Because I’m a rebel and like eating dinner food in the morning and breakfast in the evening, I bring you Breakfast Nachos. It’s now acceptable to eat nachos for breakfast or breakfast for dinner. And either way, chips are involved so you will always win.
When I was a kid, Friday night was nacho night. And you know what, I complained about it EVERY week. I cannot fathom why that would ever be a complaint.
Who doesn’t want chips smothered in cheese and various toppings? Apparently 7 year old Meghan. She was kind of a jerk.
Maybe the not liking to eat the same thing often had something to do with it but still.
I’ve enacted a semi-regular, probably once a month nacho night in my house and nobody complains, yay. Not yet at least.
We usually keep it pretty standard with ground beef, cheese, lettuce, tomato and sour cream or we go the chorizo nacho route but we were getting a little bored with those so I got to brainstorming.
My kids love breakfast food so when the idea of making Breakfast Nachos popped into my head I knew it would be a success.
We are big supporters of “brinner” aka breakfast for dinner. I actually very rarely cook big breakfasts in the morning so it’s kind of the only way to get the whole pancake, eggs, bacon experience around my house.
Anyway, these Breakfast Nachos can be justified into either the breakfast category (duh, eggs) or dinner realm. Wouldn’t they be a fun brunch item on a lazy weekend day?
Let me break down the recipe for you. Tortilla chips are piled with fluffy scrambled eggs, crispy bacon and black beans then it all gets drizzled with a creamy, garlicky cheese sauce. Top it with parsley or cilantro to keep it classy then dip them in sour cream and salsa.
What’s not to like about that situation?
Breakfast Nachos
Ingredients
- 1 lb. thick-cut bacon, cut into 1/2-inch pieces
- 4 large eggs
- 1/4 cup milk
- 1/4 tsp. kosher salt
- 1/8 tsp. pepper
- 1 15 oz. can black beans, drained of half the liquid
- 1 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. granulated sugar
- 10 cups tortilla chips
- Cilantro or parsley for garnish
- Sour cream
- Salsa
For the Cheese Sauce:
- 1 cup milk (preferably 2% or whole)
- 1 clove garlic, grated
- 1/4 tsp. kosher salt
- 1/8 tsp. pepper
- 8 oz. cheddar, shredded
- 1 Tbsp. cornstarch
Instructions
- In a large skillet over medium heat, cook bacon until crisp. Remove and drain on paper towel. Set aside.
- Heat a small skillet over medium heat. In a bowl, whisk together eggs and 1/4 cup milk. Add eggs to skillet and scramble. Remove from heat once eggs have set. Season with salt and pepper
- In a small saucepan over medium low heat add the black beans, cumin, chili powder and sugar. Stir to combine and cook for 10 minutes, or until heated through.
- Meanwhile make the cheese sauce. Heat a saucepan over medium heat. Add milk, garlic, salt and pepper. Bring to a simmer. While you are waiting for the milk to simmer, toss together the shredded cheddar and cornstarch. Once the milk is simmering, remove from heat and stir in the cheese. Stir until melted.
- Lay chips in a single layer on a large sheet tray or platter. Spoon egg and desired amount of beans over the chips. Sprinkle with bacon. Drizzle with desired amount of cheese sauce and sprinkle with cilantro or parsley. Serve with sour cream and salsa for dipping.
