Paleo Breakfast Nachos
An easy-to-make breakfast that's paleo friendly and gluten-free. Perfect for brunch get togethers or any given Wednesday morning. A MUST MAKE!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 -4
- 1 bag Siete grain-free tortilla chips plantain chips, or your favorite chips
- 4 slices bacon
- 1 lb breakfast sausage or 4 links maple sausage I used Whole Foods brand bulk sausage
- 1 bell pepper diced
- 4 eggs whisked
- 1 avocado diced
- 1 tablespoon chives minced
- 1 cup raw cashew pieces soaked (see directions below)
- ¾ cup water
- 3 tablespoons fresh lemon juice
- ¼ cup + 3 tablespoons nutritional yeast
- 1 ¼ teaspoons sea salt
- 1 teaspoon paprika
Place the cashews into a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside.
Heat a large pan over medium heat. Cook the bacon until crispy, and then place on a plate lined with paper towels. Crumble the bacon once it’s cool enough to handle.
Add the diced/crumbled sausage to the pan and sauté until cooked through. Place the sausage into a clean bowl and set aside.
Add the bell pepper to the pan and sauté until softened. Place the bell pepper into the bowl with the sausage. Reduce the heat to medium-low. Drain the fat from the pan, leaving 1 tablespoon to cook the eggs.
Pour the whisked eggs into the pan and as soon as they begin to set, use a spatula to push them away from the sides of the pan and fold them over, until they’re cooked to your liking.
To make the cheese sauce, drain and rinse the cashews. Place the cashews into your blender, along with the remaining “cheese” ingredients. Blend on high for 2 minutes, or until the mixture is completely smooth.
Top the chips with the crumbled bacon, breakfast sausage, bell pepper, scrambled eggs, avocado, chives and drizzle with the “cheese” sauce. ENJOY!