Next Level Breakfast Nachos

I look forward to Sunday mornings all week long. This might be embarrassing, but sometimes I even go to bed early on a Saturday just so that Sunday morning will come quicker. As much as I’d like to sleep in, I am usually too excited about the prospect of getting up and making that perfect cup of coffee, taking it to the couch, and catching up on one of the shows I missed during the week (Totally sucked into “This is Us” despite the heartbreak I feel during every episode!) Yup! That’s the kind of life I live and what I look forward to all week long.

I feel like I am in a hurry and on the go all week long. So I relish in my slow Sunday mornings. After slowly enjoying that cup (or 2) of coffee, I start to brainstorm something special I can make for breakfast. Sometimes I go with something sweet, like my Pumpkin Scones or Waffles. Other times, I stick with a savory option, usually involving bacon and eggs.

This Sunday, inspiration struck and I just HAD to share it! (Just a little more backstory, hang with me…) On Friday night, I made what I call “Irish Nachos,” using sliced potatoes as the base rather than tortilla chips. Nachos in general, especially this version, are one of my favorite things to eat! So I was thinking I would love to eat that meal all over again, and that’s when the idea for “Next Level Breakfast Nachos” came to me.

I decided to keep it pretty simple, layering potatoes, eggs, beans, cheese, bacon, salsa, and guacamole. However, you could certainly add or deduct toppings based on your nacho preference! (This would be GREAT with any sort of leftover taco meat…and I fully intend to try multiple variations over the next few weeks!)

We are calling them “next level” because Travis likes to deem anything that is even just slightly out of my cooking norm as next level. I am a creature of habit, what can I say?

Here’s how you too can make Next Level Breakfast Nachos!

Ingredients: 

• 1 large Russet potato
• 4 slices of bacon
• 6 eggs
• 4 Oz of cheese (I used Monterey Jack)
• 1/2 cup Black beans
• Salsa
• Guacamole ( I would have made my own, but the avocados at the store were rock hard this week, so premade to the rescue!)
• Pickled jalapenos (soooo good!)

Instructions:

1. Preheat oven to 40oº
2. Using a mandolin, carefully slice the potatoes on the 1/8th inch setting.
   
3. Prepare a baking sheet with aluminum foil (for easy clean up) and brush with oil before placing the potatoes in a thin layer over the sheet. Brush the top side of the potatoes with additional oil.  
4. Place the potatoes in the oven and bake at 400º for 10 minutes. Remove from oven and flip potatoes over using a spatula. Bake for another 10 minutes.
5. Meanwhile, prepare all the toppings. Start by cooking the bacon. I think its easier to manage and cook evenly when I dice it up first. 
6. When bacon is crispy, remove from pan and place on a paper towel. Pour out most of the grease, but be sure to reserve a couple tablespoons in the pan to cook your eggs. In the same pan, scramble eggs and cook to your liking. 
7. Grate your cheese, and drain and rinse the beans.  
8. With all of your toppings ready to go, the potatoes should be about finishing up. If they aren’t quite crispy enough, feel free to broil them at 500º for about 2 minutes (keep a close eye on them though!) 
9. Add toppings. Start with the eggs, then beans, then cheese. Put back in the oven (on broil) for 30 seconds to 1 minute. 
10. Once the cheese is melted, remove from oven and add bacon, salsa, guacamole, and pickled jalapenos (a game changer, in my opinion!) 
11. Split among 2 or devour it allllll! (It would have been so easy to eat the whole pan 🙂 ) 

I see this breakfast happening again in my near future! Even just writing this post makes me want to eat it all over again…breakfast for dinner anyone?? No matter what time of day you make this, I am certain you will love every last bite!

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Next Level Breakfast Nachos

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

These nachos will take your Sunday breakfast to the next level! 

Course: Breakfast

Servings: 2

Ingredients

• 1 large Russet potato
• 4 slices of bacon
• 6 eggs
• 4 Oz cheese
• 1/2 cup Black beans
• Salsa
• Guacamole
• Pickled jalapenos 

Instructions

1. Preheat oven to 400º

2. Using a mandolin, carefully slice the potatoes on the 1/8th inch setting.
3. Prepare a baking sheet with aluminum foil (for easy clean up) and brush with oil before placing the potatoes in a thin layer over the sheet. Brush the top side of the potatoes with additional oil.
4. Place the potatoes in the oven and bake at 400º for 10 minutes. Remove from oven and flip potatoes over using a spatula. Bake for another 10 minutes.
5. Meanwhile, prepare all the toppings. Start by cooking the bacon. I think its easier to manage and cook evenly when I dice it up first.
6. When bacon is crispy, remove from pan and place on a paper towel. Pour out most of the grease, but be sure to reserve a couple tablespoons in the pan to cook your eggs. In the same pan, scramble eggs and cook to your liking.
7. Grate your cheese, and drain and rinse the beans.
8. With all of your toppings ready to go, the potatoes should be about finishing up. If they aren't quite crispy enough, feel free to broil them at 500º for about 2 minutes (keep a close eye on them though!)
9. Add toppings. Start with the eggs, then beans, then cheese. Put back in the oven (on broil) for 30 seconds to 1 minute.

10. Once the cheese is melted, remove from oven and add bacon, salsa, guacamole, and pickled jalapenos (a game changer, in my opinion!)

11. Split among 2 or devour it allllll! (It would have been so easy to eat the whole pan 🙂 )