Southwestern Beef Breakfast “Nachos”
Step 1Place potato nuggets in single layer on rimmed baking sheet and bake according to package directions or until browned and crisped.
Step 2Push potatoes close together in single layer so edges touch slightly. Evenly layer with beef, enchilada sauce, eggs, bell pepper and cheese. Return to oven for 12 to 15 minutes or until ingredients are heated through and cheese is melted. Garnish with green onions, if desired.
Nutrition information per serving: 304 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 170 mg Cholesterol; 558 mg Sodium; 14 g Total Carbohydrate; 1 g Dietary Fiber; 34 g Protein; 2.2 mg Iron; 11.2 mg NE Niacin; 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.2 mg Zinc; 38.1 mcg Selenium; 173.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
Filed Under:Breakfast & BrunchMexican
1 comment on "Southwestern Beef Breakfast “Nachos”"
Yum! Great option for leftovers.