egglife wraps are made with cage-free eggs, not flour.
Recipe and Photo by Holly Darnell, RDN @goldenrootsnashville
Jalapeño Cream Sauce:
1 cup mayonnaise
¼ cup brine from pickled jalapeños
¼ cup coconut milk
ranch seasoning
2 tsp sea salt
1 tsp black pepper
¼ cup cilantro chopped
½ cup pickled jalapeños
Breakfast Nachos:
2 egglife® wraps – any flavor
¼ cup hashbrowns, frozen
2 tbsp olive oil, divided
1 egg (salt and pepper, to taste)
1 tbsp vegan cheddar cheese
1 slice bacon, crumbled
1 tsp hot sauce (optional)
cilantro
jalapeño cream sauce
Mix mayonnaise, brine, coconut milk, ranch seasoning and salt and pepper in a medium bowl. In a food processor, mix jalapeños and cilantro until finely minced. Add to the sauce bowl, and mix well.
Preheat oven to 350. Cut wraps into 6 triangle shaped wedges. Brush with olive oil. Baked for 10 minutes, or until crisp.
While the chips are baking, cook hash browns according to package directions.
Heat a skillet over medium high heat. Crack egg in a small bowl and whisk with a fork until completely blended. Add to skillet and sprinkle with salt and pepper. Allow to set and cook, until bubble start to form, about 2 minutes. Remove from heat, add in cheese and break up with a wooden spoon until in small pieces
Cook bacon until crisp, either on the stovetop or in the microwave. Remove and crumble.
Toss hashbrowns in hot sauce. (Optional)
Place your chips on a plate and assemble! Chips + hashbrowns + egg + bacon + cilantro + jalapeño cream sauce. Enjoy!
NEW egglife wraps are made with eggs, not flour.
