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Healthy Breakfast Nachos

Healthy Breakfast Nachos


  • 2 potatoes, sliced into 1/8-inch-thick rounds
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 6 eggs
  • 3 cups spinach
  • 1 cup canned black beans, rinsed and drained
  • Sea salt
  • Black pepper
  • 1/4 cup shredded cheddar or Colby Jack cheese
  • 2 cups preshredded coleslaw mix (green cabbage, purple cabbage, carrots)
  • 1 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 2 scallions, sliced
  • 1/4 cup plain, 2 percent Greek yogurt
  • 1/4 cup chopped cilantro, for garnish
  • 4 tablespoons sliced black olives, for garnish
  • 1 lime, cut into 4 wedges, for garnish


  1. Preheat the oven to 425 degrees . On a baking sheet, toss potatoes with 1 teaspoon oil, chili powder, and cumin; roast for 20 to 25 minutes, flipping once, until crisp.
  2. Meanwhile, in a medium pan over medium heat, scramble eggs, spinach, and black beans in remaining 1 teaspoon oil until the eggs are just set; season with salt and pepper.
  3. On the baking sheet or an ovenproof platter, top the potatoes with scrambled eggs and sprinkle with cheese. Return to the oven until cheese melts, about 5 minutes.
  4. Top nachos with coleslaw mix, tomatoes, avocado, scallions, and yogurt. Garnish with cilantro, olives, and lime wedges.


  • Courtesy of Dawn Jackson Blatner, R.D.N., the author of the new cookbook The Superfood Swap and a Shape advisory board member.

Nutrition Information

Per serving: 380 kcal cal., 18 g fat (5 g sat. fat), 38 g carb., 10 g fiber, 22 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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