Breakfast Nachos | The BakerMama


It’s nacho average breakfast, y’all! These Breakfast Nachos take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast! 

Breakfast Nachos by The BakerMama

Breakfast Nachos

Inspired by leftovers from my Build-Your-Own Breakfast Taco Board, these nachos are incredible, y’all! Tortilla chips spread with refried beans then topped with breakfast favorites like sausage, scrambled eggs, roasted potatoes, bacon, shredded cheese and pickled jalapeños. Yummy, right?

Because this is meant to be a creation made from leftovers from the Breakfast Taco Board, I don’t have exact measurements for the ingredients. Adjust according to your needs! Here’s a good guide though:

  • tortilla chips or home-baked tortilla chips
  • refried beans
  • shredded monterey jack & cheddar cheese blend
  • cooked breakfast sausage
  • scrambled eggs
  • breakfast potatoes
  • baked bacon, chopped
  • pickled jalapeños
  • prepared pico de gallo
  • chopped fresh cilantro
  • cotija cheese
  • lime wedges
  • prepared guacamole
  • hot sauce

No leftovers? That’s no problem! Scramble some eggs, bake some bacon, roast some potatoes, and get ready to fall in love. Though it won’t be as convenient or quick, the end result is the same delicious breakfast and brinner.

Breakfast Nachos by The BakerMama

Layer and Bake!

While the oven heats, line a rimmed sheet pan with foil and spray generously with non-stick cooking spray. First spread each tortilla chip with a thin layer of refried beans and place in a single layer, close together, on the sheet pan. Then sprinkle each chip with a little cheese and top with some breakfast sausage, scrambled eggs, breakfast potatoes and chopped bacon. Sprinkle more cheese all over the toppings on each chip and then top each chip with a slice of pickled jalapeño.

Breakfast Nachos by The BakerMama

Bake the nachos for 15-20 minutes, rotating the sheet pan halfway through, until the cheese is melted and starting to turn golden brown in spots.

Then top with pico de gallo, cilantro, and cotija cheese with some lime wedges, guacamole and hot sauce on the side. That’s it! Be still my breakfast AND nacho-loving heart! Breakfast nachos will be on repeat in this house from now on. Enjoy!

Breakfast Nachos by The BakerMama

I hope you’re inspired to make these amazing Breakfast Nachos for your family! It’s a perfect way to use up leftovers and make breakfast memorable and delicious. Be sure to tag me on Instagram @thebakermama when you make it so I can see. I just love seeing how inspired and creative y’all get with the ideas I share!

xoxo,


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Breakfast Nachos by The BakerMama

Breakfast Nachos


  • Author:
    The BakerMama

  • Prep Time:
    15

  • Cook Time:
    15

  • Total Time:
    30 minutes

Description

It’s nacho average breakfast, y’all! These Breakfast Nachos take ordinary tortilla chips piled with savory breakfast sausage, scrambled eggs, bacon and fresh avocado for a deliciously unique breakfast!


  • tortilla chips or home-baked tortilla chips
  • refried beans
  • shredded monterey jack & cheddar cheese blend
  • cooked breakfast sausage
  • scrambled eggs
  • breakfast potatoes
  • baked bacon, chopped
  • pickled jalapeños
  • prepared pico de gallo
  • chopped fresh cilantro
  • cotija cheese
  • lime wedges
  • prepared guacamole
  • hot sauce

Instructions

  1. Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
  2. Spread each tortilla chip with a thin layer of refried beans and place in a single layer, close together, on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some breakfast sausage, scrambled eggs, breakfast potatoes and chopped bacon. Sprinkle more cheese all over the toppings on each chip and then top each chip with a slice of pickled jalapeno.
  3. Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
  4. Remove from oven and let rest a few minutes before sprinkling all over with pico de gallo, cilantro and cotija cheese. Serve with lime wedges, guacamole, and hot sauce.

 

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