Beef Breakfast Nachos

This post contains affiliate links.  Please read my Disclaimer for more information.

These Beefy Breakfast Nachos are Amazing.

They have terrific flavor, they’re cheesy, gooey, meaty and they look great on a plate.  I said mmmmm with every bite.  

I’ve always believed in a good breakfast and this one hits the spot.  I don’t eat like this everyday ( I make do with a smoothie more often than not) I like something that will keep me satisfied.  It’s not like we need a snack at 10:30, right?  

I was browsing through a cookbook I received at Christmas, Sheet Pan Recipes, and came across a picture that looked delicious.  We had leftover pot roast so thought I would give it a try.  I changed it up just a bit, to make it mine and bingo!  Anyway, it’s a breakfast that leaves you satisfied and you won’t be hungry for hours, plus it’s just yummy.  So said my daughter in law as well:) 


  • Tater Tots (or similar)
  • Leftover Roast
  • Shredded Cheddar Cheese
  • Scrambled Eggs
  • Chopped Red Pepper
  • Salsa
  • Chopped Green Onions 
  • Sour Cream 


  • Preheat Oven to 450
  • On a cookie sheet lined with parchment, cook frozen potato type tots until crisp
  • Pile in the center of the baking sheet and sprinkle with shredded roast
  • Spoon on salsa
  • Top with scrambled eggs (cook so barely set)
  • Sprinkle on shredded cheddar cheese
  • Add chopped red peppers on top
  • Bake for 12 – 15 minutes until the cheese is melted and ingredients are hot
  • Spoon onto plates and top with chopped green onions and sour cream. 
  • Smile, take a bite, chew, say yum, and smile again.


5 from 1 vote

Beef Breakfast Nachos

A hearty breakfast that leaves you smiling and satisfied.  Great southwest flavors

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Inspired by Sheet Pan Recipes


  • 4 Cups Tater Tot Type Hashbrowns
  • 2 Cups Leftover Shredded Beef Roast
  • 3/4 Cup Salsa (any type you want)
  • 4 Scrambled Eggs (just til set)
  • 2 Cups Shredded Sharp Cheddar
  • 1 Red Pepper Chopped
  • 3 Chopped Green Onions
  • 1 Cup Sour Cream


  1. Cook Tater Tot Type Hashbrown's according to directions on package until crispy.  2.Make a pile in the center of pan  3. Sprinkle with shredded beef  4. Spoon Salsa over the beef   5. Place scrambled eggs on salsa    6. Sprinkle with shredded cheese   7. Place chopped red pepper on top  8. Bake in 450 oven for 12-15 minutes (until cheese is melted and mixture is hot  9. Serve with chopped green onions and sour cream

Recipe Notes


  1.  You can use green enchilada sauce instead of salsa.  Shredded Jalapeño Montery Jack cheese gives it a nice kick as well.  If you really like it spicy, add sliced jalapeño peppers with the red peppers

Fun Winter Bird Feeders to Make

This post contains affiliate links.  For more information, read my Disclaimer  These fun winter bird feeders are perfect to make with your kids or grandchildren.. My grandson loves watching the birds from my front window as they flit about in the tree outside.  He loves watching the “friendly” deer as well as they wander through the […]

Continue Reading

Delicious Philly Cheesesteak Pizza

This post contains affiliate links.  Please read my Disclaimer for more information Welcome back to Pizza Week and let me introduce the Philly Cheesesteak Pizza! If you like Philly Cheesesteak then you’re in for a treat this week!  I have a new pizza recipe I’ve been trying and have fallen head over heels in love […]

Continue Reading

How to Make Hayley’s Amazing Pot Roast

This post contains affiliate links.  Please read my Disclaimer for more information. Not gonna lie…Hayley’s famous in our family for her amazing Pot Roast.  It’s that good! It’s a really simple recipe.  But it’s so delicious and full of beef flavor you’re gonna lick your plate.  Paired with mashed potatoes, sautéed garlic mushrooms and gravy […]

Continue Reading