Tailgate Breakfast Nachos

Recipe

Breakfast
Tailgate Breakfast Nachos

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

8
Servings
10min
Prep
45min
Total

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    Description

    Feed your hungry crowd with this skillet of loaded breakfast nachos that uses kettle-cooked potato chips instead of tortilla chips.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 (1-lb.) pkg. ground hot Italian sausage
    12 Hy-Vee large eggs, lightly beaten
    1 (8.5-oz.) pkg. Hy-Vee original kettle-cooked potato chips
    1 (8-oz.) pkg. shredded sharp white Cheddar cheese
    ½ c. cherry tomatoes, halved, for serving
    ½ c. avocado, seeded, peeled, and chopped; for serving
    Hy-Vee sour cream, for serving
    Salsa verde, for serving
    Green onions, sliced; for garnish

    Things To Grab

    • Charcoal or gas grill
    • 12-inch cast-iron griddle or grill rack

    Directions

    1. Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Place 12-inch cast-iron griddle on grill rack. Add sausage; cook 5 to 7 minutes or until browned, stirring occasionally. Drain and discard drippings. 

    2. Pour beaten eggs into skillet with sausage. As eggs begin to set, gently pull spatula across the skillet to form large, soft curds. Continue cooking, pulling, and lifting eggs until egg mixture is cooked through but still glossy. Transfer egg-sausage mixture to a bowl. 

    3. Arrange potato chips in bottom of skillet. Top with egg-sausage, Cheddar cheese, and cherry tomatoes. Return to grill; cover grill. Grill 3 to 5 minutes or until cheese is melted. Remove from grill. Top with avocado, tomatoes, sour cream, and salsa verde. Garnish with green onions, if desired. 

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 39g
    • Cholesterol: 335mg
    • Sodium: 850mg
    • Total Carbohydrates: 23g
    • Protein: 29g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 20%
    0%
    Vitamin D 10%
    0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons Magazine September 2021