Breakfast waffle nachos
A pan full of waffles topped with eggs, mozzarella avocado, and chipotle taco meat.
Servings 4
Calories 442kcal
Ingredients
- 8 frozen or homade Belgium waffles option to use gluten free waffles
- 1 lb chipotle taco meat I used urban accents smokin chipotle street taco plant based meat
- 6 soft scrambled eggs use just egg for vegan
- 1 medium avocado
- 8 oz fresh shredded mozzarella cheese or shredded vegan mozzarella
- chives and sprouts for garnish
- optional to drizzle maple syrup
Instructions
- Preheat oven to 400 and line a large roasting pan with parchment paper
- Defrost or make waffles and quarter each waffle. Spread on pan in an even layer and place in the oven
- Bake for 5-10 minutes until the waffles become golden brown and crispy
- While the waffles bake brown the chipotle taco meat on a skillet. If you only have regular taco meat than you can add 1-2 chopped chipotle chili peppers depending on how spicy you like it. Then add about 1 tsp cumin, 1/2 tsp coriander, and about 1 tsp garlic powder while browning the sausage
- Prepare the soft scrambled eggs cooking on low heat until the eggs come together.
- Once waffles are done sprinkle meat and eggs over the nachos, as well as the shredded mozzarella.
- Place back in the oven to allow the cheese to melt for 3-5 minutes
- Remove from oven and add avocado and garnishes
- Then add optional maple syrup and enjoy!
Notes
Nutrition facts calculated without maple syrup
Nutrition
Serving: 1g | Calories: 442kcal | Carbohydrates: 42g | Protein: 27g | Fat: 16g