These Sweet Potato Veggie Breakfast Nachos are a fun savory alternative to traditionally sweet weekend breakfast ideas! Pile on whatever toppings you’d like… everything from onions, to peppers, to bacon, goes amazing on them!
Sweet Potato Veggie Breakfast Nachos
Yield: 2 servings
2 medium sweet potatoes, sliced into rounds
1/2 cup shredded mozzarella cheese
1 small yellow onion, sliced
2 Tbsp + 2Tbsp avocado oil
8oz. mushrooms, sliced
1 green bell pepper, diced
Preheat your oven to 425 degrees. Also warm a skillet over medium-high heat on the stovetop with 2 Tbsp of the avocado oil. Line a baking sheet with parchment paper. Arrange your sweet potato slices on the pan as shown in the picture above and top with the shredded mozzarella. Place the sweet potato slices and cheese in the oven and bake for 15-20 minutes or until the cheese starts to brown and the potatoes are cooked through.
Meanwhile, add your sliced onions to the skillet and toss them around in the oil using a rubber spatula. Place laid over the skillet and let them cook, untouched, for 10-12 minutes. Remove the lid and stir the onions around. Next, add in the mushrooms and bell pepper. Leaving the lid off, sautés for another 10 minutes, stirring occasionally.
At this point, your sweet potato slices should be done. Remove them form the oven and transfer them to a plate. Top them with the veggies.
Next cook up two eggs however, you’d like… scrambled, fried, hardboiled, etc. You can also add in some bacon or sausage at this point if you’d like. Arrange them on your plate and enjoy!