Tex-Mex Waffle Nachos
Prep: 20 minutes
Bake/Cook: 15 minutes • Serves: 6
6 frozen buttermilk waffles, cut into wedges
3/4 cup finely shredded Colby Jack or Cheddar Jack cheese
4 large eggs
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 avocado, peeled, pitted and mashed
1/4 small red onion, finely chopped
1/2 cup thick and chunky salsa
3 tablespoons chopped fresh cilantro
Hot sauce (optional)
1.Preheat oven to 425°. Line rimmed baking pan with parchment paper. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, and crumble.
2.Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts.
3.In large bowl, whisk eggs, salt and pepper. In large nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally.
4.Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.
Approximate nutritional values per serving (1 topped waffle):
304 Calories, 20g Fat (7g Saturated), 154mg Cholesterol,
693mg Sodium, 18g Carbohydrates, 3g Fiber, 11g Protein