In our house, we take Sunday Brunch verrrrrry seriously.
We’re always on the hunt for new ideas and ways to spice up the usual breakfast spread, but unfortunately, there’s usually a huge emphasis on bread items.
As someone with a barley allergy, I try to avoid grains as much as possible because there’s often a very uncomfortable feeling that follows consumption (read: digestive issues, bloat and feeling way too full).
Luckily, I’m fairly decent at finding ways to turn my favorite dishes into a dope and delicious grain-free option.
GRAIN-FREE BREAKFAST NACHOS
Serves 2-3 people
-3 medium sweet potatoes
-1 cup shredded mexican cheese
-1 Fresno chili
-1 bunch green onions
-5 eggs, scrambled
-1 package bacon
-1 bunch cilantro
-OPTIONAL: Sour cream and salsa for dipping
Step 1: Preheat oven to 400 degrees.
Step 2: Slice sweet potatoes into rounds, approximately 1/8″ thick. Line a baking sheet with parchment paper and arrange sweet potato rounds in a single layer. Coat with a drizzle of olive oil, salt and pepper. Bake for 20-30 minutes.
Step 3: While sweet potato rounds bake, prepare all your produce. Slice the jalepeno and Fresno chili, chop the green onions, rough chop a handful of cilantro and cut the limes into wedges.
Step 4: Heat a skillet on medium-high heat. Once hot, add bacon and cook until crispy. Once cooked, remove from pan and place on a plate lined with paper towels (to drain excess grease). Allow bacon to cool.
Step 5: Roughly chop the bacon.
Step 6: Remove sweet potato rounds from oven once slightly crisp and coat with half the shredded cheese. Place back in the oven for 5 minutes.
Step 7: While the cheese melts, use a medium skillet to cook your scrambled eggs. Fried eggs would also be dope. Add the remaining shredded cheese to your eggs.
Step 8: Remove nachos from oven and add your scrambled eggs and bacon. Top with jalepeno slices, Fresno chili slices, green onions, cilantro and lime wedges. Add a scoop of sour cream and a scoop of salsa to the pan, and enjoy family style!