These clean eating Pork Carnita Breakfast Nachos are loaded with quinoa, rice, lean pork, eggs, veggies and baked tortilla chips. Enjoy as an appetizer or as a main dish for brunch or supper!
Prep Time:30 minutes
Cook Time:4 hours
Total Time:4 hours 30 minutes
Yield:3-4 servings 1x
5 boneless centre loin pork chops (3/4″ thick)
1 tsp thyme
2 tsp oregano
1 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground coriander
2 tsp coconut sugar
One 15 ounce can tomato sauce (no salt added)
dash of salt and pepper
2 cups cooked rice and/or quinoa (seasoned with some garlic, oregano and/or cajun seasoning)
4 eggs (scrambled)
Half green pepper (chopped)
12 baby tomatoes (chopped)
1 cup grated cheese (tex mex or marble)
tortilla chips (homemade or store bought)
Add the pork chops to a large re-sealable freezer bag. Cut the lime in half and squeeze the juice from the lime. Add the juice and the remainder of the lime to the re-sealable bag.
In a small dish, combine the thyme, oregano, paprika, chili power, garlic powder, cumin, coriander and coconut sugar. Add to the pork, re-seal the bag and toss to coat. Marinate in the fridge for 6 hours or overnight.
Place the pork and the lime in the slow cooker (grease the slow cooker with cooking spray) and pour the tomato sauce over the pork chops. Sprinkle with salt and pepper. Cook on high for 3 – 3 1/2 hours.
Once cooked, pull apart the pork chops with a fork and mix around in the tomato sauce. Place a piece of parchment paper on a large baking sheet and spread the pork out on the sheet. Broil for 10 minutes.
Preheat the oven to 350 degrees.
In a large greased casserole dish, add the cooked quinoa/rice to the bottom of the dish and layer with half the cheese. Next, layer on the pork, scrambled eggs, green peppers, tomatoes, and remaining cheese.
Bake for 10-15 minutes, or until the cheese is melted. Remove from the oven and add tortilla chips by sticking them in the pork, egg, rice mixture. Bake for another 5-10 minutes.
Serve immediately. Eat on its own or serve with additional tortilla chips, salsa, sour cream and/or guacamole.
The leftover pork, egg, rice mixture can be stored in the fridge for 2 days. The tortilla chips will get soggy in the fridge so eat them all before you store the leftovers 😉 .
For the sprouted rice and quinoa in this recipe, I toasted it before cooking it using 1 clove of garlic and 1 tsp. of olive oil. (See the process in this Turkey Meatball Quinoa Bowl recipe). I also added a tsp each of oregano and cajun seasoning to the water once I started cooking the rice and quinoa blend. This added a hint of heat, which pairs nicely with the pork. If you prefer, you could definitely keep your rice/quinoa unseasoned for this recipe.