Breakfastnachos Recipes

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.

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.

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.

Steps:

• Scramble the eggs. While they are cooking, warm the sausage and cook bacon in the microwave according to package directions.
• Chop the bacon and sausage into small pieces.
• When eggs are done mix in the sausage and bacon.
• Divide chips among oven safe plates OR put all on a cookie sheet. Sprinkle with 2 oz. of the cheese. Place under broiler to melt cheese. (won't take long!).
• Put the egg and meat mixture on top of the chips. Sprinkle the final 2 oz. of cheese over top. Place under broiler until melted.
• Top with salsa and/or other optional toppings.

Steps:

• Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
• Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
• Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
• Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
• Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
• Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
• Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

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.