Breakfast Nachos

Breakfast nachos feature scrambled eggs and crumbled breakfast sausage, plus cheese and your favorite toppings, all baked onto tortilla chips for a fun breakfast or breakfast-for-dinner meal.

 

I love the nachos/tacos/burritos for breakfast idea. So on board!

Previously I've shared these breakfast tacos and these freezer-friendly breakfast burritos, which are easy to customize. There's also breakfast pizza!

There’s something about remaking dinner foods for breakfast that’s every bit as appealing to me as having breakfast for dinner.

(Check out our favorite breakfast for dinner ideas if you need a reason to put that on the menu soon!)

Which, actually, is another way to eat today's recipe for breakfast nachos - they can be a meal in the morning or at night!

Our mornings tend to be a little hectic. I start work at 5 or 6, then the kids are up and have to get to school, my husband has to help with them and get ready for work.

It’s all chaos until they’re out the door and I’m back to my deadlines in peace and quiet. (Cause our dog doesn’t bark. Pretty much ever.)

So nachos for breakfast aren’t so much a weekday splurge around here.

We’re more of an overnight oatmeal jars and oatmeal squares sorta family during the week. Easy, make-ahead, ready and waiting.

But I’ve definitely got this rocking on the weekends.

I mean, really, it’s the best way to start the day.

Unless you are a can’t-function-before-coffee person, then it’s the second best way. Followed closely by a mimosa kinda morning. Cause who doesn't love a little champagne to kick things off on the weekend?!

Back to the nachos at hand though.

Nachos for breakfast. It’s a thing. And you should get in on it.

OK, a few quick notes and substitutions for you.

Ingredient Notes:

• Sausage: I use a breakfast turkey sausage but you could definitely do a regular pork sausage or even a mix of a sausage and chorizo.
• Eggs: I find that 5 eggs is enough to scatter over the nachos, but feel free to scale that up or down to suit your preference.
• Cheese: I love using a sharp cheddar or Mexican blend cheese, but Monterey Jack or Pepper Jack cheese would also work. Or use a mix of different cheeses.
• Tomatoes: These add great color and flavor, but you could certainly skip them and just use salsa to serve the nachos with.
• Jalapeño: This doesn't add a ton of heat, just some extra oomph. Feel free to top the finished nachos with pickled jalapeños instead - or skip them all together.

One other thing on possible additions: You can also add some sautéed bell peppers, onions and/or zucchini or mushrooms to your breakfast nachos if you are a veggie lover like me. Diced green chilies are great, too.

And of course, add all of your favorite toppings!

This is a must!

Topping Ideas:

• Salsa or pico de gallo
• Greek yogurt or sour cream
• Avocado or guacamole
• Pickled jalapeno slices
• Sliced or pickled red onions
• Chopped fresh cilantro
• Sliced green onions

Grab your coffee mug, champagne flute, whatever you got going and dig into some breakfast nachos this weekend.

Enjoy!

XO,

Kathryn

P.S. If you are a nachos fan like we are, check out these loaded chicken nachos that are great for game days - or just an easy Friday night dinner!

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4 from 1 vote

Breakfast Nachos

Breakfast nachos feature scrambled eggs and crumbled breakfast sausage, plus cheese and your favorite toppings, all baked onto tortilla chips for a fun breakfast or breakfast-for-dinner meal.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Yield: 3 -4 servings

1x2x3x

Cook Mode

Ingredients

• 1 pound Italian turkey sausage (see notes)
• 5 large eggs, lightly beaten
• 2 roma tomatoes, chopped
• 1 jalapeno, seeded and finely chopped
• 8 oz tortilla chips
• 1 ½ cups shredded cheese (cheddar, Mexican blend, etc)

Optional toppings:

• Sour cream or Greek yogurt, salsa or pico de gallo, avocado or guac, pickled jalapenos, sliced green onions, etc

Instructions

• Preheat oven to 350. Line a baking sheet with parchment paper for easy clean up.
• Cook turkey sausage in skillet, breaking it up with a spoon or spatula as it cooks. Once cooked through and no longer pink, remove with a slotted spoon to paper towels to drain.
• Check your skillet. With turkey sausage, there’s a perfect amount of leftover grease to cook the eggs and remaining ingredients. If you’ve got a lot of grease, drain some of it out or use a paper towel to soak up some. If your pan is pretty dry, add a teaspoon or two of olive oil or butter to coat the bottom. Add your eggs and jalapeño and scramble until eggs are soft and mostly cooked. (They will continue to cook in the oven.) Stir in the tomatoes.
• Layer tortilla chips on the baking sheet then top with sausage, egg and tomato mixture and cover with cheese.
• Bake at 350 for 7-10 minutes, until cheese is melted. Serve with your favorite nacho toppings and enjoy!

Notes

Sausage: I use turkey sausage - hot or mild is fine - but you could definitely do a regular pork sausage or even a mix of a breakfast sausage and chorizo.

Cheese: I love using a sharp cheddar or Mexican blend cheese, but Monterey Jack or Pepper Jack cheese would also work. Or use a mix of different cheeses.

Tomatoes: These add great color and flavor, but you could certainly skip them and just use salsa to serve the nachos with.

Jalapeño: This doesn't add a ton of heat, just some extra oomph. Feel free to top the finished nachos with pickled jalapeños instead - or skip them all together.

Additions: You could also add some sautéed bell pepper or zucchini or mushrooms if you'd like some veggies on your nachos.

Nutrition

Serving: 1serving | Calories: 964kcal | Carbohydrates: 50g | Protein: 59g | Fat: 60g | Saturated Fat: 18g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 399mg | Sodium: 1628mg | Fiber: 8g | Sugar: 5g

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