breakfast nachos

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egglife wraps are made with cage-free eggs, not flour.

<1g CARBS, <35 CALORIES, 5-6g PROTEIN
The Perfect Wrap for Simple, Delicious, Nutrition!

Recipe and Photo by Holly Darnell, RDN @goldenrootsnashville

Jalapeño Cream Sauce:

1 cup mayonnaise

¼ cup brine from pickled jalapeños

¼ cup coconut milk

ranch seasoning

2 tsp sea salt

1 tsp black pepper

¼ cup cilantro chopped

½ cup pickled jalapeños

Breakfast Nachos:

2 egglife® egg white wraps (flavor of choice)

¼ cup hashbrowns, frozen

2 tbsp olive oil, divided

1 egg (salt and pepper, to taste)

1 tbsp vegan cheddar cheese

1 slice bacon, crumbled

1 tsp hot sauce (optional)

cilantro

jalapeño cream sauce

Directions

STEP 1 – Jalapeño Cream Sauce

Mix mayonnaise, brine, coconut milk, ranch seasoning and salt and pepper in a medium bowl. In a food processor, mix jalapeños and cilantro until finely minced. Add to the sauce bowl, and mix well.

STEP 2 – Breakfast Nachos

Preheat oven to 350. Cut wraps into 6 triangle shaped wedges. Brush with olive oil. Baked for 10 minutes, or until crisp.

STEP 3

While the chips are baking, cook hash browns according to package directions.

STEP 4

Heat a skillet over medium high heat. Crack egg in a small bowl and whisk with a fork until completely blended. Add to skillet and sprinkle with salt and pepper. Allow to set and cook, until bubble start to form, about 2 minutes. Remove from heat, add in cheese and break up with a wooden spoon until in small pieces

STEP 5

Cook bacon until crisp, either on the stovetop or in the microwave. Remove and crumble.

STEP 6

Toss hashbrowns in hot sauce. (Optional)

STEP 7

Place your chips on a plate and assemble! Chips + hashbrowns + egg + bacon + cilantro + jalapeño cream sauce. Enjoy!

 

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