Who says nachos can't be for breakfast? Not us, that's for sure! These breakfast nachos are layered with everyone's favourite filling breakfast item - eggs. They are then loaded with black beans for an added protein boost, a little melted cheese, salsa and guacamole. It's basically classic nachos, but breakfastised (that is totally a word now).
If you are stuck in a breakfast rut, then this is going to pull you straight out of it. Move aside pancakes and waffles (actually, please don't, we still love you) and hello nachos. We would would eat Mexican for breakfast, lunch and dinner if we could and this recipe is getting us one step closer to realising that dream.
Why you will love them
- A fun and filling breakfast
- Great for feeding a crowd
- Easy to adapt
- Can pack with vegetables
- Quick and easy to make
Step by step
One: In a large bowl, crack in the eggs and add the salt, pepper and milk and whisk.
Two: Heat a little butter in a pan on a gentle heat and add the eggs. Gently cook, stirring constantly for a couple of minutes until the eggs are scrambled. Set aside.
Three: Put the tortilla chips in an ovenproof dish and then top with the cooked eggs, half the salsa and cheese and put in the oven at 190°C/375°F/Gas 5 for around 10 minutes until the cheese melts.
Four: Meanwhile, put the avocado flesh in a bowl with the chipotle, lime juice and coriander and mash until desired consistency. Spoon on top of cooked nachos with the rest of the salsa and serve.
What to include
As these are breakfast nachos, eggs are the star here. We have added some beans and cheese and then salsa and guac because they just wouldn't be nachos without them. But, these are easy to adapt with other breakfast items.
Give these nachos a green boost by mixing some spinach into the eggs.
Are they healthy?
These nachos are loaded with healthy fats from the avocado and eggs. Not only are eggs a fantastic source of protein, but they are full of healthy monounsaturated fats. More than half the protein is found in the egg white, along with vitamin B2, D, iron and zinc. However, that doesn’t mean that there isn’t plenty of nutrients in the yolk too! Not just healthy fats, but the yolk contains vitamins A, E and K.
We wouldn't recommend reheating these nachos, but luckily these only take a few minutes to put together, so try to make them from fresh.
• Use a mature cheddar, as the stronger flavour means that you can use less of it.
• Give these nachos a green boost by cooking some spinach in to the scrambled eggs.
• You could add cooked bacon and sausage to them too.
More breakfast recipes
- 180 g (6.5 oz) Tortilla chips - low salt
- 4 Eggs
- 1 pinch Sea salt and black pepper
- 1 tablespoon Whole milk
- 0.5 tablespoon Butter
- 6 tablespoon Salsa - (heaped)
- 6 tablespoon Salsa
- 400 g (2 cups) Black beans - canned, drained
- 60 g (0.5 cups) Mature cheddar - grated
- 2 Avocado
- 2 tablespoon Chipotle en adobo
- 1 Lime - (juice only)
- 1 handful Fresh coriander (cilantro)
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- In a large bowl, crack in 4 Eggs and add 1 pinch Sea salt and black pepper and 1 tablespoon Whole milk. Whisk well.
- Heat 0.5 tablespoon Butter in a pan on a gentle heat and add the eggs. Gently cook, stirring constantly for a couple of minutes until the eggs are scrambled. Set aside.
- Put 180 g Tortilla chips in an ovenproof dish and then top with the cooked eggs, 400 g Black beans, 6 tablespoon Salsa and 60 g Mature cheddar and put into the oven for around 10 minutes until the cheese melts.
- Meanwhile, put 2 Avocado into a bowl with 2 tablespoon Chipotle en adobo, juice of 1 Lime and 1 handful Fresh coriander (cilantro) and mash until desired consistency.
- Spoon on top of cooked nachos with 6 tablespoon Salsa and serve.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.