These nachos are the result of a leisurely Sunday morning date by the beach. Devin’s date ordered breakfast nachos at a little cafe, and while she skipped the deep-fried chips herself, she loved the dish enough to create a much healthier version — one you’re likely to like just as much.

LeanAndLoaded Nachos

Five-Minute Supreme Breakfast Nachos

These nachos are the result of a leisurely Sunday morning date by the beach. Devin’s date ordered breakfast nachos at a little cafe, and while she skipped the deep-fried chips herself, she loved the dish enough to create a much healthier version — one you’re likely to like just as much.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1 ounce lightly salted baked tortilla chips
  • 2 tablespoons salsa verde
  • 1 1/2 tablespoons red taco sauce
  • 2 tablespoons plus 2 teaspoons jarred, natural cheese sauce
  • Olive oil spray
  • 4 large eggs
  • Salt and pepper, to taste
  • 3/4 cup coarsely chopped tomatoes

Method
 

  1. Spread half of the tortilla chips evenly in the bottom of a medium shallow bowl.
  2. Combine the salsa and taco sauce in a small microwave-safe bowl.
  3. Pour the cheese sauce into a second small microwave-safe bowl.
  4. Cook the eggs in a pan. As they cook, keep mixing them and break up the bigger pieces until they are “scrambled.”
  5. Remove the salsa mixture and cheese sauce when they are hot (be careful not to overcook the cheese — it won’t melt).
  6. Spread half of the scrambled eggs over the chips. Then drizzle half of the cheese sauce over that. Spread the second layer of tortillas on top, followed by the remaining eggs and the remaining cheese sauce. Spoon the salsa mixture evenly over the center. Sprinkle the tomatoes evenly over the top of the salsa mixture. Serve immediately.

Notes

Each serving has: 292 calories, 20 g protein, 38 g carbohydrates, 5 g fat, 2 g saturated fat, 5 mg cholesterol, 4 g fiber, 812 mg sodium.