Having a big brunch or breakfast at home on Sundays is one of my favorite things to do. This is just one of the best ways that I’ve found to be able to enjoy my day off without spending a lot of money going out to eat.
And I can do it comfortably in my pajamas while I watch a movie on my laptop. Although I like to do a big brunch, I may not have enough energy to do it every Sunday, so these Breakfast Nachos are a great compromise for me.
Although these are more of a splurge than my regular weekday oats, they are still a great way to start the day.
The best part is that I am able to use up whatever ingredients I have left in my fridge to top the pizza. I have won.
Breakfast Nachos: What Makes Them Special?
There is really nothing special about these nachos, they are basically just nachos with scrambled eggs on top, but hey, what better excuse could there be to eat nachos for breakfast?
Adding brown breakfast sausage or crumbled bacon would make the nachos even more breakfast-y, but this time, I opted for a vegetarian version, which makes them even more breakfast-y.
Is There Anything Else I Can Add?
There are dozens of nacho toppings you can use, including eggs, cheese, black beans, tomatoes, onions, jalapeños, and sour cream.
You can also add these other ingredients to your nachos by scanning your refrigerator:
- Shredded chicken
- Crumbled breakfast sausage
- Roasted corn
- Diced green chiles
- Sliced radishes
- Pickled red onions
- Lime crema
- Hot sauce
Nacho Making Tips
There are a few simple tips that can really help you take your nachos to the next level when making them, even if you consider the snack to be a no-brainer.
- Make sure you use sturdy chips. If you want to eat tortilla chips, avoid those that are “thin and crispy” and opt for those that are thick and sturdy. That way, they can support all those delicious toppings.
- Make sure you layer your ingredients. For the best chip-to-topping ratio, layer your toppings so that there are no toppings on your chip or that your chip breaks under the pressure.
Recipe for Breakfast Nachos
There is nothing better than a good breakfast nacho to shake up our busy mornings or brunch routines. Moreover, there is no end to the topping options when it comes to this dish.
Prep Time: 20 minutes/ Cook Time: 12 minutes/ Total Time: 32 minutes
- 1 15oz. bag tortilla chips ($3.49)
- 4 oz. cheddar cheese, shredded ($1.25)
- 1 jalapeño ($0.18)
- 1 15oz. can black beans, rinsed and drained ($0.79)
- 4 oz. cheddar cheese, shredded ($1.25)
- 6 large eggs ($1.20)
- 1 Roma tomato ($0.36)
- 1/4 red onion ($0.09)
- 1/2 cup sour cream ($0.42)
- 2 Tbsp butter ($0.22)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- Prepare the tomato and the red onion by dicing them. Make slices of the jalapeño. Black beans should be rinsed and drained. Cheddar cheese should be shredded.
- The oven should be preheated to 350 degrees Fahrenheit. To make the eggs, mix together the salt, pepper, and eggs in a large bowl and whisk well.
- Over medium heat, melt the butter in a large nonstick skillet. The eggs will finish cooking in the oven). Once the mixture is hot, stir the whisked eggs into it, folding gently until the eggs are mostly set, but still slightly wet (they will finish cooking in the oven).
- Put parchment paper on a large baking sheet to make cleanup easier. Using a baking sheet, spread half the tortilla chips, half the eggs, half the black beans, and half the chopped cheese over the surface.
- After the first layer of chips, eggs, beans, and cheese is complete, repeat the process.
- Pre-heat the oven to 350 degrees and bake the nachos for 5-7 minutes, until the cheese is melted.
- After removing the nachos from the oven, top them with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Hot food should be served.
Serving: 0.25 batch ・ Calories: 933 kcal ・ Carbohydrates: 93 g ・ Protein: 31 g ・ Fat: 50 g ・ Sodium: 1249 mg ・ Fiber: 13 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Are you a nacho lover? Check out my Spicy Baked Black Bean Nachos!
Breakfast Nachos: How to Make Them – Step by Step Photos
Ensure the toppings are ready before you need them by preparing them first. The Roma tomato should be diced, the jalapeño should be sliced, and the red onion should be diced. Black beans in a 15 oz can should be rinsed and drained well. 4 ounces of cheddar cheese should be shredded.
Pre-heat the oven to 350 degrees Fahrenheit. In a bowl, combine 6 large eggs, ¼ teaspoons of salt, and ¼ teaspoons of pepper.
In a large nonstick skillet, heat 2 Tbsp butter over medium heat. Swirl the skillet once the butter has melted and the surface is coated. Using a skillet, add the whisked eggs and cook, gently folding and stirring, until mostly set, but still slightly moist. While the nachos are baking, the eggs will cook more, so do not fully cook them here.
Put parchment paper on a large baking sheet to make cleanup easier. Add ½ of a 15 oz. bag of tortilla chips to the baking sheet. A baking sheet does not need to be completely covered with chips.
Make a scrambled egg mixture by adding half of the scrambled eggs, half of the drained black beans, and half of the shredded cheese.
Then add another layer of chips, eggs, beans, and cheese.
In a preheated 350oF oven, bake the nachos for 5-7 minutes, or until the cheese has melted.
Add your cold and fresh toppings (about 1/2 cup each) such as tomato, onion, jalapeño, and sour cream. Make sure you serve it hot.
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