These spicy homemade nachos are an easy, high-protein, and gluten-free breakfast!
Have you ever wanted to kick off your day by eating nachos? Yes? Well, there’s good news: this recipe lets you do just that while staying within the “healthy” lane.
Picture this: A platter piled high with crispy homemade tortilla chips seasoned with cumin, paprika, and chili powder, buried under some fluffy scrambled eggs, gooey cheddar, savory turkey bacon, fresh tomato, avocado, Greek-yogurt salsa, cilantro, and green onion. Yes, all of that. Every single bite is a perfect harmony of complementary textures. There are the crisp chips, the creamy avocado, and the melty cheese all harmonizing in a satisfying morning melody.
This recipe results from being burned out on oatmeal and craving something a bit more vibrant. I’ve had breakfast tacos and breakfast burritos, so why not nachos? That mix of comfort and flavor feels like the exact kind of mini celebration that starts your day off right.
How to dress it up
Depending on how I’m feeling, I’ll either enjoy these nachos as is or kick things up a few notches with some flavorful add-ins. For example, you could crumble in some chorizo or swap the turkey bacon for crispy pancetta. Both options will amp up the savory depth even more. You could also switch up the cheese blend. Sprinkle some cotija or pepper jack cheese to add a sharpness that melts beautifully over the warm chips.
Fresh toppings are another great way to transform the flavor. Add some thinly sliced radish, pickled jalapeños, or chopped cilantro to create contrast. You can even scatter some black beans or corn kernels on top before popping the chips in the oven for their final bake.
How do I store leftovers?
These nachos are best enjoyed fresh to preserve the crispness of the chips. If you have leftovers, though, store them in an airtight container in the fridge for up to 3 days. Reheat them gently in a 325°F oven or toaster oven for about 5 minutes to restore their crisp texture. Don’t microwave them; they’ll become soggy.
Serving suggestions
While these nachos are plenty filling all on their own—especially if you add other toppings—they also pair nicely with a side of Avocado Toast With Egg. And if you’re in the mood for more healthy takes on nachos, you’re in luck: There’s plenty more where that came from! Try these nutrient-packed Sweet Potato Nachos With Kale or these low-carb-friendly Mexican Mini Bell Pepper Nachos.
Ingredients
- 2 plain gluten-free tortillas
- 2 teaspoon olive oil plus additional for greasing the pan
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 2 large eggs
- 1-2 tablespoon water optional for fluffier eggs
- 2 strips turkey bacon
- 1/4 cup + 2 tablespoons reduced-fat cheddar cheese, grated
- 1 tablespoon nonfat plain Greek yogurt
- 1 1/2 tablespoons salsa
- 1 small tomato diced
- 1/2 small avocado diced
- Green onions sliced, for garnish
- Cilantro chopped, for garnish
Instructions
- Preheat your oven to 375°F and grease a baking sheet with some oil.
- Cut each tortilla into 6 triangles and place them onto the baking sheet. Brush half of the olive oil on top of each of the tortilla triangles.
- In a small bowl, mix together the cumin, paprika, and chili powder. Divide the spice mixture between each tortilla, sprinkling it over each triangle and then rubbing it into each piece so they're evenly coated. Sprinkle with salt and pepper
- Bake the tortillas until they just begin to crisp up and turn golden brown, about 7-8 minutes. Flip the tortillas, rub with the remaining olive oil, sprinkle with salt and pepper, and bake until totally crispy, about 4-5 minutes.
- While the tortillas cook, grease two medium pans with olive oil and set over medium heat.
- In a small bowl, whisk together the eggs with the water and a sprinkle of salt and pepper. Place into one of the heated pans and cook, stirring frequently until pale yellow and fluffy. Place the turkey bacon into the other pan and cook until golden brown and crispy, about 2-3 minutes per side.
- Once cooked, place the eggs and bacon onto a chopping board and chop into small pieces.
- Sprinkle the chopped eggs evenly over both cooked tortilla chips, then divide the grated cheddar cheese on top of them. Place back into the oven and cook until the cheese is melted, about 2-3 minutes.
- In a small bowl, stir together the Greek yogurt and salsa, set aside.
- Once the cheese is melted, divide the diced tomato and avocado between them and drizzle the Greek yogurt sauce all over.
- Garnish with green onion and cilantro and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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