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Potato Breakfast Nachos

Nachos for breakfast? Absolutely!!  Topped with avocado crema and an egg these potato nachos make the ideal breakfast!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: unique breakfast ideas
Servings: 2 servings


  • 2 russet potatoes peeled
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground chipotle pepper
  • ½ cup shredded cheddar cheese
  • 1 avocado
  • ¼ cup plain greek yogurt
  • juice and zest of one lime
  • 2 sliced cooked bacon optional
  • ¼ cup fresh salsa or pico de gallo
  • 2 large eggs
  • chopped green onions and cilantro for topping


  • Preheat oven to 400°F.  Line a baking sheet with parchment paper.  Depending on the size of the baking sheet you may need two.
  • In a small bowl combine the sea salt, cumin and chipotle.  Mix well.
  • Using a mandoline, slice the potatoes into ¼ inch rounds.  Spread in a single layer on the baking sheets.  Spray the potatoes with olive oil.  Sprinkle with the sea salt mixture.
  • Bake for 15 minutes, remove from oven and carefully flip the rounds over.  Bake for an additional 15 minutes.
  • While the potatoes are baking remove the avocado from the skin and place in a small mixing bowl.  Mash with a fork.  Add the yogurt, lime juice and lime zest.  Mix until fully combined.
  • After the potatoes are done baking remove from oven and sprinkle with cheese.  Return to the oven and continue to bake for an additional 5 minutes until the cheese is melted.
  • While the cheese is melting, coat a medium non-stick pan with butter or cooking spray.  Crack both eggs into the pan and cook to the desired doneness.
  • Remove potatoes from oven and garnish with salsa, bacon (if desired).  Top with fried eggs,  sliced green onions, and chopped cilantro. Serve immediately.