Breakfast Nachos

Ingredients

• pita chips (recipe below or about 48 store-bought pita chips)
• 1 ¼ cups shredded cheddar cheese
• 8 large eggs
• 3 Tbsp milk
• ¼ tsp salt
• ¼ tsp pepper
• 1 tsp olive oil
• 6 strips bacon, cooked crispy and crumbled
• 1 avocado, peeled, pitted, and sliced
• ⅓ cup sliced tomatoes
• ¼ cup sour cream
• 3 scallions, chopped
• Hot sauce, optional

Homemade Pita Chips

• 3 pita rounds
• 3 Tbsp olive oil
• Sea salt

Instructions

• Preheat oven to 350 degrees.
• Arrange pita chips on a baking sheet and sprinkle with shredded cheese. Place in oven for 3-4 minutes until cheese melts.
• Meanwhile, in a medium bowl, whisk together eggs, milk, salt, and pepper.
• Add oil to a large skillet over medium-low heat and, pour egg mixture in. Let eggs sit for a couple minutes until they start to set and firm up at edges. Using a spatula, begin to pull the eggs in from the edges to the middle of the pan. Continue this motion until eggs are cooked completely.
• Scoop scrambled eggs over pita chips. Sprinkle on crumbled bacon and add avocado, sliced tomatoes, sour cream, and scallions. Drizzle with hot sauce, if desired.

Homemade Pita Chips

• Preheat oven to 400 degrees and lightly brush two large baking sheets with olive oil.
• Stack pita bread on a cutting board and cut into 8 even wedges. Open each wedge to separate at the seam (each wedge should create 2 pita chips).
• Arrange pita wedges on baking sheets and lightly brush tops with olive oil. Sprinkle pitas with sea salt.
• Bake for 5-7 minutes until chips get crispy and turn golden.

Notes

• You can make pita chips ahead of time and store in an airtight container for up to 3 days.