Breakfast Berry Nachos Recipe

Breakfast Berry Nachos

Prep Time:10 minutes
Cook Time:4 to 5 minutes

Katie Workman, author of The Mom 100 Cookbook, transforms this appetizer favorite into a breakfast treat by simply brushing whole wheat pitas with melted butter, sprinkling with cinnamon and sugar then baking until crisp. She suggests topping with a colorful assortment of Driscoll's berries and a dollop of yogurt. A sweet wake-up call for those sleepy school mornings.


  • 4 whole wheat pita breads
  • 1 tablespoon melted butter
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup plain yogurt (preferably Greek)
  • 1 tablespoon honey
  • 2 cups assorted Driscoll's Berries, such as blueberries, raspberries, blackberries, and sliced strawberries
  • Maple syrup for drizzling (optional)
  • Sweetened shredded coconut for sprinkling (optional)
  1. Preheat a toaster oven or regular oven to 350°F.

    Place the pitas on a baking sheet and brush the pita breads lightly with the melted butter. Evenly sprinkle the sugar and cinnamon over the pitas. Cut each pita into 6 wedges and bake pita triangles 4 to 5 minutes, or until lightly toasted.

    Meanwhile, combine the yogurt and the honey in a small bowl.

    Divide pita wedges between 4 plates. Distribute about ½ cup berries over each plate. Use a small spoon to dollop small amounts of the sweetened yogurt over the top of the "nachos". Drizzle with maple syrup and/or sprinkle with the shredded coconut if desired.

Serving Size:

Total Fat:4.75g
Saturated Fat:2.28g
Total Carbohydrates:53.66g
Dietary Fiber:7.50g

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