Breakfast Nachos

I’ve been feeling a little off the past few weeks. I attributed it to pandemic fatigue, and have been hoping that the warmer temps we’re having this week would help. However, last week I had my thyroid levels checked, and low & behold, my TSH is pretty damn high.

Whatever the reason behind the sudden change, I’m a little relieved that I’m not feeling so awful just because of the pandemic. I’ve been really tuned in on my mindfulness and keeping a healthy routine the last year, so the lack of focus and energy recently has been frustrating.

If you’re new here, I had my thyroid out in 2005 due to thyroid cancer. You can read more about thyroid cancer in this blog post. I often hear that thyroid cancer is “the good cancer,” but despite the great survival rate, it’s lasting effects can be difficult. Even if you don’t have cancer, thyroid issues can be a pain- from finding a doctor that listens, to maintaining energy levels. And if that’s not all you’re dealing with, it can be difficult to identify what’s actually going on and/.or figure out why things went awry in the first place.

Despite that mess going on, I made a wonderful brunch at home this past weekend. Using up some vegetables and extra tortilla chips from my favorite take-out, I created a tasty & fun breakfast that everyone will enjoy. Pour yourself a Bloody Maria, and start your day off with these breakfast nachos today!

You can add any toppings you like to your nachos, & even add some taco meat or chorizo if you’re feeding a crowd! Let me know what you think in the comments!

Breakfast Nachos

Serves 3-4.

Ingredients:

• 1 Tbl olive or coconut oil

• 1/2 small onion, diced

• 1 C bell pepper, chopped

• 4 eggs, beaten

• 1 tsp Taco Seasoning

• 1/2 bag tortilla chips

• 1 15 oz. can black beans, drained and rinsed

• 1 C tomato, diced

• 1 C cheddar cheese, shredded

• 2 tablespoons cilantro, chopped

• Salsa

• 1 jalapeño pepper, sliced (optional)

• Optional Toppings: guacamole, sour cream, hot sauce

Directions:

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Heat oil in a pan, and sauté onions and peppers. Add eggs & taco seasoning and scramble together. Once finished, remove from pan and set aside.

line a cast iron on with the tortilla chips. Top with the eggs, beans, tomatoes, & cheddar cheese. Place in oven under the broiler until the cheese has melted.

Add toppings such as salsa, cilantro and jalapeños. Serve immediately.