Breakfast Nachos

This meal was a celebratory one, of sorts. After a year and a half of cooking in the tiny, underwhelming galley kitchen of our apartment, this was the final meal that I cooked there before packing up and heading to our beautiful new home.

As someone who spends a lot of time in the kitchen, having to work with the little counter space we had was a nightmare. Lots of cursing, frustration, and threats to never cook again in the tight quarters. But of course, this meal being the last nearly sent me over the edge. Pans of sweet potato slices hovered over pots on the stove and cutting boards of veggies balanced over the sink.

And my new kitchen? Lots of beautiful counter tops, a window over the sink to let in rays of natural light, and appliances that have only ever been used by me. A dream for a foodie and blogger. I even spent all of Tuesday antsy to get home and cook my first real, complete meal in my new kitchen.

As for this meal, it too is a dream. Sweet potato nachos topped with my favorite breakfast ingredients: runny, sunny-side-up eggs, crispy bacon, red pepper, avocado, cheese. Basically, I'll be making (devouring) these all the time, not that I really needed another excuse to eat breakfast for dinner.

Breakfast Nachos

  • 3 sweet potatoes
  • 3 eggs
  • 5 slices of bacon
  • 1 red bell pepper, diced
  • 1/2 tomato, diced
  • 1/2 onion, diced
  • 1/4 cup shredded cheese
  • 1 avocado
  • handful of cilantro
  1. Preheat your oven to 375 degrees. Cover a baking sheet with oil and brush olive oil over the surface.
  2. Microwave your potatoes for about 4 minutes, or until softened slightly. Once cool enough to manage, slice each potato into 1/4 inch thick slices. Place the sweet potato slices in a single layer on the baking sheet. Brush olive oil over the top of the sweet potatoes and sprinkle with desired salt and pepper. Place in the oven to bake for about 20 minutes.
  3. While the potatoes bake, saute the pepper and onion and cook the bacon.
  4. When the 20 minutes are up, pull the potatoes out of the oven and flip over the slices. Crack your eggs over the potatoes and place back in the oven for an additional 10 minutes or until the whites of the eggs are cooked.
  5. Once the potatoes and eggs are finished, remove from the oven and top with the peppers, onions, tomato, bacon, cheese, avocado and cilantro. I also drizzled some of my avocado cream sauce on top.