You know when you eat something really amazing and it makes you giggle uncontrollably?
Like all of a sudden you’re a little kid eating a hot fudge sundae for the first time.
Extra Ridiculous Sheet Pan Breakfast Nachos are that kind of meal, and more.
Are you ready?
Let’s talk about that base way down there at the bottom.
Like any good nachos, these start out with some thin and crispy restaurant-style tortilla chips.
Then we’re kicking it up a notch with the addition of sweet potato chips. My favorite ones come from Aldi (I feel like I say that a lot – aldi is just so amazing). They’re a little sweet, and super crispy. And the way they pair with salsa is so freaking killer. You don’t want to skip out on them, trust me!
But these aren’t called Extra Ridiculous Sheet Pan Breakfast Nachos for nothin’. We added CRISPY HASH BROWNS to the base of these nachos.
Yes, friends. Yes.
It’s ok to cry tears of joy over crispy potatoes. Especially the ones from Macheesmo. His sheet pan hash browns are the absolute best.
After that, we threw on some chopped spinach. Cause, you know, we’re doing this for our health. Obviously.
Sprinkle on some sharp cheddar cheese (duh), crumbled bacon (necessary), and crack a few eggs on top. Toss on sliced jalapeños if you’re a little crazy. Bake em up.
Beautiful. Delicious. Everything you ever wanted, right?
BUT WAIT, THERE’S MORE!
When those crispy warm chips and gooey egg yolks come out of the oven, you’re going to be ready to dive in.
Because the ‘more’ is going to blow your mind.
Now I want you to take some fresh salsa and spoon it over the sweet potato half. Add a few dollops of sour cream. Garnish with sliced avocado, cilantro, and lime wedges.
And to the tortilla chip side? Oh…
You’re going to want to bathe that side in my super easy, 2-minute hollandaise sauce.
Then drizzle sriracha over that.
ITS TIME. DIG IN.
Extra Ridiculous Sheet Pan Breakfast Nachos
You need this recipe in your life.
- 5 oz organic tortilla chips
- 7 oz bag of sweet potato chips
- 1 pan crispy hash browns*
- 1.5 cups chopped organic spinach
- 8 oz sharp cheddar cheese, shredded
- 12 oz (or 1 package) bacon
- 4 organic eggs
- 1/2 cup AHG salsa* (see notes)
- 1 batch hollandaise sauce (see below)
- avocado, jalapeño, lime wedges, sour cream, sriracha
- 1/2 cup (1 stick) organic or grass-fed butter
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Cook up your hash browns! (See recipe notes below) Crisp up the bacon in a pan over medium heat. Drain on a paper towel.
Heat oven to 425 degrees. Line a large sheet pan with parchment paper. Spread the tortilla chips over one half and sweet potato chips over the other half. Layer the hash browns over the top of both kinds of chips. Sprinkle with chopped spinach, shredded cheese, and crumbled bacon.
Crack one egg at a time directly on top of the nachos. Pro tip: create a little dip in the chips so each egg has a little nest and doesn't slide around! If desired, add sliced jalapeños. Bake for 8-10 minutes, or until the white of the eggs are cooked but the yolk is still runny! (NOTE: I suggest covering the chips on the edges with thin strips of aluminum foil to avoid burning.)
As the nachos bake, make your quick hollandaise sauce! Melt the butter over low heat. Place the egg yolks, lemon juice, salt, cayenne, and pepper in a container. Using an immersion blender, slowly drizzle in the melted better and blend the ingredients together until thick and creamy. (Alternatively, you can make the sauce in a blender.)
Once the nachos are done, add all those gorgeous toppings! Top the sweet potato chip side with salsa, avocado slices, lime wedges, cilantro, and dollops of sour cream. On the tortilla chip side, drizzle a generous helping of hollandaise sauce and sriracha. Keep all the extra goodness on the side for additional dipping and drizzling. So extra. So ridiculous.