Breakfast Nachos

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These Breakfast Nachos make an incredible breakfast but they are so delicious you may also want to try them for lunch or dinner.

Confession: we eat nachos like they’re going out of style. Well, chips & salsa, burritos and anything with the tex mex vibe going for it is like our crack. {Good example here}. Pretty sure we were Mexican in another life. A different story for a different time 🙂

Anyways, I make nachos for dinner a lot because they are delicious, easy, southwesty, fast, and just amazing. Southwesty is a technical term fyi. I Instagrammed a photo a few months back of our healthified dinner nachos and got a huge response with many of you asking for the recipe so here she blows. Story behind the healthified nachos? We were eating regular nachos so much that I felt the need to lessen the guilt by using baked chips and lots of veggies. —>true fact.

Well months later, nachos have continued to consume my every thought and one morning I got the brilliant idea to turn these bad boys into breakfast.

Pretty sure these are the best things in the world. And would take less time to make than pancakes. And are tastier.

Wait, no. I take it back. These are amazing smothered in warm syrup. And these are awesome too….except they’re waffles. So never mind. Who am I kidding? I love breakfast too much to make a fair decision.

Anyways, these come highly recommended from us and make amazing breakfasts, dinners or even lunches! Here’s how you make ’em:

Start by cracking some eggs into a bowl and adding in some s&p. A splash of cream works magic but if you don’t have it, leave it out. Melt some butter over medium low heat in a non stick pan. I used these pretty blue ones from Teflon.

Pour your eggs in and work them around the pan until they start scrambling and coming together.

After a few minutes, they’re done! Don’t over cook these please!

Remove the eggs from the pan and set aside just for a minute.

Wipe that pan out with a paper towel {why you need to use nonstick pans!!}….

and line the bottom with some baked tortilla chips. These were the 1/2 the fat chips from Trader Joes.

Spread the scrambled eggs evenly over the chips

and top with cheddar cheese.

Throw this under the broiler for a minute or two until all that cheese is melty.

Add any desired toppings you like and serve! I used avocado, tomatoes, cilantro, onion and salsa because it’s what I had on hand. I’ve added chopped fresh baby spinach, guacamole, sour cream, corn, black beans, olives, sausage and green peppers to my nachos before and all are delicious! Experiment and see what you like 🙂 Here’s the printable:

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5 from 1 vote

Breakfast Nachos

These Breakfast Nachos make an incredible breakfast but they are so delicious you may also want to try them for lunch or dinner.

servings 2 servings

Prep Time 10 mins

Cook Time 3 mins

Total Time 13 mins

Ingredients

• ▢ 1 tablespoon butter
• ▢ 5 eggs
• ▢ 1 tablespoon cream optional
• ▢ salt & pepper
• ▢ 1/2 cup cheddar cheese
• ▢ 1 1/2 cups baked tortilla chips

any desired toppings:

• ▢ avocados
• ▢ tomatoes
• ▢ salsa
• ▢ cilantro
• ▢ sour cream
• ▢ beans
• ▢ onions etc.

US Customary - Metric

Instructions

• Preheat nonstick skillet over medium low heat. Melt butter in pan.
• Crack eggs into a small bowl and whisk with salt, pepper and cream {optional}. Pour into hot pan and stir constantly until eggs scramble and are cooked to your liking.
• Remove from pan. Wipe pan out with paper towel. Spread tortilla chips on the bottom of the pan in an even layer.
• Top with scrambled eggs and cheese. Place under the broiler until cheese is completely melted. Remove. Top with any desired toppings and serve.

Nutrition

Calories: 705kcal | Carbohydrates: 70g | Protein: 31g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 464mg | Sodium: 746mg | Potassium: 414mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1252IU | Calcium: 402mg | Iron: 3mg

Course: Breakfast

Cuisine: Mexican

Keyword: breakfast nachos

Disclosure: I was not paid to say nice things about Teflon and/or their pans. I was sent two pans to review.