Veggie, Bacon and Fresh Herb Breakfast Nachos
Nachos are given a morning spin when served with a waffled hashbrown base and topped with veggies, bacon and fresh herbs.
Servings: 6 people
Calories: 393kcal
Ingredients
- 3 medium baking potatoes
- 5 tablespoons melted butter, divided
- Salt
- 3 pieces bacon, cooked and chopped
- 1 jalapeno, seeded and sliced
- 1 white onion, diced
- 3/4 cup cherry tomatoes, halved
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups shredded cheese of your choice
- 5 eggs
- 2 tablespoons fresh chives, chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- Serve with salsa (optional)
Instructions
- First, make the hashbrowns. Using a grater or a food processor, shred the baking potatoes. Spread out on a plate, cover with a damp paper towel, and immediately microwave for 30 seconds. This will prevent the potatoes from browning too much. Heat up the waffle iron and brush with melted butter (you will need about 3 tablespoons to cover all of your hashbrown batches, but this will be applied in stages, don’t do it all at once.) Spread a thin layer of the shredded potatoes on the waffle iron, sprinkle with salt and close to cook. You may need to cook the potatoes for longer than the recommended time of the waffle iron. Just keep checking as you go and you will get a feel for when they are done. You want them to be golden and crispy without being burnt. Once each batch is done, place them on an oven- or microwave-safe plate and keep in low heat while you finish the others.
- Preheat oven to 400 degrees Fahrenheit. Spread 1 tablespoon of melted butter all inside the bottom of your cast iron skillet. Once all hashbrown chips are cooked, place in a single layer (or as close to a single layer as possible) in your buttered cast iron skillet. Place skillet in preheated oven for 5 minutes.
- Remove skillet from oven and add bacon, jalapeno, onion, tomatoes, mushrooms and cheese. Place back in oven for an additional 10 minutes.
- While this is cooking, scramble your eggs, using your last tablespoon of melted butter. Keep eggs warm until nachos are done baking.
- When nachos are done, remove from oven. Immediately add scrambled eggs, then chives and cilantro, and finally avocado. If you’re like me and want salsa on every savory breakfast dish you’ve ever had, you can douse the nachos in salsa at this time.
- Serve immediately and with mimosas for best results.
Nutrition
Calories: 393kcal