These loaded breakfast nachos have just what you need to do breakfast or brunch right. Blue corn tortilla chips, chorizo, cheddar and Monterey Jack cheese, toasted corn and black beans, guacamole, black beans, jalapeños, pico de gallo and sour cream come together for a hearty and irresistible breakfast or brunch recipe idea. Perfect for Cinco de Mayo or anytime you want something spicy and delicious for breakfast or brunch!
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.