Breakfast Nachos

I first fell in love with eating simple nachos when I was living in Dallas, Texas. It was one of those throw together snacks, or meals that I pretty much lived on when I was living alone, and I was fine with that. There was something to be said about the simple nacho. A chip, some cheese, and fresh or pickled jalapeno slices. When my wife and I began living together, we would probably eat nachos at least once a week. Making nachos is still part of our weekly meal, maybe once every two weeks, but the throw together plate of grub is always present. Nachos are one of my daughter’s favorite meals as well.  Now if you know me, I’ve taken nachos to another level. I’m not the one who thinks you have to have just a plate of meat, cheese, and some avocado. I’ve made everything from chicken mole nachos, pizza nachos, BBQ nachos, and heck, even Greek style nachos. You can tell I love making nachos, not only that but allowing the plate to be the simple palette of what is to be created.  This is where I was hungry, it was brunch time, and I wanted to make breakfast nachos. These were awesome.

Breakfast Nachos Recipe

These nachos can be transformed into some of your favorite breakfast items, and can also be served any time of day. I mean who doesn’t love breakfast for dinner, right?

Let’s get started.

Ingredients:

  • A bag of your favorite nacho chips
  • 1 cup of Monterrey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 4 slices of bacon, cooked and crumbled
  • 1 small shallot, thinly sliced
  • 1/2 whole jalapeno pepper, thinly sliced
  • 1/2 cup of black beans, cooked
  • 1 tsp oil
  • 1 whole egg, cooked to your liking
  • salt and pepper, to taste

Start by preparing all of your ingredients. Once everything is cooked set aside as we will finish the nachos in a preheated oven.

Preheat the oven to 375 degrees.

To a baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans, and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer. Yes, these are double layer nachos. Remember, I was hungry?

Ingredients for making breakfast nachos

Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.

During this time, heat a non-stick skillet on medium heat. Add the oil and let this cook for a minute or two, then crack in the egg. I went sunny side up on this one as I want the yolk to be part of the action as well, and I love a good sunny side or over easy egg.  Cook the egg, and season with salt and pepper.

Once the egg is cooked, remove the nachos from the oven, and slide the egg on top.  Now you are ready to serve.

Breakfast Nachos

These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans, that when paired with the spiciness of the shallot and jalapeno pepper, I mean, c’mon? If you are looking for something creative to do with your nachos, don’t be afraid to try these. I know I’ll be making some version of these in the very near future.

Breakfast Nachos
Author: 
Recipe type: Breakfast, Nachos, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • A bag of your favorite nacho chips
  • 1 cup of Monterrey jack cheese, shredded
  • ¼ cup cheddar cheese, shredded
  • 4 slices of bacon, cooked and crumbled
  • 1 small shallot, thinly sliced
  • ½ whole jalapeno pepper, thinly sliced
  • ½ cup of black beans, cooked
  • 1 tsp oil
  • 1 whole egg, cooked to your liking
  • salt and pepper, to taste
Instructions
  1. Start by preparing all of your ingredients. Once everything is cooked set aside as we will finish the nachos in a preheated oven.
  2. Preheat the oven to 375 degrees.
  3. To a baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans, and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer. Yes, these are double layer nachos. Remember, I was hungry?
  4. Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.
  5. During this time, heat a non-stick skillet on medium heat. Add the oil and let this cook for a minute or two, then crack in the egg. I went sunny side up on this one as I want the yolk to be part of the action as well, and I love a good sunny side or over easy egg. Cook the egg, and season with salt and pepper.
  6. Once the egg is cooked, remove the nachos from the oven, and slide the egg on top. Now you are ready to serve.
  7. These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans, that when paired with the spiciness of the shallot and jalapeno pepper, I mean, c'mon? If you are looking for something creative to do with your nachos, don't be afraid to try these. I know I'll be making some version of these in the very near future.

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>