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Breakfast Sweet Potato Nachos

Prep Time:

10 minutes

Cook Time:

25 minutes

Serves:

1

Level:

Easy

About the Recipe

All the fun of nachos, but with a healthier twist for breakfast.

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Ingredients

  • 1 medium-sized sweet potato but feel free to cook more in bulk for leftovers

  • 1-2 whole eggs

  • 1/3 cup egg whites

  • 1/3 cup Good culture cottage cheese

  • .5 oz shredded cheese of choice

  • A few halved cherry tomatoes

  • 1/4-1/2 diced avocado

  • Black beans/fire roasted corn/sautéed onion, desired portion

  • Drizzle of salsa

  • Dabble of Chobani Greek Yogurt

  • Shake of chili lime seasoning

Preparation

  1. Preheat air fryer to 400 degrees at 20 min.

  2. Slice sweet potatoes into medallions, drizzle with olive oil, shake some salt and pepper

  3. When air fryer is ready, throw sweet potatoes in and start gathering the rest of your ingredients, shake potatoes halfway through

  4. Whisk together eggs, cottage cheese, sriracha if like some heat, salt and pepper

  5.  Warm up a pan on stovetop on medium heat. Brush on some Ghee. Scramble eggs then add cheese on top to melt, save a little for added topping. In separate pans on stove medium heat, cook some frozen corn, sautéed onion, save the rest for leftovers.

  6. Once sweet potatoes are done, portion out around 100 grams, then decorate your "nachos" however you'd like. You should have some leftover sweet potatoes for a repeat meal.

  7. Top them off with your cherry tomatoes, black beans, fire roasted corn, diced avocado, salsa, Greek yogurt, more cheese, and chili lime seasoning. ENJOY!

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