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Sheet-Pan Breakfast Nachos

COOK TIME
8 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(3)
Frances Largeman-Roth
COOK TIME
8 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(3)

Ingredients

  • 3 slices turkey bacon
  • 1 (12.5-ounce) bag gluten-free tortilla chips
  • cups shredded Mexican blend cheese
  • 1/2 cup canned, sliced black olives
  • 5 radishes, trimmed and sliced
  • 1 cup cilantro leaves
  • 1 avocado, pitted and diced
  • 1/4 cup crème fraiche of sour cream
  • Chef notes

    Made with gluten-free chips, these tasty nachos can also be made vegan by swapping out the bacon, cheese and crème fraiche with plant-based alternatives. This hearty breakfast is a fun way to perk up any group breakfast. 

    Swap option: For a hearty addition, fry or scramble some eggs for an extra bit of protein. 

    Preparation

    1.

    Spray a skillet or griddle with non-stick cooking spray. Cook the turkey bacon until crispy, then cool and chop.

    2.

    Preheat the oven broiler. Line a large sheet pan with parchment paper and spray with cooking spray.

    3.

    Arrange chips evenly on baking sheet. Top with cheese, olives and bacon. Broil for 2 to 3 minutes, until the cheese melts.

    4.

    Top with radishes, cilantro and avocado. Drizzle with crème fraiche and serve with salsa.