Breakfast / Brunch
Denver Omelet Nachos with Hash-Brown Potatoes
Inspired by an appetizer favorite, this gooey, cheesy, and tasty take on nachos hits the spot whether you’re just starting the day, hosting a sporting event, or just hanging out with friends. You’ll be hard-pressed to find someone who doesn’t like these nachos, and for good reason. Denver omelets are just the ticket when you’re hungry, but these nachos are so much more festive than an omelet.
Preheat oven to 425°.
Prepare Crispy Crowns according to package directions, then season with salt and pepper.
Whisk together mayonnaise, hot sauce, and garlic; transfer to a squeeze bottle.
Add mushrooms, bell pepper, and onion to pan; cook until fork-tender and moisture evaporates, 5 minutes. Transfer mushroom mixture to a bowl; stir in ham, and season with salt and pepper.
Whisk together eggs and milk; season with salt and pepper. Melt butter in a nonstick skillet over medium until foamy. Add eggs and scramble, stirring constantly, until nearly set; transfer to a bowl.
Assemble nachos by placing half the Crispy Crowns on an ovenproof baking dish; top with one third hot sauce mayonnaise and half of each the ham mixture, eggs, and cheese. Bake nachos until cheese melts, 3 minutes, then top with remaining Crispy Crowns, one third mayonnaise, and remaining ham mixture, eggs, and cheese. Bake nachos until remaining cheese melts and is bubbly, 3 minutes; top with remaining mayonnaise and scallions.
To prevent the eggs from becoming rubbery in the oven, slightly undercook the eggs in the skillet.
So the hot sauce mayonnaise gets evenly distributed over the Crowns, use a squeeze bottle to put it on.
% Daily Value*
Total Fat 56g 86%
Saturated Fat 16g 80%
Cholesterol 158mg 52%
Sodium 1582mg 65%
Carbs 31g 10%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.