Breakfast Nachos

These nachos are a fun family breakfast recipe. You could also top them with a small dollop of non-fat plain Greek yogurt.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: ┬╝ of recipe

  • Calories 225
  • Carbohydrate 27 g
  • Protein 11 g
  • Fat 9.0 g
  • Saturated Fat 2.2 g
  • Sugars 2 g
  • Dietary Fiber 6 g
  • Cholesterol 5 mg
  • Sodium 600 mg
  • Potassium 505 mg

This Recipe Serves 4


1 1/3 cup fat-free refried beans
6 egg whites
1/4 cup skim milk
2 teaspoons hot sauce
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 tablespoon trans-fat free margarine
1/2 cup reduced-fat shredded Mozzarella cheese
4 ounces baked tortilla chips
1/2 cup salsa
1 avocado, mashed


  1. Heat the refried beans in a small saucepan over medium heat.
  2. In a medium bowl, whisk the egg whites, milk, hot sauce, salt (optional), and pepper until frothy and incorporated.
  3. Melt the margarine in a medium nonstick sauté pan over medium-low heat. Pour in the beaten egg mixture and let it sit until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Repeat this process to scramble the eggs until just set.
  4. Divide the chips between 4 large plates. Divide the warm beans over the chips. Sprinkle the cheese evenly over the beans. Then spoon the eggs over top of the beans and cheese, and top each plate with 2 tablespoons salsa and ¼ of the mashed avocado.

MAKE IT GLUTEN-FREE: Verify that the ingredients you are using are gluten-free and this dish can be gluten-free.

Photo: Breakfast Nachos. PNC Photography, Photographer: Peter Papoulakos.

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