Quick and Easy Breakfast Nachos

macro-friendly, egg whites, breakfast nachos.


  • 1 Cut Da Carb Wrap
  • 3 g oil spray (2 sprays)
  • 1.5 tsp kosher salt (divided)
  • 6 Tbsp egg whites (100 g)
  • 1 egg
  • ¼  cup low-fat cottage cheese (60 g)
  • Pinch of pepper
  • 1 pepper jack Laughing Cow cheese wedge
  • 2 Tbsp tomato, diced (30 g)
  • 1 Tbsp red onion, diced (10 g)
  • 2 Tbsp avocado diced (20 g)
  • 1.5 Tbsp fat-free sour cream or Greek yogurt (20 g)
  • Cilantro


  1. Turn the pan to high heat, spray with a light mist of olive oil spray.  Holding your wrap so the length runs left to right, rip the Cut Da Carb wrap into strips, (if it doesn’t rip into straight lines, turn it the other way!) Then stack them on top of each other, and using kitchen scissors, right over the pan, cut the strips into triangles and let them drop into the hot pan. Immediately spray with another mist of olive oil spray, this should equal about 3 grams of oil. Sprinkle with at least ½ tsp kosher salt. Maybe more to taste.
  2. Toss the chips around right away to avoid letting them stick to each other.  Let them cook in the pan, tossing often, for a few minutes until golden brown and crispy. Remove from the pan.
  3. Whisk together egg whites, egg, cottage cheese, remaining 1 tsp salt and pinch of pepper.  Turn your pan back on to medium heat and spray with a light mist of cooking spray. Add eggs and cook gently for 5-7 minutes until set, adding laughing cow cheese half way through to get it all melted in and combined well. Sprinkle with any additional salt and pepper to taste.
  4. Top plate of chips with crumbled egg mixture, diced tomatoes, red onion, avocado, sour cream, and fresh cilantro. Serve with shredded lettuce for more of a taco salad experience!


To track: Search My Fitness Pal for “Lillie Eats and Tells Quick and Easy Breakfast Nachos”


Keywords: breakfast, nachos, eggs, low-calorie, macro-friendly