× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Nacho Usual Breakfast

Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast.

Share this

Print Recipe
Potato Type: Russet
Prep Method: Baked



Prep Time

10 Mins

Cook Time

35 Mins


Serves 4


Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast.


  • 1 lb. sliced russet potatoes, cut to between 1/8-inch and 1/4-inch thickness
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon chipotle powder (optional)
  • 1 teaspoon vegetable or olive oil
  • 1 cup shredded or roughly chopped spinach leaves
  • 3/4 cup liquid egg whites
  • 3 large eggs
  • 1/8 teaspoon salt
  • Dash black pepper
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup salsa


  1. Preheat oven to 425 °F.
  2. Spray a large baking sheet with nonstick spray.
  3. In a large bowl, toss potato slices with chili powder, cumin, chipotle powder (if using), and oil. Spread on the baking sheet, with as little overlapping as possible.
  4. Bake until tender on the inside and slightly crispy on the outside, about 25 minutes. For crisper potatoes, cook for 5 – 10 more minutes, or until potatoes reach desired texture.
  5. About 5 minutes before potatoes are done, combine egg whites, eggs, salt, and pepper in a medium-large bowl. Add 1 tbsp. water, and thoroughly whisk. Bring a skillet sprayed with nonstick spray to medium heat. Cook and scramble until set, about 3 minutes.
  6. Arrange cooked potato slices on a serving dish. Top with spinach and scrambled eggs. Sprinkle with cheese, and top with salsa. Serve immediately!


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving













Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up