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Breakfast Nachos

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Half-Baked Harvest
Updated Sep 18, 2017
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Simple and quick breakfast nachos!

More About This Recipe

  • Got morning guests? Try this fun way to entertain early in the day. You know what could make nachos even better? Eating them for breakfast or brunch! Oh yeah… adding eggs and all the fixings to make them breakfast or brunch-worthy. I know what you're thinking—nachos for breakfast? One, that sounds kind of odd, and two, not all that balanced. But hear me out before you judge. These breakfast nachos have protein, grains and veggies. A great way to kickstart your day! The base for these nachos are the crazy delicious Food Should Taste Good™ tortilla chips, which come in different flavors—blue corn, lime, multigrain and harvest pumpkin are just a few of my favorites. They’re also loaded with great ingredients like flax seeds AND they're gluten free. They're also, um, semi-addicting. Once you’ve picked your favorite flavor of chips, the rest goes pretty quickly. Just top with cheese, veggies, beans and olives. Bake in the oven and then add scrambled eggs, spicy sour cream and fresh toppings like avocado, cilantro and jalapenos. Totally my kind of breakfast!! What a great way to start your day!

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Breakfast Nachos

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 17
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Ingredients

  • 1 bag (5.5 oz) Food Should Taste Good™ Tortilla Chips Multigrain
  • 2 cup shredded Mexican cheese, divided
  • 1/2 lb cooked chorizo
  • 1/2 cup corn
  • 1/2 cup black olives, sliced
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/4 cup sour cream
  • 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 4 eggs
  • 1/4 cup heavy cream
  • Pinch of salt
  • 2 tablespoons butter
  • 1 cup salsa
  • 1 avocado, sliced
  • 1/2 cup sliced cherry tomatoes
  • 1/4 cup sliced jalapeños
  • 1/4 cup chopped cilantro

Instructions

  • Step 
    1
    Preheat the oven to 425° F. Arrange the tortilla chips on a baking sheet. Sprinkle with about 1 cup of cheese. Add the black beans, chorizo, corn, and black olives. Add the remaining cheese.
  • Step 
    2
    Bake for 10-15 minutes or until the cheese has melted.
  • Step 
    3
    Meanwhile, combine the sour cream and taco seasoning until well blended. Set aside for serving.
  • Step 
    4
    To make the eggs, whisk together the eggs, heavy cream and a pinch of salt. Heat a large skillet over medium heat and add the butter. Pour in the egg mixture and let sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding the eggs over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat. They will continue to cook as they sit.
  • Step 
    5
    Remove the nachos from the oven and top with scrambled eggs. Drizzle with the sour cream mixture and serve with freshly sliced avocados and cherry tomatoes, cilantro and jalapenos.

Nutrition

1110 Calories
75g Total Fat
44g Protein
63g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
1110
Calories from Fat
680
Total Fat
75g
116%
Saturated Fat
31g
157%
Trans Fat
1g
Cholesterol
335mg
111%
Sodium
2360mg
98%
Potassium
1040mg
30%
Total Carbohydrate
63g
21%
Dietary Fiber
13g
55%
Sugars
8g
Protein
44g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
50%
50%
Iron
35%
35%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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