Best 2 Easy Breakfast Nachos Recipes

Nachos, a beloved Tex-Mex dish, takes on a new twist with this easy breakfast rendition. This flavorful and versatile dish is perfect for a hearty and delicious start to the day. With simple ingredients and minimal preparation, you can whip up a delightful breakfast that combines crispy tortilla chips, fluffy eggs, melted cheese, and a variety of fresh toppings.

This recipe article offers three variations of breakfast nachos to cater to diverse preferences. The classic breakfast nachos feature scrambled eggs, cheddar cheese, Pico de Gallo, and guacamole. For a vegetarian delight, the veggie breakfast nachos substitute the eggs with roasted bell peppers, mushrooms, and spinach, while the breakfast burrito nachos combine the best of both worlds with a filling of scrambled eggs, black beans, and salsa.

Each variation is customizable, allowing you to add your favorite ingredients and create a personalized breakfast nacho experience. Whether you prefer the classic flavors of scrambled eggs and cheese or enjoy the vibrant combination of roasted vegetables and salsa, these recipes provide a delicious and satisfying way to kick off your day.

Check out the recipes below so you can choose the best recipe for yourself!

BREAKFAST NACHOS

Breakfast Nachos image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

8 homemade or thawed frozen waffles, cut into triangles (like tortilla chips)
1 pound breakfast sausage, casings removed and meat crumbled
1 tablespoon olive oil
6 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon maple syrup
2 cups shredded sharp Cheddar
1 avocado, thinly sliced
1/2 cup quartered cherry tomatoes
3 scallions, white and light green parts only, thinly sliced
1 jalapeno, thinly sliced
1/4 cup chopped fresh cilantro
Hot sauce, for serving, optional
Sour cream, for garnish

Steps:

Preheat the oven to 350 degrees F.
Put the waffle triangles on a rimmed baking sheet and bake for 5 to 7 minutes to dry out a bit. Remove from the oven and turn on the broiler.
Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
Heat another large nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
Top the waffles with the sausage, drizzle with the maple syrup and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.
Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeno and cilantro. Serve with hot sauce if desired and garnish with sour cream.

BREAKFAST NACHOS

Breakfast Nachos image

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra scallion).

Provided by Julia Turshen

Categories HarperCollins Breakfast Brunch Avocado Egg Tortillas Cilantro Jalapeño Cheese Sour Cream Peanut Free Soy Free Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 large tomatoes, finely diced
1 avocado, peeled, pitted, and finely diced
3 tablespoons minced red, yellow, or white onion
1 large handful fresh cilantro, finely chopped (a little stem is fine)
3 tablespoons sliced pickled jalapeños (or 1 whole pickled jalapeño), finely chopped
2 tablespoons fresh lime juice
Kosher salt
6 large eggs
1 tablespoon unsalted butter
6 ounces [170 g] tortilla chips (about 6 cups)
1 cup [110 g] coarsely grated sharp cheddar cheese
1 cup [110 g] coarsely grated Monterey Jack cheese
½ cup [120 g] sour cream

Steps:

Position your oven rack 6 inches [15 cm] from the broiling element and turn the broiler to high.
Place the tomatoes, avocado, onion, cilantro, pickled jalapeños, and lime juice in a large bowl and season with ½ teaspoon kosher salt. Mix gently to combine and season to taste with more salt if needed. Let the mixture sit while you prepare the nachos.
Place the eggs and ½ teaspoon salt in a small bowl and whisk well to combine. Place the butter in a medium nonstick skillet over medium heat. Once it melts, add the beaten eggs and cook, stirring, until the eggs are just set, about 2 minutes. Turn off the heat and reserve the mixture.
Lay the chips in an even layer on a sheet pan and sprinkle evenly with half of the cheddar cheese and half of the Monterey Jack cheese. Evenly divide the scrambled eggs on top of the cheese layer and then evenly sprinkle the rest of the cheese on top of the eggs.
Broil until the cheese is melted, about 2 minutes (but keep an eye on the nachos as broilers vary and yours might take a little less or a little more time).
Top the nachos with the tomato mixture and dollop the sour cream on top. Serve immediately.

Tips:

Use fresh ingredients whenever possible. This will make your nachos taste their best.
Don't be afraid to experiment with different toppings. There are endless possibilities, so get creative and find what you like best.
Make sure to cook the nachos until the cheese is melted and bubbly. This will ensure that they are nice and gooey.
Serve the nachos immediately. They are best when they are hot and fresh.

Conclusion:

Breakfast nachos are a delicious and easy way to start your day. They are also a great way to use up leftover ingredients. So next time you are looking for a quick and easy breakfast, give breakfast nachos a try. You won't be disappointed!