Potatoes, onions and more.

Nacho Usual Breakfast


Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast. 


1PoundSliced russet potatoes, cut to between 1/8-inch and 1/4-inch thickness
1TeaspoonChili powder
1⁄2TeaspoonGround cumin
1⁄8TeaspoonChipotle powder (optional)
1TeaspoonOlive oil
1CupShredded or roughly chopped spinach leaves
3⁄4CupLiquid egg whites
 UnknownDash black pepper
1⁄4CupShredded reduced-fat cheddar cheese


Preheat oven to 425 °F.

Spray a large baking sheet with nonstick spray.

In a large bowl, toss potato slices with chili powder, cumin, chipotle powder (if using), and oil. Spread on the baking sheet, with as little overlapping as possible.

Bake until tender on the inside and slightly crispy on the outside, about 25 minutes. For crisper potatoes, cook for 5 – 10 more minutes, or until potatoes reach desired texture.

About 5 minutes before potatoes are done, combine egg whites, eggs, salt, and pepper in a medium-large bowl. Add 1 tbsp. water, and thoroughly whisk. Bring a skillet sprayed with nonstick spray to medium heat. Cook and scramble until set, about 3 minutes.

Arrange cooked potato slices on a serving dish. Top with spinach and scrambled eggs. Sprinkle with cheese, and top with salsa. Serve immediately.


4 Servings
SourceRecipe and photo courtesy of Potatoes USA
Prep time5 minutes
Cook time