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Sweet Potato Breakfast Skillet Nachos

This hearty breakfast recipe is packed with veggies and savory goodness. No wonder it’s called the most important meal of the day!

50 mins
6 Serving(s)
Sweet Potato Breakfast Skillet Nachos


  • 1 (20 oz.) Pictsweet Farms frozen sweet potato waffle fries
  • 4 Babybel snack cheese
  • 1 (15-oz.) can Full Circle black beans, drained & rinsed
  • 1 large red bell pepper, diced
  • 1 medium red onion, diced
  • 2 large eggs
  • 1/2 cup Herdez salsa verde
  • 2 tbsp. Schnucks plain nonfat Greek yogurt
  • 1 avocado, sliced
  • 2 green onions, sliced
  • 1 tbsp. chopped cilantro


  1. Bake sweet potato fries on rimmed baking sheet according to instructions. Remove from oven and set aside.
  2. In a small bowl, remove outer wax shell and shred Babybel cheese rounds with a box grater.
  3. Set oven to broil on low. In a cast-iron skillet, arrange sweet potato fries on bottom. Layer with half of cheese, beans, bell pepper and red onion. Top with remaining ingredients and make 2 shallow nests to crack eggs into. Season with salt and pepper if desired
  4. Broil on low in middle of oven until egg is cooked but yolk is still runny, 3–5 minutes. Remove and set aside.
  5. In a small bowl mix together salsa verde and yogurt until combined. Serve on top of skillet nachos with your choice of avocado, green onions & cilantro.

Nutrition Facts

406 Calories Per ServingFat: 21gSaturated Fat: 5gCholesterol: 72mgSodium: 531mgCarbohydrates: 43gFiber: 9gSugars: 8gProtein: 14g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe