Breakfast Nachos With Chorizo And Egg Recipes

BREAKFAST NACHOS

Steps:

• 1.) PREHEAT oven to 350 F.
• 2.) SAUTE chorizo over medium heat. Remove the chorizo from the skillet with a slotted spoon and drain it.
• 3.) REDUCE heat to medium-low and add onion. Saute the onion for about 10 minutes, until soft and reserve.
• 4.) MELT butter in a shallow, medium baking dish in the oven.
• 5.) WHISK eggs, chorizo, water and salt in a bowl. Remove the baking dish from the oven and pour the eggs into the warm dish.
• 6.) TOP eggs with enough chips to make a single dense layer
• 7.) SCATTER onions and cheese over the chips.
• 8.) BAKE for 5-8 minutes, or until the eggs are set lightly and the cheese is melted.
• 9.) TOP with your favorite Sabra Salsa and serve immediately.

BREAKFAST NACHOS WITH CHORIZO AND EGG

Steps:

• Heat a non-stick skillet on medium heat with a bit of oil in it. Add in the spicy cooking chorizo and cook until it is done. Transfer the cooked chorizo to a bowl and set aside. Add a bit more oil in the pan and add in the eggs. Gently scramble eggs until they start to set. Add the chorizo back in and cook until the eggs are done. Set aside.
• Heat the broiler. Arrange the tortilla chips on a baking pan. Evenly sprinkle half of the cheese on top of the tortilla chips. Evenly distribute the scrambled egg and chorizo over the cheese. Top with the remaining cheese. Place in the oven under the broiler until the cheese is melted and the tortilla chips begin to brown.
• Remove from oven and top with the avocado, green salsa, sour cream, lime wedges and fresh parsley.
• Process everything in a food processor (or blend everything in a blender).

CHORIZO AND EGG BREAKFAST NACHOS

Steps:

• Cook the chorizo in a pan over medium heat, breaking it apart as you and set aside.
• Wipe the pan clean, add the eggs, cook scrambled style and set aside.
• Arrange the torilla chips in a single layer on a baking pan, sprinkle on the chorizo, scrambled eggs, salsa, black beans, tomato, avocado, green onions, jalapeno, and cheese and broil until the cheese has melted.
• Serve garnished with cilantro sour cream, etc.

BREAKFAST NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Put the waffle triangles on a rimmed baking sheet and bake for 5 to 7 minutes to dry out a bit. Remove from the oven and turn on the broiler.
• Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
• Heat another large nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
• Top the waffles with the sausage, drizzle with the maple syrup and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.
• Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeno and cilantro. Serve with hot sauce if desired and garnish with sour cream.

BREAKFAST NACHOS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray.
• Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
• Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it.
• Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes.
• While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
• Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa.