Anytime Egg Nachos

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Anytime Egg Nachos
Prep Time
1 hr 10 min
Cook Time
35 min
2 servings
Recipe by: Dawn Jackson Blatner, RDN

Add in ground beef or bacon to take these nachos to the next level!


  • 1 large (or 2 small) sweet potatoes, washed and sliced into thin chips
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 Eggland’s Best eggs (large)
  • 3 tablespoons milk
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup finely shredded red cabbage
  • 2 tablespoon fresh cilantro, chopped
  • 1/4 cup guacamole
  • 1/4 cup pico de gallo or favorite salsa
  • Sour cream, jalapenos, or other additions for serving if desired


Serving Size
21 g
  Saturated Fat
6 g
193 mg
1000 mg
53 g
Dietary Fiber
11 g
23 g

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.

Filed Under: Breakfast and Brunch, Appetizer, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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