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Breakfast Potato Nachos

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Breakfast Potato Nachos – Thinly sliced roasted potatoes are topped with scrambled eggs, diced red pepper, chopped steak, and melted cheeses for the perfect breakfast meal anytime of day!

Baked sliced potatoes topped with chopped red pepper and scrambled eggs on a baking sheet with bowls of green salsa and sour cream.

Breakfast Potato Nachos are a twist on my favorite Irish Potato Nachos. I thought about adding sausage and eggs to make them breakfasty, but that didn’t feel right. I went back to the drawing board, aka trusty notepad, and realized that steak and eggs would be the perfect addition to the seasoned potatoes!!

I love salsa verde, so I decided to go for a Tex-Mex flavor combination and use my favorite Mexican seasoning blend. You can use whatever seasoning and toppings that you like!

Baked potato slices topped with melted cheese, scrambled eggs, red pepper, and green salsa on a stack of white plates.

What you need to make breakfast nachos:

  • 2 to 3 russet potatoes sliced one quarter inch thick – try to find smaller potatoes versus huge baking potatoes, they are easier to eat.
  • olive oil
  • N.Y. Strip steak – thick-cut, about 8 to 10 ounces.
  • two large eggs
  • Mexican seasoning to flavor the potatoes and the steak.
  • diced red bell pepper
  • shredded cheddar and Jack cheeses – substitute Pepper Jack for spicier nachos.
  • green onions and chopped cilantro to garnish.
  • salsa verde and sour cream for serving.
Potatoes, green onions, cilantro, steak, eggs, cheese, salsa, and seasonings to make Breakfast Nachos.

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How to make Breakfast Nachos with Potatoes:

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

Place the potato slices in a bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with 2 tablespoons of Mexican seasoning, gently toss to coat as evenly as possible.

A bowl of sliced potatoes topped with oil and seasonings.

Place the seasoned potatoes on the prepared baking sheet with edges touching, but not overlapped. You may need two baking sheets depending on how large your potato rounds are.

Seasoned potato slices lined up on a parchment paper lined baking sheet.

Place in the oven and bake for 20 minutes. Flip the potatoes over and bake for an additional 15 to 20 minutes, until golden brown and slightly crispy.

While the potatoes are roasting, season the steak with the remaining tablespoon of seasoning.

Steak rubbed with Mexican seasoning and sitting on a white plate.

Heat a small skillet over medium-high heat with the remaining tablespoon of oil. Add the steak and cook for 2 minutes, then flip over and cook for an additional 2 to 3 minutes. Use an instant read thermometer to determine doneness.

Seasoned steak cooked in a cast iron skillet.

Remove steak from the skillet and place on a plate, then cover with aluminum foil to rest.

Beat the eggs and season with salt and pepper. Cook in a non-stick skillet until cooked through.

Scrambled eggs on a small plate.

When potatoes are done, place on a wire cooling rack to protect your counters. Sprinkle the diced red pepper and scrambled eggs over the potato slices.

Baked sliced potatoes topped with chopped red pepper and scrambled eggs on a baking sheet.

Sprinkle with the Jack and cheddar cheese.

Baked potato slices topped with chopped red bell pepper, scrambled eggs, and shredded cheese on a baking sheet.

Return to the oven and bake until cheese is melted, about 6 to 8 minutes.

Baked breakfast nachos on a parchment lined baking sheet.

Chop the steak into bite-sized pieces, then sprinkle over the nachos.

Steak cut into pieces on a blue cutting board.

Sprinkle the green onions and chopped cilantro over the top and serve immediately with salsa verde and sour cream (or Greek yogurt) on the size.

Baked potato slices topped with scrambled eggs, cheese, steak, and salsa verde.

Recipe Notes & Tips:

  • All ovens cook differently, baking times are approximate. As you can see above, my oven cooks hot on one side.
  • If you don’t like salsa verde, serve with restaurant-style blender salsa.
  • Feel free to add diced tomatoes and/or sliced jalapenos before serving.

Have leftovers?

  • Place leftovers in an air-tight container and store in the refrigerator for up to 3 days.
  • Reheat in a 350 degree oven until the cheese melts, 15 to 20 minutes, in the microwave for 2 or 3 minutes, or in an air fryer for 5 minutes.
  • Serve with fresh salsa and sour cream.

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Enjoy!!

Baked sliced potatoes topped with chopped red pepper and scrambled eggs on a baking sheet with bowls of green salsa and sour cream.

Breakfast Potato Nachos

Thinly sliced roasted potatoes are topped with scrambled eggs, diced red pepper, chopped steak, and melted cheeses for the perfect breakfast meal any time of day!
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Course: Breakfast
Cuisine: American, Mexican
Keyword: potato nachos
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 555kcal
Author: Lisa Johnson

Ingredients

  • 1.5 pounds russet potatoes washed and sliced one-quarter inch thick
  • 3 tablespoons olive oil divided
  • 3 tablespoons Mexican Seasoning divided – recipe below
  • 8 – 10 ounce N.Y. strip steak .75-inches thick
  • 2 large eggs beaten
  • sea salt and black pepper to taste
  • 0.5 cup chopped red bell pepper
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup shredded Jack cheese Monterrey or Pepper Jack
  • 3 green onions sliced
  • 1 tablespoon chopped, fresh cilantro
  • 0.5 cup salsa verde or salsa of your choice
  • .25 cup sour cream or Greek yogurt

Mexican Seasoning

  • 1.5 tablespoons oregano leaves
  • 0.5 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon sea salt
  • dash ground cloves

Instructions

Mexican Seasoning

  • Mix all ingredients together in a small bowl. Set aside.

For the Nachos

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
  • Place the potato slices in a bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with 2 tablespoons of Mexican seasoning, gently toss to coat as evenly as possible.
  • Place the seasoned potatoes on the prepared baking sheet with edges touching, but not overlapped. You may need two baking sheets depending on how large your potato rounds are.
  • Place in the oven and bake for 20 minutes. Flip the potatoes over and bake for an additional 15 to 20 minutes, until golden brown and slightly crispy.
  • While the potatoes are roasting, season the steak with the remaining tablespoon of seasoning.
  • Heat a small skillet over medium-high heat with the remaining tablespoon of oil. Add the steak and cook for 2 minutes, then flip over and cook for an additional 2 to 3 minutes. Use an instant read thermometer to determine doneness.
  • Remove steak from the skillet and place on a plate, then cover with aluminum foil to rest.
  • Beat the eggs and season with salt and pepper. Cook in a non-stick skillet until cooked through.
  • When potatoes are done, place on a wire cooling rack to protect your counters. Sprinkle the diced red pepper and scrambled eggs over the potato slices.
  • Sprinkle with the Jack and cheddar cheese.
  • Return to the oven and bake until cheese is melted, about 6 to 8 minutes.
  • Chop the steak into bite-sized pieces, then sprinkle over the nachos.
  • Sprinkle the green onions and chopped cilantro over the top and serve immediately with salsa verde and sour cream (or Greek yogurt) on the size.

Notes

  • All ovens cook differently, baking times are approximate. As you can see above, my oven cooks hot on one side.
  • If you don’t like salsa verde, serve with restaurant-style blender salsa.
  • Feel free to add diced tomatoes and/or sliced jalapenos before serving.
  • Medium-Rare (135 degrees) Medium (150 degrees)
Leftovers:
  • Place leftovers in an air-tight container and store in the refrigerator for up to 3 days.
  • Reheat in a 350 degree oven until the cheese melts, 15 to 20 minutes, in the microwave for 2 or 3 minutes, or in an air fryer for 5 minutes.
  • Serve with fresh salsa and sour cream.

Nutrition

Calories: 555kcal | Carbohydrates: 39g | Protein: 26g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 914mg | Potassium: 1122mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1852IU | Vitamin C: 37mg | Calcium: 310mg | Iron: 5mg

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