Smashed Breakfast Nachos

What is better than breakfast for dinner?  Breakfast nachos for dinner!  Ooooh, yeah!

I am the kind of person who eats whatever I want whenever I want without paying attention to what is traditionally eaten at a given meal time.  I have been known to eat pasta, falafels, or burritos for breakfast and I have also been known to eat pancakes, scrambles, and/or hashes for dinner!  For this meal I thought I would take breakfast and dinner and mash them together to make breakfast nachos!

I started with what I consider a typical breakfast scramble and then added some nutritional yeast to give it a cheesy taste.  I wanted to add beans to the mix too because, well, beans are delicious.  I chose to use refried beans because in addition to adding to the flavor they also help the scramble stick on to the smashed potatoes.

Making smashed potatoes is an easy process.  First boil the potatoes whole and then use a jar to smash them down.  After that, just spray, season, and bake!



Smashed Breakfast Nachos

Smashed Breakfast Nachos

  • Servings: 3
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  • 10-12 small red potatoes
  • olive oil cooking spray
  • 1/2 tsp garlic powder
  • 1/2 tsp Cajun seasoning
  • 1 block firm, light tofu
  • 1 large white onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 8 oz sliced mushrooms
  • 4-8 cloves of garlic
  • 3/4 tsp cumin
  • 1/2 c. nutritional yeast (optional, but highly recommended)
  • 3/4 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp jalapeno salt
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1 tsp lime juice (about 1/2 a lime)
  • 1 1.45 oz can vegetarian refried beans
  • pickled jalapenos (optional)
  • hot sauce (optional)


1. Press the tofu and preheat the oven to 350 degrees Fahrenheit.
2. Place the potatoes in a large (5 qt) sauce pan and cover with water. Use the stove top to bring the water to a boil and cook for 10-20 minutes or until the potatoes are tender.
3. While the potatoes are boiling, chop the onion and set half aside.  Chop the bell pepper.  Place half of the onions and the peppers in a large (5 qt) sauce pan.  Mince the garlic and place in the sauce pan. Add mushrooms to the sauce pan, breaking up larger ones with your hands as you go. Place the sauce pan on the stove and cook over medium heat. (Add a tbsp of vegetable broth or lime beer if necessary to prevent sticking) Cook for 5-10 minutes, stirring often.
4. Once the mushrooms release their liquid and about half of it evaporates, crumble in the tofu into the pot. Before stirring, sprinkle the turmeric on to the tofu. Stir. Add the remaining seasonings, nutritional yeast, and lime juice and stir. Turn off the heat.
5. Once the potatoes are tender pour them into a strainer and rinse with cold water. Take each potato and use a jar to smash each one.  Place the smashed potatoes on a parchment lined baking sheet. Spray with olive oil spray and sprinkle on half of the seasonings (the measurement is really just an estimate so just eyeball it). Bake for 8 minutes, then flip the potatoes and spray and season again.  Bake for another 7 minutes or until the potatoes are golden around the edges.
6. Warm up the beans and reheat the scramble mixture if necessary.  Top each with beans, scramble mixture, and raw onion from “step 3”.  Add jalapenos and hot sauce if desired.

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