loaded breakfast nachos

by Holly Darnell, RDN

@goldenrootsnashville

Egglife

@egglifefoods

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Ingredients

Jalapeño Cream Sauce:

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[.feature]1[.feature] cup mayonnaise

[.feature]¼[.feature] cup brine from pickled jalapeños

[.feature]¼[.feature] cup coconut milk

ranch seasoning

[.feature]2[.feature] tsp sea salt

[.feature]1[.feature] tsp black pepper

[.feature]¼[.feature] cup cilantro chopped

[.feature]½[.feature] cup pickled jalapeños

Breakfast Nachos:

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[.feature]2[.feature] egglife® wraps – any flavor

[.feature]¼[.feature] cup hashbrowns, frozen

[.feature]2[.feature] tbsp olive oil, divided

[.feature]1[.feature] egg (salt and pepper, to taste)

[.feature]1[.feature] tbsp vegan cheddar cheese

[.feature]1[.feature] slice bacon, crumbled

[.feature]1[.feature] tsp hot sauce (optional)

cilantro

jalapeño cream sauce

Steps

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