Breakfast for dinner? Yup, I’m boat that life. And if you are boat that breakfast life like me, you’ll love these high protein breakfast nacho boats that are packed with flavor and 12 grams of protein per serving with only 85 calories.
Okay, that intro was pretty cheesy. But do you know what’s cheesier?
Kidding. I’ll stop peppering you with dad jokes at this point. In all seriousness, this high protein breakfast recipe will really spice things up in your diet.
All right, let’s get to the recipe before all your eggs start hiding. I’ve heard most eggs are little chickens.
Breakfast Nacho Boats Ingredients
I’d like to give a nod to Gale from SkinnyMs.com for her taco-style skinny nacho boats that inspired this recipe.
These breakfast nacho boats come with a ton of different options and a world of possibilities. The recipe below is the easiest and one of the most macro friendly versions I’ve made. It calls for egg whites and turkey breakfast sausage, which could easily be swapped for whole eggs and bacon. If you have higher calorie or fat needs, adjust accordingly.
Outside of the base protein sources, you could swap the cream cheese for fat-free Greek yogurt if you wanted a less creamy mixture in your nacho boats. And you could omit the salsa or add in fresh sliced onions and tomatoes if you’d like. Lastly, these taste great with a bit of guacamole and hot sauce after they come out of the oven.
One final note: Be sure to cook most of the moisture out of your egg whites and cream cheese mixture. If it’s too runny, you’ll have a difficult time filling the nacho boats without a mess. Even when you get it right, I recommend pushing your nacho boats together, side by side. After they come out of the oven, it’s easy to slice between them with a knife to separate the melted cheese.
That’s about all you need to know. Get creative with your toppings and nacho boat filling!
- 3 large Bell Peppers, assorted colors for funzies
- 1 1/2 C (368g) Liquid Egg Whites (or 8 whole egg whites)
- 1 C (114g) Jimmy Dean Breakfast Turkey Sausage Crumbles*, optional (could swap for bacon as well)
- 4 oz (1/2 block) Fat-Free Cream Cheese, (could swap for 1/2 C Greek yogurt)
- 1/4 C (60g) Salsa, optional
- 1/2 C (56g) Fat-Free Shredded Cheddar
- 1 Jalapeno, optional
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large skillet, heat pre-cooked turkey sausage over medium heat (2-3 minutes) before adding egg whites and reducing heat to low-medium.
- While egg whites and sausage cook, remove seeds and slice each bell pepper into 8 vertical slices (cut into quarters and then cut those in half, vertically).
- When the egg whites are no longer runny, add cream cheese and salsa. Stir until everything is blended evenly.
- Lie pepper slices on a baking sheet and fill each "nacho boat" with egg white mixture. (I recommend pushing the pepper boats together before filling and slicing them with a knife post-baking to separate. This helps minimize spilling or run-off during cooking.)
- Top with fat-free cheddar and jalapeno should you desire. Place in the oven for 20 minutes.
- Serve warm and refrigerate leftover nacho boats for up to 3-4 days.
Nutrition Information:Yield: 24 Serving Size: 3 Nacho Boats
Amount Per Serving: Calories: 85Total Fat: 1.5gUnsaturated Fat: 0gCarbohydrates: 6gProtein: 12g
More Healthy Breakfast Recipes
Since you’ll have peppers on hand, you should definitely check out my air fryer breakfast potatoes and peppers! Here’s a handful of other favorites:
- 100-Calorie Breakfast Chili
- Cheesy Hash Brown Breakfast Muffins
- Everything You Need to Know About Protein Oatmeal
- 3-Ingredient Protein Powder Pancakes
If you make any of my recipes, I want to see your creations on Instagram. Be sure to tag me in your re-creation and I’ll share it with everyone!