Nacho Usual Breakfast

Nacho Usual Breakfast

Nacho Usual Breakfast

Potatoes USA
Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast. 
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Prep Time 5 minutes
Cook Time 25 minutes
Course 30 Minutes or Less, Breakfast
Servings 4

Ingredients
 

  • 1 Pound Alsum russet potatoes sliced, cut to between ⅛ inch and ¼ inch thickness
  • 1 Teaspoon Chili powder
  • ½ Teaspoon Ground cumin
  • Teaspoon Chipotle powder optional
  • 1 Teaspoon Olive oil
  • 1 Cup Spinach leaves shredded or roughly chopped
  • ¾ Cup Liquid egg whites
  • 3 Large Eggs
  • Teaspoon Salt
  • Dash Black pepper
  • ¼ Cup Shredded reduced-fat cheddar cheese
  • ¼ Cup Salsa

Instructions

  • Preheat oven to 425°F.
  • 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 tablespoon 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.