Living in Arizona, we love our Mexican food around here. If you do too, read on to learn how easy it is to make these amazing loaded breakfast nachos! They're a great brunch option to feed a crowd or make for a fun and festive weekend breakfast idea. Think Cinco de Mayo. 🪅
If you are looking for a vegetarian version, you can easily omit the chorizo and/or use an egg substitute.
🌽 Ingredients
- Olive oil (1 tablespoon).
- Ground chorizo (½ lb). You can substitute your breakfast meat of choice. Breakfast sausage or bacon would be a good choice. To make vegetarian breakfast nachos simply omit the chorizo.
- Frozen corn (½ cup). You can also use fresh corn when it's in season. We listed frozen corn to make the recipe accessible any time of year. Frozen corn is preferred over canned.
- Canned black beans (½ cup). Drained and rinsed.
- Blue corn tortilla chips (½ of a 9 oz. bag). We use blue corn tortilla chips for flavor and presentation. You can substitute your favorite tortilla chip brand.
- Shredded cheddar cheese (2 cups). We recommend that you purchase a block of cheese and shred it your yourself. Pre-shredded cheese does not melt as well.
- Shredded Monterey Jack cheese (2 cups). Please see the note above. The same applies here.
- Salted butter (2 tablespoons).
- 8 large eggs. Beaten. If you are on a vegetarian diet and do not eat eggs, you can use tofu instead. This post for how to make vegan scrambled eggs by My Darling Vegan is helpful.
- Salt & pepper.
- Guacamole (½ cup).
- Pico de gallo (½ cup). You can use prepared pico de gallo or make your own. Our recipe for Grilled Fish Tacos with Roasted Tomato Salsa includes an easy and delicious recipe for homemade pico de gallo.
- Sour cream (2-3 tablespoons). Optional.
- 1-2 small jalapeños. Sliced. Optional.
- Chopped cilantro (¼ cup). For garnish. Optional.
- ½ small avocado. Sliced. For garnish.
📝 Instructions
Step 1. Preheat oven to 350°F (176°C).
Add olive oil to a medium non-stick skillet and heat over medium-high heat until oil shimmers.
Then bake in preheated oven (350°F (176°C)) until cheese is completely melted, about 5-7 minutes.
Serve warm.
🍳 Equipment
❓ Frequently Asked Questions
These nachos are best made fresh and served immediately.
Place any leftovers in an airtight container. You can store them in the fridge for a day or two. If you need more time, you can freeze them for up to two months. The tortilla chips will not retain their crispness so you will end up with something that is more like a casserole, but still delicious. Reheat in the microwave on high. If you'd like, you can add a layer of fresh chips to a plate and spoon the reheated nachos over the top.
It is not necessary to bake the chips, chorizo and cheese, but baking them has its benefits. Because the heat comes from below, baking will help crisp up the chips even more and allows the cheese to slowly melt and meld with the chips and chorizo. Broiling will only melt the cheese. You also run the risk of burning your nachos if you heat them under the broiler. It takes a little more time to bake them, but it's time well spent.
These nachos are easily adapted
🌮 Related Recipes
More Mexican-inspired breakfast recipes to make and enjoy!
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📖 Recipe
Breakfast Nachos
Ingredients
- 1 tablespoon olive oil
- ½ lb ground chorizo
- ½ cup frozen corn
- ½ cup canned black beans drained and rinsed
- ½ 9 oz. bag blue corn tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons salted butter
- 8 large eggs beaten
- salt & pepper
- ½ cup guacamole
- ½ cup pico de gallo
- 2-3 tablespoons sour cream
- 1-2 small jalapeños sliced
- ¼ cup chopped cilantro
- ½ small avocado sliced
Instructions
- Preheat oven to 350°F (176°C).Add olive oil to a medium non-stick skillet and heat over medium-high heat until oil shimmers.Add chorizo to skillet, breaking it up with a wooden spoon or heatproof spatula. Stir and cook until no longer pink about 3-4 minutes. Remove chorizo to a plate. Set aside.
- Add corn and black beans to skillet and heat, stirring frequently, until corn is browned, about 2-3 minutes. Remove to a plate and set aside. Turn off heat and wipe skillet out with a paper towel. Set aside.
- Spray a medium cast iron skillet or baking sheet with cooking spray. Spread a layer of tortilla chips in the skillet or baking sheet.
- Sprinkle ½ of the cheddar cheese, ½ of the Monterey Jack cheese and ½ of the cooked chorizo over the top of the tortilla chips.
- Make a second layer with the remaining chips, cheddar, Monterey Jack, and chorizo.Bake until cheese is completely melted, about 5-7 minutes.
- Meanwhile, add butter to skillet over low-medium heat. Tilt the pan to disperse butter. Season eggs with salt and pepper and add to skillet. Allow the eggs to heat slightly. Then drag a heatproof spatula through the eggs to cook them evenly. Continue until eggs are mostly set and soft curds have formed.Turn eggs onto a plate, cover with foil and set aside.
- After cheese is melted, remove the cast iron skillet from the oven and top with scrambled eggs, corn, black beans, guacamole, pico de gallo, sour cream, sliced jalapeños, sliced avocado and cilantro.Serve warm.
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
📚 References
- "How to Make Vegan Scrambled Eggs" by My Darling Vegan.
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