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5.0 from 6 votes

Homemade Healthy Nachos: Breakfast style

These spicy, homemade, healthy nachos are loaded with bacon, scrambled eggs, cheese and a Greek yogurt salsa for an easy, high protein & gluten free breakfast!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 107 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 small udi's gluten free plain tortillas
  • 2 teaspoon olive oil
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salt/Pepper
  • 2 large eggs
  • 1-2 tablespoon water optional for fluffier eggs
  • 2 strips turkey bacon
  • 1/4 cup plus 2 tablespoons reduced-fat cheddar cheese grated
  • 1 tablespoon non-fat plain Greek yogurt
  • 1 1/2 tablespoons Salsa of choice
  • 1 small tomato diced
  • 1/2 a small avocado diced
  • Sliced green onion for garnish
  • Cilantro for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 375 degrees and rub a baking sheet with oil.
  2. Cut each tortilla into 6 triangles and place onto the baking sheet. Brush half of the oil on top each each of the tortilla triangles.
  3. In a small bowl, mix together the cumin, paprika and chili powder. Divide the spice mixture between each tortilla, sprinkling it over each triangle and then rubbing it into each piece so they're evenly coated. Sprinkle with salt and pepper
  4. Bake the tortillas until they just begin to crisp,puff up and turn golden brown, about 7-8 minutes. Flip the tortillas, rub with the remaining olive oil, sprinkle with salt and pepper, and bake until totally crispy, about 4-5 minutes.
  5. While the tortillas cook, rub two medium pans with olive oil and set on medium heat.
  6. In a small bowl, whisk together the eggs with the water and a sprinkle of salt and pepper. Place into one of the heated pans and cook, stirring frequently until pale yellow and fluffy. Place the turkey bacon into the other pan and cook until golden brown and crispy, about 2-3 minutes per side.
  7. Once cooked, place the eggs and bacon onto a chopping board and chop into small pieces.
  8. Sprinkle the chopped eggs evenly over both cooked tortilla chips, then divide he grated cheddar cheese on top of them. Place back into the oven and cook until the cheese is melted, about 2-3 minutes.
  9. In a small bowl, stir together the Greek yogurt and salsa, set aside.
  10. Once the cheese is melted, divide the diced tomato and avocado between them and drizzle the Greek yogurt sauce all over.
  11. Garnish with green onion and cilantro and DEVOUR.

Nutrition Information

Calories 107kcal (5%) Carbohydrates 1g (0%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 164mg (55%) Sodium 71mg (3%) Potassium 97mg (3%) Fiber 0.3g (1%) Sugar 0.5g (1%) Vitamin A 565IU (11%) Vitamin C 0.04mg (0%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 107

% Daily Value*

Calories 107kcal 5%
Carbohydrates 1g 0%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.01g 1%
Cholesterol 164mg 55%
Sodium 71mg 3%
Potassium 97mg 2%
Fiber 0.3g 1%
Sugar 0.5g 1%
Vitamin A 565IU 11%
Vitamin C 0.04mg 0%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.