Morning Inspiration: Anytime Egg Nachos
- Serving Size: 6
- Preparation Time: 15 minutes
- Total Cooking time: 15 minutes
Want some more breakfast inspiration? Try this recipe straight off the Eggland’s Best Better Egg Food Truck for Anytime Egg Nachos, which features fresh vegetables plus protein-rich beans and nutrient-packed Eggland’s Best eggs. Fans can also visit www.egglandsbest.com/foodtruck from now until Dec. 22, 2017, to enter the first-ever EB Delivers Sweepstakes for a chance to win a visit from the Eggland’s Best Better Egg Food Truck to a city near them! One lucky winner will also receive a private better brunch to enjoy with their friends. Scrambling for another entry? You can enter once per day and also share on Facebook or Twitter for a bonus entry!
|2||large||Eggland’s Best eggs|
|1||large (or 2 small)||sweet potatoes, washed and sliced into thin chips|
|1/4||cup||shredded cheddar cheese|
|1/2||cup||black beans, drained and rinsed|
|1/4||cup||finely shredded red cabbage|
|2||Tbsp||fresh cilantro, chopped|
|1/4||cup||pico de gallo or favorite salsa|
Preheat oven to 400 F.
Place sweet potatoes on a large sheet pan in a single layer, drizzle with olive oil and sprinkle with half the salt and pepper. Don’t overcrowd the pan. (You may need to use 2 sheet pans.)
Bake for 15-20 minutes. Flip sweet potatoes and bake for another 10 minutes or until potatoes are crispy chips.
Coat a nonstick skillet with cooking spray and bring to medium heat.
Scramble the eggs with milk and remaining salt and pepper, and pour into skillet, stirring often until cooked through. Set aside.
Remove sweet potatoes from oven and top with half of the cheese, followed by the eggs and beans. Top with remaining cheese.
Place back in the oven until cheese is melted about 5-10 minutes.
Remove from oven and place on serving dish.
Top with cabbage, cilantro, guacamole and salsa. Serve immediately.