Breakfast Scrambled Eggs Nachos
For brunch, serve these best-ever nachos, piled with melted cheese and plenty of veggies. Enjoy this Breakfast Scrambled Eggs Nachos recipe!
Ingredients
- 8-12 oz Blue Corn Tortilla Chips, organic Trader Joe's are my favorite!
- 8 eggs, beaten
- ¼ c olive oil
- 2-3 c Mexican or other shredded cheese, divided in half
- 16 oz bacon, cut into bite-size pieces and divided in half
- 1-2 jalapeños, sliced and divided in half
- 1 can black beans, drained, rinsed, and divided in half
- 2 ears corn, kernels removed and divided in half
- ½ cup feta or queso fresco
- Cilantro to garnish
- Avocado to garnish
- Cherry tomatoes to garnish
- Lime for garnish
Instructions
- Preheat oven to 425 degrees F.
- Layer chips, cheese, bacon, corn, jalapeño, black beans and bake for 8-10 minutes.
- While the first layer bakes, heat olive oil in a medium skillet over low heat. When oil is shimmering and fluid, add in whisked eggs and cook on low until scrambled, but do not overcook (keep them on the runnier side). Salt and pepper to taste. When eggs are cooked, set aside.
- Spread the eggs on top of chips, cover with more bacon, beans, jalapeño, corn, and cheese, and bake for 4-5 more minutes.
- When cheese is melted, remove from oven and top with fresh cherry tomato, feta, cilantro, and lime.
- Serve immediately!
Notes
NOTES: IF you want to reheat your nachos, broil them under low to get the crispy texture back.
Reposted from August 2019.