Pepper Breakfast Nachos

A super easy healthy breakfast to take your taste buds to their happy place! These breakfast nachos use mini sweet peppers (or jalapenos) to make a nice crunchy base for nachos topped with bacon, eggs, and cheese and served with a drizzle of sriracha ranch yogurt dressing and cilantro almond salsa. Besides the healthier take on nachos, the other benefit is the “chips” don’t get soggy, even if you have leftovers and you need to reheat them. What’s better than that?

Being a frequent browser of recipes online, I’ve seen sweet pepper “nachos” all over pinterest … and I have to be honest, I kind of snubbed my nose at them at first. I mean hey, seriously, how can peppers possibly substitute for crunchy tortilla chips? It feels like years that I think I ignored this possibility in my silly snob-foolery. But in an effort to health-ify my breakfast nachos recipe (and when I had a huge bunch of peppers from the garden in the fall), I decided to give pepper nachos a go and I was AMAZED at how satisfyingly crunchy the peppers are! I totally did not miss the chips at all … and my taste buds totally loved this healthier version of breakfast nachos.

You can choose the kind of peppers you want to use: I used a mix of the mini sweet peppers and a couple jalapenos (okay, actually just one jalapeno for the base). I loved the bite of the jalapenos, but the sweet peppers were honestly my favorite. They taste sooo good with the cheese and the eggs and I liked a little slice of jalapeno on top with my cilantro almond salsa to add just the right amount of zip.

I made a single serving just for me, with just one scrambled egg and lots of peppers and I bet there was at most one slice of bacon. (If you want this to be heart healthy, cut down on the bacon and use shredded cheese from grass fed cows. Add beans, avocado, onion and tomato if you like.) You can make this as big (or small) as you need, to feed the size crowd in your house.

Pepper Breakfast Nachos

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 1 - ? servings 1x

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Ingredients

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• 1 – 2 eggs, scrambled (with salt & pepper)
• A bit of cooked bacon, chopped
• Several fresh, crisp mini sweet peppers or jalapenos, sliced vertically and seeded
• Sliced jalapenos (if desired)
• Shredded Mexican blend of cheeses
• Sriracha ranch dressing (recipe here)
• Cilantro almond salsa (recipe here … or your favorite salsa)

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Instructions

1. Preheat the oven to 425 F. Scramble the eggs and cook up a slice or two of bacon.
2. Slice the peppers vertically and remove the seeds.
3. Stuff each pepper with as much egg as you can fit. Top with shredded cheese and a couple bits of bacon. Add a few sliced jalapenos (if desired).
4. Set the peppers on a baking sheet lined with a silicone baking mat (or oiled or sprayed with cooking spray). Bake for 10 – 15 minutes or until the cheese is fully melted and bubbly.
5. Drizzle with sriracha ranch dressing and serve with salsa. I added a hefty scoop of salsa on each pepper. YUM!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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