Breakfast Nachos Recipe
American · Main course · 25 min total
A fun, hearty twist on traditional nachos, loaded with scrambled eggs, crispy bacon, melted cheese, and all your favorite breakfast toppings.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
620
kcal/serving
kcal/serving
Ingredients
- 1/2 lb bacon strips
- 8 large eggs
- 1/4 cup milk
- Salt and black pepper to taste
- 1 (10 oz) bag tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced green onions
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble.
- In a bowl, whisk eggs with milk, salt, and pepper. Scramble in the same skillet over medium-low heat until just set. Remove from heat.
- Spread tortilla chips in an even layer on the prepared baking sheet. Top with scrambled eggs, crumbled bacon, and shredded cheese.
- Bake for 5-7 minutes until cheese is melted and bubbly.
- Top with cherry tomatoes, green onions, sour cream, cilantro, and jalapeño if using. Serve immediately.
Tips
- For extra heat, add a drizzle of hot sauce before serving.
- Substitute sausage or ham for bacon if desired.
- Best served fresh, but leftovers can be reheated in the oven.
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