Breakfast Nachos with Homemade Chips

Cheesy, seasoned eggs, spooned over crisp, homemade corn chips, and smothered in beans and cheese. Now that's a reason to get out of bed in the morning.

This was actually Kyle's birthday breakfast - a breakfast of champions! Kyle loves nachos, and he loves scrambled eggs, so I decided to combine the two. But I didn't want to serve him chips for breakfast! No problem, just a quick 5 minutes in the oven and you can create homemade, seasoned chips out of regular corn tortillas. The rest of the recipe is just as easy.

Breakfast Nachos with Homemade Corn Chips
Note: This recipe serves 2, aren't nachos more fun when they're shared? If you want to serve 4 or more, simply double the recipe. 

4 soft corn tortillas, cut into 8 wedges each
Cooking spray (preferably olive oil cooking spray)
1 1/2 teaspoons taco seasoning (any variety), divided
4 large eggs
1/4 cup salsa of choice
2 teaspoons olive oil
3/4 cup shredded Mexican cheese blend, divided
Salt and ground black pepper
1/2 cup canned seasoned black beans, undrained
Fresh cilantro leaves for serving

Preheat the oven to 375 degrees.
Arrange the tortilla wedges on a large baking sheet. Spray the tortillas with the cooking spray and season the top with some of the taco seasoning (just a light dusting).
Bake the tortillas for 5 minutes, until crisp. Remove the chips from the oven and keep the oven temperature at 375 degrees.
Meanwhile, in a medium bowl, whisk together the eggs and salsa.
Heat the oil in a large skillet over medium heat. Add the egg mixture and cook until the eggs are cooked and still moist, stirring frequently. Stir in 1/4 cup of the cheese. Season to taste with salt and pepper. Arrange the tortilla chips in a shallow baking dish. Top with the egg mixture and then the beans. Top with the remaining 1/2 cup of cheese. Bake for 5 minutes, until the cheese melts.
Top with fresh cilantro leaves before serving.
Serves 2

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