Easy Breakfast Nachos Recipes

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BREAKFAST NACHOS



Breakfast Nachos image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 homemade or thawed frozen waffles, cut into triangles (like tortilla chips)
1 pound breakfast sausage, casings removed and meat crumbled
1 tablespoon olive oil
6 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon maple syrup
2 cups shredded sharp Cheddar
1 avocado, thinly sliced
1/2 cup quartered cherry tomatoes
3 scallions, white and light green parts only, thinly sliced
1 jalapeno, thinly sliced
1/4 cup chopped fresh cilantro
Hot sauce, for serving, optional
Sour cream, for garnish

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.

AIR FRYER NACHOS



Air Fryer Nachos image

Nachos in the air fryer are an awesome, quick, and easy snack, that's totally customizable. The sky's the limit on your ingredient choices, so feel free to make substitutions to suit your tastes. And they can be turned into a main course by adding some protein like shrimp or chicken for a complete meal.

Provided by lutzflcat

Categories     Nachos

Time 15m

Yield 2

Number Of Ingredients 7

cooking spray
2 ½ ounces thin corn tortilla chips
½ teaspoon taco seasoning
1 ¼ cups shredded pepper Jack cheese
1 tablespoon sliced black olives
6 grape tomatoes, halved
1 teaspoon chopped fresh cilantro

Steps:

  • Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
  • Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
  • Top cheese with olives and tomatoes and place basket in the air fryer.
  • Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
  • Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

Nutrition Facts : Calories 515.6 calories, Carbohydrate 29.3 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 15.8 g, Sodium 746.2 mg

EASY BREAKFAST NACHO BAKE



Easy Breakfast Nacho Bake image

Who says you only have to have nachos for appetizers? This is a quick breakfast or brunch dish that has lots of zip.

Provided by Miss Annie

Categories     One Dish Meal

Time 32m

Yield 4-5 serving(s)

Number Of Ingredients 7

8 ounces bulk breakfast sausage, cooked,drained and crumbled
4 large eggs, lightly beaten
1/4 cup sliced green onion
2 tablespoons melted butter
3 cups tortilla chips, coarsely crumbled
2 cups shredded cheddar cheese
1 (16 ounce) jar salsa (or home made salsa)

Steps:

  • Preheat oven to 350°F.
  • Combine sausage, eggs and green onions in medium bowl.
  • Pour butter in medium baking dish; add sausage mixture.
  • Top with chips; sprinkle with cheese.
  • Bake for 10 to 12 minutes, or until eggs are set and cheese is melted; top with salsa.
  • Serve immediately.

Nutrition Facts : Calories 579.9, Fat 45.7, SaturatedFat 22.3, Cholesterol 333.7, Sodium 1633.4, Carbohydrate 9.3, Fiber 2.1, Sugar 4.6, Protein 33.5

BREAKFAST NACHOS



Breakfast Nachos image

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra scallion).

Provided by Julia Turshen

Categories     HarperCollins     Breakfast     Brunch     Avocado     Egg     Tortillas     Cilantro     Jalapeño     Cheese     Sour Cream     Peanut Free     Soy Free     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

2 large tomatoes, finely diced
1 avocado, peeled, pitted, and finely diced
3 tablespoons minced red, yellow, or white onion
1 large handful fresh cilantro, finely chopped (a little stem is fine)
3 tablespoons sliced pickled jalapeños (or 1 whole pickled jalapeño), finely chopped
2 tablespoons fresh lime juice
Kosher salt
6 large eggs
1 tablespoon unsalted butter
6 ounces [170 g] tortilla chips (about 6 cups)
1 cup [110 g] coarsely grated sharp cheddar cheese
1 cup [110 g] coarsely grated Monterey Jack cheese
½ cup [120 g] sour cream

Steps:

  • Position your oven rack 6 inches [15 cm] from the broiling element and turn the broiler to high.
  • Place the tomatoes, avocado, onion, cilantro, pickled jalapeños, and lime juice in a large bowl and season with ½ teaspoon kosher salt. Mix gently to combine and season to taste with more salt if needed. Let the mixture sit while you prepare the nachos.
  • Place the eggs and ½ teaspoon salt in a small bowl and whisk well to combine. Place the butter in a medium nonstick skillet over medium heat. Once it melts, add the beaten eggs and cook, stirring, until the eggs are just set, about 2 minutes. Turn off the heat and reserve the mixture.
  • Lay the chips in an even layer on a sheet pan and sprinkle evenly with half of the cheddar cheese and half of the Monterey Jack cheese. Evenly divide the scrambled eggs on top of the cheese layer and then evenly sprinkle the rest of the cheese on top of the eggs.
  • Broil until the cheese is melted, about 2 minutes (but keep an eye on the nachos as broilers vary and yours might take a little less or a little more time).
  • Top the nachos with the tomato mixture and dollop the sour cream on top. Serve immediately.

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