Tex-Mex Waffle Nachos

 

4 slices Thick Cut Bacon, chopped

6 Homestyle Waffles, cut into wedges

3/4 cup Finely Shredded Cheddar Jack Cheese

4 Large Eggs

¼ teaspoon sea salt

¼ teaspoon Black Pepper

1 tablespoon Unsalted Butter

1 avocado, peeled, pitted and mashed

¼ small red onion, finely chopped

½ cup Medium Chunky Salsa

3 tablespoons chopped fresh cilantro

Hot sauce (optional)

 

Preheat oven to 425°. Line rimmed baking pan with parchment paper. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.