Breakfast Nachos

Posted on Aug 20 2020 in
Print Recipe

Breakfast Nachos

3-4 medium/large potatoes

2 T. oil

½ t. salt

1 lb. roll pork sausage

4 eggs

1 (14.5 oz.) can diced tomatoes, drained

1 cup shredded cheddar cheese

Other favorite toppings, optional

Preheat oven to 425 F and place a baking sheet with a raised edge in oven. Wash the potatoes and slice them thinly (about 1/8 inch thick). Place the sliced potatoes in a bowl and toss them with the oil and salt until evenly coated. Place the prepared potatoes on the heated baking sheet in a single layer. (Try not to let them touch or overlap for even cooking.) Return the baking sheet to the oven and cook the potatoes for about 25 minutes. Halfway through baking time, turn the potatoes over. While potatoes are baking, brown and crumble sausage in a skillet; set aside. About 10 minutes before the potatoes are done, scramble eggs in another skillet; set aside. Once the potatoes are done, remove them from the oven and sprinkle with half the cheese. Sprinkle the sausage on top and then cover with scrambled eggs. Add the diced tomatoes on top. Can add other favorite toppings if desired. Sprinkle with remaining cheese. Return the pan to the oven for about 3-4 minutes or until cheese is melted. Serve immediately.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana