Loaded Breakfast Potato Nachos

Ingredients

• Potatoes (4 medium, thinly sliced)
• Olive oil (2 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Eggs (4, scrambled)
• Cheddar cheese (1 cup, shredded)
• Bacon (6 slices, cooked and crumbled)
• Green onions (2, sliced)
• Sour cream (1/2 cup)
• Salsa (1/2 cup)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sliced potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the potato slices in a single layer on the prepared baking sheet. Bake for 20 minutes, or until the potatoes are crispy and golden brown.
4. While the potatoes are baking, scramble the eggs in a non-stick skillet over medium heat, seasoning with a pinch of salt and pepper. Remove from heat once fluffy and cooked through.
5. Once the potatoes are done, remove the baking sheet from the oven. Top the crispy potato slices with the scrambled eggs, followed by the shredded cheddar cheese and crumbled bacon.
6. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with sliced green onions, a generous dollop of sour cream, and spoonfuls of salsa before serving.