I can’t get enough Mexican food, and I’ve always said I could eat it every day and never get sick of it. I guess now’s the time to put myself to the test with breakfast nachos!
They’re perfect for your next brunch or breakfast with family over the holidays. Whip them up with a side of mimosas and enjoy!
Breakfast Nachos Recipe:
- Nonstick cooking spray
- 8 eggs (large)
- 6 tbsp. milk
- Salt and pepper
- 6 bacon slices, cut into pieces
- 1/2 of a 13 oz. bag corn tortilla chips
- 6 oz. grated Monterey jack cheese
- 1/4 cup salsa
- 3 tbsp. chopped cilantro
- 1 avocado
- 4 tbsp. sour cream
- Hot sauce
Preheat your oven to 400 degrees and line a baking sheet with foil, and spray it down with cooking spray. In a medium bowl, beat the eggs, milk, 1 1/2 tsp. salt and 6 grinds of pepper. Cook the bacon in a skillet and use a wood spoon to break apart the bacon as it cooks. Transfer the bacon to a paper towel-lined plate and leave the bacon drippings in the skillet.
Take half of the chips and pile them on the baking sheet and sprinkle half of the Cheddar cheese, half of the Monterey jack and half of the bacon on top. Create a second layer with the rest of the chips, cheese and bacon, and bake until the cheese is melted (about 7 minutes). Add the eggs to the pan with the bacon drippings and cook, stirring with a spatula until the eggs are set but still moist (about 5 minutes), then remove them from the heat. Spread the cooked eggs on top of the nachos and add salsa, cilantro, avocado and some sour cream, and serve with hot sauce and a side of salsa!