Beef Breakfast Nachos

This post contains affiliate links.  Please read my Disclaimer for more information.

These Beefy Breakfast Nachos are Amazing.

They have terrific flavor, they’re cheesy, gooey, meaty and they look great on a plate.  I said mmmmm with every bite.  

I’ve always believed in a good breakfast and this one hits the spot.  I don’t eat like this everyday ( I make do with a smoothie more often than not) I like something that will keep me satisfied.  It’s not like we need a snack at 10:30, right?  

I was browsing through a cookbook I received at Christmas, Sheet Pan Recipes, and came across a picture that looked delicious.  We had leftover pot roast so thought I would give it a try.  I changed it up just a bit, to make it mine and bingo!  Anyway, it’s a breakfast that leaves you satisfied and you won’t be hungry for hours, plus it’s just yummy.  So said my daughter in law as well:) 

Ingredients:

  • Tater Tots (or similar)
  • Leftover Roast
  • Shredded Cheddar Cheese
  • Scrambled Eggs
  • Chopped Red Pepper
  • Salsa
  • Chopped Green Onions 
  • Sour Cream 

Directions:

  • Preheat Oven to 450
  • On a cookie sheet lined with parchment, cook frozen potato type tots until crisp
  • Pile in the center of the baking sheet and sprinkle with shredded roast
  • Spoon on salsa
  • Top with scrambled eggs (cook so barely set)
  • Sprinkle on shredded cheddar cheese
  • Add chopped red peppers on top
  • Bake for 12 – 15 minutes until the cheese is melted and ingredients are hot
  • Spoon onto plates and top with chopped green onions and sour cream. 
  • Smile, take a bite, chew, say yum, and smile again.

 

5 from 1 vote
Print

Beef Breakfast Nachos

A hearty breakfast that leaves you smiling and satisfied.  Great southwest flavors

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Inspired by Sheet Pan Recipes

Ingredients

  • 4 Cups Tater Tot Type Hashbrowns
  • 2 Cups Leftover Shredded Beef Roast
  • 3/4 Cup Salsa (any type you want)
  • 4 Scrambled Eggs (just til set)
  • 2 Cups Shredded Sharp Cheddar
  • 1 Red Pepper Chopped
  • 3 Chopped Green Onions
  • 1 Cup Sour Cream

Instructions

  1. Cook Tater Tot Type Hashbrown's according to directions on package until crispy.  2.Make a pile in the center of pan  3. Sprinkle with shredded beef  4. Spoon Salsa over the beef   5. Place scrambled eggs on salsa    6. Sprinkle with shredded cheese   7. Place chopped red pepper on top  8. Bake in 450 oven for 12-15 minutes (until cheese is melted and mixture is hot  9. Serve with chopped green onions and sour cream

Recipe Notes

Note:  

  1.  You can use green enchilada sauce instead of salsa.  Shredded Jalapeño Montery Jack cheese gives it a nice kick as well.  If you really like it spicy, add sliced jalapeño peppers with the red peppers
The following two tabs change content below.
I love to do anything creative and then teach others how to do it, simpler! Hence the blog name:) Let me know what you would like to learn, and we'll make it together!

Latest posts by simplher (see all)

have fun! signature

You may also like

2
Leave a Reply

avatar

1 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
2 Comment authors
simplherKelsey Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Kelsey
Guest
Kelsey


I made this the other night and it was amazing! I didn’t have any salsa, but my husband loves different hot sauces so next time I’ll try with some of those!