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Homemade Healthy Breakfast Nachos - These spicy, healthy nachos are loaded with bacon, scrambled eggs, cheese and a Greek yogurt salsa for an easy, high protein & gluten free breakfast! | Foodfaithfitness.com | @FoodFaithFit

Homemade Healthy Nachos: Breakfast style {Gluten Free}

These spicy, homemade, healthy nachos are loaded with bacon, scrambled eggs, cheese and a Greek yogurt salsa for an easy, high protein & gluten free breakfast!

Course Breakfast
Cuisine American
Keyword breakfast nachos, gluten free breakfasts, high protein recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Taylor

Ingredients

  • 2 Small Udi's Gluten Free Plain Tortillas
  • 2 tsp Olive oil
  • 1/2 tsp Cumin powder
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Chili powder
  • Salt/Pepper
  • 2 Large eggs
  • 1-2 Tbsp water (optional for fluffier eggs)
  • 2 Strips Turkey Bacon
  • 1/4 Cup + 2 Tbsp Reduced-fat Cheddar cheese grated
  • 1 Tbsp Non-fat Plain Greek Yogurt
  • 1 1/2 Tbsp Salsa of choice
  • 1 Small tomato diced
  • 1/2 a Small avocado diced
  • Sliced green onion for garnish
  • Cilantro for garnish

Instructions

  1. Preheat your oven to 375 degrees and rub a baking sheet with oil.
  2. Cut each tortilla into 6 triangles and place onto the baking sheet. Brush half of the oil on top each each of the tortilla triangles.
  3. 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
  4. Bake the tortillas until they just begin to crisp,puff 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.
  5. While the tortillas cook, rub two medium pans with olive oil and set on medium heat.
  6. 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.
  7. Once cooked, place the eggs and bacon onto a chopping board and chop into small pieces.
  8. Sprinkle the chopped eggs evenly over both cooked tortilla chips, then divide he grated cheddar cheese on top of them. Place back into the oven and cook until the cheese is melted, about 2-3 minutes.
  9. In a small bowl, stir together the Greek yogurt and salsa, set aside.
  10. Once the cheese is melted, divide the diced tomato and avocado between them and drizzle the Greek yogurt sauce all over.
  11. Garnish with green onion and cilantro and DEVOUR.