs, Scrambled
Once your potatoes are done, sprinkle your cheese and beans over the top. Then put them back in the oven on broil for 1-2 minutes. Pull out your potatoes and plate. On top add your scrambled eggs and other toppings and Enjoy!
Recipe and Photos By:
Olivia Viapiano
