Thursday, April 25, 2019

Breakfast Nachos #BrunchWeek #Sponsored

This post is sponsored in conjunction with #BrunchWeek.
I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. 
All opinions are mine alone.

We are inching closer to the end of #BrunchWeek 2019! Boo. But what a line-up of bloggers, recipes, sponsors, and prizes we have had; there are a couple more days to go. Take a look at my introductory post for the event. And a quick shout-out of gratitude to our fearless leaders: Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures!

Friday's Recipes

BrunchWeek Beverages

BrunchWeek Appetizers and Salads

  • Breakfast Nachos from Culinary Adventures with Camilla
  • Cheddar Cheese Bites from Family Around the Table

BrunchWeek Egg Dishes

BrunchWeek Breads, Grains, and Pastries

BrunchWeek Fruits, Vegetables and Sides

BrunchWeek Desserts

Breakfast Nachos

I wanted to feature product from one of our generous event sponsors: Cabot Creamery Cooperative. They sent me multiple pounds of shredded cheeses for recipe development. For these, I went with their 4 Cheese Mexican. I tossed around several ideas and the words 'breakfast' and 'nachos' came out of somewhere. So, I ran with it.

But, instead of using chips or tortillas; I decided to make oven roasted potato crisps as the base. And I topped it all with poached eggs because eggs are what really say 'breakfast' to me!


Potato Base
  • 2 organic potatoes, scrubbed and dried
  • freshly ground salt
  • freshly ground pepper
  • olive oil

  • 1 can organic pinto beans, drained
  • 1 C refried black beans
  • leftover shredded beef or chicken, optional (omit if vegetarian)
  • shredded cheese (prefer Cabot)
  • sour cream
  • salsa
  • eggs
  • candied jalapeno peppers


Potato Base
Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or a silicone mat. Use a mandolin slicer to slice potatoes thin. Place them in a large mixing bowl. Toss to coat with oil, then spread them in a single layer on the baking sheet.

Sprinkle with salt and pepper. Place in the oven and roast for 20 minutes.

After 20 minutes, the potatoes should be crisped, golden, and blistered.

Sprinkle the potatoes with cheese, beans, meat, and more cheese.  Place in the oven and heat through until everything is warm and cheese is melted, approximately 7 minutes.  

While nachos are in the oven, cook eggs; I like to poach them.  When nachos are still warm and gooey, slide eggs onto the top.  

I serve them as is and let everyone put on their own salsa, sour cream, and candied jalapenos, if wanted. Serve immediately. 

Enter to Win!
a Rafflecopter giveaway
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

1 comment:

  1. i like that its usually a good variety. I love savory dishes.