My love of nachos is well documented and well known! For me, nachos are the ultimate in comfort food so I simply came up with a way to be able to eat them in the morning. Breakfast nachos carry all the taste and comfort of regular nachos.
When I first thought of this idea, I wasn’t sure if they would live up to the taste I imagined but they did not disappoint!
These make a great family breakfast because they can all be made on one tray at the same time. It also offers many topping possibilities. I made mine meatless but you could easily add crumbled bacon or scrambled sausage. As long as you use gluten free hash brown patties, this dish is gluten free.
Hash Brown Breakfast Nachos Recipe:
Preheat oven to 450°. Line a cookie sheet with one layer of frozen hash brown patties*. This worked out to be 12 patties on my tray. Sprinkle with taco seasoning. To ensure lower sodium and no gluten, I use my own homemade taco seasoning.
Bake for 15-20 minutes. If you are using a regular baking tray, you will want to flip them over halfway through baking time. I used a stoneware baking sheet, so flipping wasn’t needed.
You want the hash browns to be crispy because you want that nice crunch.
*If gluten free is a consideration, you will want to be sure to use gluten free hash brown patties.
After taking the hash browns out of the oven, turn the oven down to 350°. Top the hash browns with shredded cheese (I used a blend of cheddar, jalapeño jack and mozzarella), diced red peppers, diced onions (I used purple onions but green or white onions would work equally well), diced tomatoes, diced green chilies, and chopped jalapeños. Be sure to seed the jalapeños if you don’t want too much heat.
Add any other toppings such as crumbled, cooked bacon or scramble fried ground sausage. Top with a bit more grated cheese.
Bake in 350° oven for about 5 more minutes, until cheese is melted. Serve with salsa, hot sauce or sour cream if desired.
My kids had seconds of the breakfast nachos (and one had thirds!) so I would say that this was a big hit!