We usually reserve a special breakfast for the weekends. Weekdays are rushed — getting my husband out the door and one child to school — so mornings are often something quick like a bagel, toast, or cereal. On weekends we take our time and enjoy heartier meals: pancakes, waffles, French toast, egg burritos, and more.
On a recent weekend we tried to recreate a breakfast my husband had on vacation but the result turned into this delicious version of breakfast nachos. The kids loved the idea of having chips for breakfast, and it became an instant family favorite.
Breakfast Nachos
8 large eggs
8 corn tortillas
1/4 lb breakfast sausage or chorizo
4 oz shredded cheddar cheese
Garnish: sour cream, salsa, extra cheese, or sliced green onions
Preheat the oven to 400°F (200°C). Cut each corn tortilla into 8 wedges and arrange the wedges in a single layer on a baking sheet. Bake 5–10 minutes, turning once if needed, until the chips are crisp and lightly golden.
While the chips bake, cook the sausage or chorizo in a medium skillet over medium heat, breaking it into small crumbles as it cooks. When the meat is fully cooked, transfer it to a paper-towel-lined plate to drain any excess grease. Wipe the pan if necessary.
Crack the eggs into a bowl and beat until well combined. Return the skillet to medium heat, add a small knob of butter or a splash of oil if the pan is dry, pour in the eggs, and stir gently and continuously until they are almost set but still soft. Stir in the cooked sausage and 4 ounces of shredded cheddar, folding gently until the cheese is melted and the eggs are just finished.
Assemble the nachos by layering the crispy tortilla chips on a platter or baking sheet, topping with the egg and sausage mixture, and finishing with your preferred garnishes: dollops of sour cream, spoonfuls of salsa, extra shredded cheese, or chopped green onions. Serve immediately so the chips stay crisp.
Serves 4.