Breakfast Nachos
Who says you can’t have nachos for breakfast? Packed with hearty flavors like chorizo, black beans, cheddar and jalapeños then topped off with eggs, these make the perfect shareable snack for a game day or weekend brunch.
Ingredients
- 6 Vital Farms eggs
- 1 bag of tortilla chips
- 9 ounces chorizo
- 8 ounces cheddar cheese, shredded
- 1 can black beans
- 1 cup cherry tomatoes, halved
- 4 mini bell peppers, sliced into rings
- 1 jalapeño, sliced
Toppings
- 1 avocado, sliced
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 lime, quartered
- salsa of choice
- sour cream or greek yogurt
Instructions
- Preheat the oven to 375° F. Line a baking sheet with foil or prepare a large cast iron skillet.
- Heat a pan on medium-high heat. Crumble the chorizo and cook for about 3-4 minutes, until chorizo is brown. Remove to a paper towel-lined plate and set aside.
- Evenly spread the tortilla chips on the baking sheet or cast iron skillet. Top with chorizo, beans, cheese, tomatoes, and jalapeños.
- Create small holes around the tray or skillet. Crack and arrange the eggs to sit inside the holes.
- Bake in the oven for 20-22 minutes, or until the eggs are cooked to desired consistency.
- Garnish with avocado slices, green onions, and cilantro. Serve with a side of sour cream, salsa, and lime wedges.
