These Whole30 breakfast nachos are ideal for game day or anytime you’re craving a decadent plate of nachos but still want to stick to paleo ingredients. They take just half an hour to make!
Where have breakfast nachos been all my life? They’re a million times better than any nachos I’ve ever had before, despite being free of gluten, grains, and dairy. They’re super fast to make and just as welcome in the evening as at breakfast time. What’s not to love?
For these Whole30 breakfast nachos, we’re using thinly sliced potatoes cooked to a crisp in bacon grease instead of tortilla chips. This is one of those healthier substitutions that just so happens to taste way better than the original. The potatoes get really nice and crunchy around the edges, but still retain a little toothsome chew near the middle. I’d happily eat a sheet pan full of them with no adornment whatsoever.
I can’t say no to any of these toppings, though. We’ve got crispy bacon, eggs cooked to your liking (bring on the runny yolks for me!), rich avocado, thinly sliced scallions, crispy bits of radish, fresh cilantro, tart lime, and some salsa on the side. And once you break that yolk and let it mix a bit with the potatoes and toppings, I swear to you it will taste like these nachos have cheese in them! You just have to try it to believe it.
I also love that this recipe is a sheet pan meal. Ever since I shared a roundup of Whole30 sheet pan meals week before last, I’ve had sheet pans on the brain. For every recipe idea I come up with, I try to find a way to make it on a sheet pan. Sheet pan meals are so easy to clean up and don’t require stovetop space, which is always in short supply around here. Also, it’s fun to serve these Whole30 breakfast nachos right on the pan–no plates necessary. Just hand your loved one a fork (if you’re sharing, that is!), gather around the sheet pan, and dig in. That means you won’t have to wash anything but the pan and your forks once you’ve gobbled these down (plus the little bowl for salsa if you’re feeling fancy).
I wasn’t sure how to list the prep and cook times for this recipe because it really is a 30-minute meal (35 minutes max), but you’re cooking the whole time and doing all the prep while other ingredients are cooking. You slice the potatoes while the bacon is cooking, and then chop everything else while the potatoes are cooking. So, even though there are thirty minutes of cooking and ten minutes of prep, they overlap and just equal a total of half an hour from start to finish. Hope that makes sense! Don’t even waste any time worrying about it, though–you could be using those precious moments to get these Whole30 breakfast nachos started!
- 2 slices sugar-free bacon, chopped into ½-inch pieces*
- 2 medium Yukon Gold potatoes
- Sea salt
- Freshly ground black pepper
- 2 large eggs
- 1 radish
- 1 scallion
- ½ ripe Hass avocado
- Handful of fresh cilantro leaves
- ½ lime
- ¼ cup salsa**
- Set the oven to 450°F. Spread the chopped bacon out on a large sheet pan and put it in the oven to cook while you prepare the potatoes.
- Cut the potatoes in half lengthwise, and then slice them very thinly crosswise into half moons. When the bacon is crisp (this should take less than 10 minutes), use a slotted spatula to transfer it to a plate lined with paper towels. Place the potato slices on the baking sheet, season with a pinch of salt and a few grinds of black pepper, and toss with a spatula to coat the slices with the bacon grease. Make sure the potatoes are arranged in as close to a single layer as possible. Roast for about 15 minutes, or until the potatoes are cooked through and browned around the edges.
- While the potatoes are roasting, finely chop the radish and thinly slice the scallion. Chop the avocado. Cut the lime into 4 slices and squeeze some lime juice onto the avocado. Break the cilantro into small sprigs. Crack each egg into a small bowl, taking care not to break the yolks.
- Once the potatoes are ready, remove them from the oven and reduce the heat to 325°F. Move the potatoes closer together and form two little nests amidst them for the eggs. Gently tip one egg into each nest. Bake for about 3-6 minutes, or until the eggs are cooked a little less than you like. They’ll continue to cook a bit after you remove them from the oven.
- Top the potatoes with the bacon, radish, scallion, avocado, and cilantro, and sprinkle a little salt and pepper on the eggs. Serve hot with salsa and lime slices.
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