Breakfast Nachos
Breakfast gets a bold makeover with these irresistible nachos! Perfectly scrambled eggs cascade over crispy tortilla chips, while melted cheese blankets every delicious layer.
Topped with sizzling bacon, creamy avocado, and zesty fresh garnishes, it’s a crowd-pleasing twist on traditional breakfast that’s ready in minutes!
Variations & Substitutions
Try using pita chips instead of tortilla chips for a Mediterranean twist. Swap bacon for turkey sausage or chorizo for different flavor profiles. For vegetarian options, black beans make an excellent protein substitute.
You can even use different cheese combinations – pepper jack adds a nice kick, while monterey jack provides a mellower flavor.
Tips & Tricks for Perfect Results
My top tip is using thick, sturdy chips that can handle all the toppings without breaking. I always layer my ingredients strategically – this ensures every chip gets its fair share of toppings.
When cooking the eggs, I pull them off the heat while they’re still slightly wet since they’ll continue cooking in the oven. And I never skip preheating the oven – it’s crucial for achieving that perfect cheese melt.
Making the Recipe Stand Out
A drizzle of hot honey creates an amazing sweet-spicy contrast. I sometimes add crispy hash browns between layers for extra crunch.
Fresh herbs like cilantro or parsley brighten everything up. And I always serve with multiple sauce options – perhaps a chipotle cream or fresh salsa verde alongside the traditional toppings.
Storage & Reheating
For storage, separate the cold toppings from the chips and cheese – this prevents sogginess. The assembled nachos keep in an airtight container for up to 2 days. When reheating, use a 300°F oven for 5-7 minutes until the cheese melts again.
The air fryer works great too – 370°F for 6-7 minutes gets everything perfectly crispy. Just remember to add fresh toppings after reheating.
Breakfast Nachos
Ingredients
- 1 bag sturdy tortilla chips
- 8 large eggs
- 3 tablespoons milk
- 1¼ cups shredded cheddar cheese
- 6 strips bacon cooked and crumbled
- 1 avocado sliced
- 1 Roma tomato diced
- ¼ red onion diced
- ⅓ cup sour cream
- 3 scallions chopped
- 1 jalapeño sliced (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Whisk eggs with milk, salt, and pepper in a large bowl.
- Melt butter in a skillet over medium heat and cook eggs until mostly set but still slightly wet.
- Layer half the chips on a parchment-lined baking sheet.
- Top with half the eggs, cheese, and bacon.
- Repeat layering with remaining chips, eggs, cheese, and bacon.
- Bake for 5-7 minutes until cheese melts.
- Top with fresh ingredients: tomatoes, avocado, onion, sour cream, scallions, and jalapeños.
