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.
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.
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