Child-Friendly

Breakfast Nachos

Ingredients:
8 large eggs
1/3 cup (80 mL) milk, 1% m.f.
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper
¼ cup (60 mL) sour cream
1 Tbsp (15 mL) water
6 slices bacon, cut into 1/2-inch pieces*
1-250 g bag corn tortilla chips
1-320 g bag shredded Tex-Mex cheese blend (approx. 3 ½ cups)
½ of a red onion, diced (approx. ½ cup/125 mL), 1 tbsp reserved
1 cup (250 mL) salsa, plus extra for serving
1 avocado, diced
¼ cup (60 mL) chopped fresh cilantro
Hot sauce for serving (optional)

Instructions:
Adjust oven rack to middle position and heat oven to 400°F (205°C). Line a baking sheet with parchment paper; set aside.

Whisk eggs, milk, salt, and pepper in a medium bowl until well combined; set aside. In a separate small bowl, combine sour cream and water; set aside.

Cook bacon in a large non-stick skillet over medium heat, stirring occasionally, until browned and chewy-crisp, 4 to 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon bacon fat from the skillet.

Spread half the chips into an even layer on the prepared baking sheet. Top evenly with half of the shredded cheese blend, half the red onion, and half the bacon. Add remaining chips and top evenly with remaining cheese, red onion, and bacon. Bake until the cheese is completely melted, about 7 minutes.

While the nachos are baking, reheat the skillet used to cook the bacon over medium-low heat and cook the egg mixture, stirring occasionally, until the eggs are clumped and just slightly wet, about 2 to 4 minutes. Remove from heat.

Transfer the nachos on the parchment paper to a serving platter or board. Top evenly with eggs, salsa, avocado, and reserved red onion. Drizzle with sour cream mixture and garnish with cilantro. Serve with extra salsa and hot sauce, if using.

Serves: 8

* Pork bacon used for analysis

Nutrients per serving:
Calories 537
Fat 37 g
Carbohydrate 28 g
Fibre 3 g
Protein 22 g
Sodium 1045 mg