Breakfast Nachos
Who says nachos can't be for breakfast? Not us! These breakfast nachos are layered with eggs, beans, cheese and avocado.
Servings: 4 servings
Calories: 403kcal
Ingredients
- 180 g of Tortilla chips low salt
- 4 Eggs
- 1 pinch of Sea salt and ground black pepper
- 1 tablespoon of Whole milk
- 0.5 tablespoon of Butter
- 6 tablespoon of Salsa (heaped)
- 6 tablespoon of Salsa
- 400 g of Black beans canned, drained
- 60 g of Mature cheddar grated
- 2 Avocado
- 2 tablespoon of Chipotle en adobo
- 1 Lime (juice only)
- 1 handful of Fresh coriander (cilantro)
Instructions
- 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 of Sea salt and ground black pepper and 1 tbsp of Whole milk. Whisk well.
- Heat 0.5 tbsp of 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 of Tortilla chips in an ovenproof dish and then top with the cooked eggs, 400 g of Black beans, 6 tbsp of Salsa and 60 g of Mature cheddar and put into the oven for around 10 minutes until the cheese melts.
- Meanwhile, put 2 Avocado into a bowl with 2 tbsp of Chipotle en adobo, juice of 1 Lime and 1 handful of Fresh coriander (cilantro) and mash until desired consistency.
- Spoon on top of cooked nachos with 6 tbsp of Salsa and serve.
Nutrition
Serving: 1portion | Calories: 403kcal | Carbohydrates: 38g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 549mg | Potassium: 1088mg | Fiber: 16g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 16.3mg | Calcium: 198mg | Iron: 3.8mg
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