Nov 10, 2019

Breakfast Nachos

These breakfast nachos are loaded with hash browns, sausage, two kinds of cheese, jalapeños, and topped with fried eggs. 



Breakfast nachos with hash browns and eggs



These nachos are wonderful for a weekend breakfast, and if you need it, the perfect hangover cure.

I love Mexican-style breakfasts on the weekend. Some of my favorite include chilaquiles, huevos rancheros, this Mexican breakfast casserole, and my all time favorite, breakfast burritos.


Breakfast nachos



How to Make These Breakfast Nachos


First, you cook the breakfast sausage, breaking it up into pieces with a spatula while cooking. 

Next, you cook frozen hash browns until they are crispy, following the package instructions. You won't believe how delicious hash browns are in these nachos. 

Finally, you layer the tortillas, potatoes, sausage, cheese, and sliced jalapeños, and bake them in a 450 degree F oven for 5 minutes, until the cheese is bubbly. 

While the nachos are baking, fry the eggs for topping the nachos. 

Breakfast nachos with salsa


For these breakfast nachos, instead of making my own tortilla chips, I used yellow corn tostadas caseras, which come packaged in the tortilla section of your grocery store. They are stacked pre-fried corn tortillas. This way, I could build separate nacho breakfasts for each person.

Each section of the baking sheet starts with a round tostada shell. I broke up the tostada shells for the second layer of chips.

If you can't find the tostadas, you can use your favorite sturdy tortilla chips. Your nachos will be just as delicious.

Breakfast nachos with jalapeños



Breakfast Nachos Recipe Variations:


The sky is the limit with this recipe. You can substitute cooked bacon or chorizo for the sausage. You can also add some refried beans, black beans, or ranchero style beans into the layers. 

You could substitute fully cooked Tater Tots for the hash browns, and if the jalapeños aren't your jam, you can leave them out. If pepper Jack cheese is too spicy for you, just use Monterey Jack in its place.

And yes, crispy potatoes on top of tortillas are amazing. 

I topped these nachos with salsa and cilantro. You can also add sour cream, crema, and/or diced avocado.

Make ahead tips for these breakfast nachos:


You can prepare and refrigerate the sausage in advance. In addition, you can also fry and refrigerate the eggs in advance. Just microwave them for about 30 seconds before topping the nachos. 





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Breakfast Nachos:


If you try this recipe, be sure to let me know! 


These breakfast nachos are loaded with hash browns, sausage, two kinds of cheese, jalapeños, and topped with fried eggs.




Breakfast Nachos Recipe


Breakfast Nachos Recipe
Yield: 4 servings
Author:
These breakfast nachos are loaded with hash browns, sausage, two kinds of cheese, jalapeños, and topped with fried eggs.

ingredients:

  • 8 ounces breakfast sausage links
  • 12 ounces frozen hash browns
  • 8 yellow corn casera style tostadas (or 8 ounces restaurant-style tortilla chips)
  • 6 ounces shredded sharp cheddar cheese
  • 6 ounces shredded pepper Jack cheese
  • 2 jalapeños, thinly sliced, seeds removed.
  • 4 large eggs
  • Cilantro, green salsa, and pico de gallo for serving

instructions:

How to cook Breakfast Nachos Recipe

  1. Heat the oven to 450 degrees F.
  2. Cook the sausage in a skillet, breaking it up with a wooden spatula until fully cooked. Set aside.
  3. Cook the hash browns according to the package directions.
  4. Line a baking sheet with foil and spray with spray oil.
  5. Place four of the tostadas on the foil. Top with half of the cheese, half of the hash browns, half of the sausage, and half of the jalapeños.
  6. Break up the rest of the tostadas into large chips, and spread them over the top.
  7. Top with the rest of the cheese, hash browns, sausage, and jalapeños.
  8. Place the pan in the oven and bake for about 5 minutes, until the cheese is melty and bubbly, about 5 to 10 minutes.
  9. While the nachos are baking, fry the eggs in butter or oil and cook until the whites are set and the yolks are still runny.
  10. Divide the nachos among four plates, top with the eggs and garnish with the salsa, pico de gallo, and cilantro.
Calories
561.06
Fat (grams)
34.33
Sat. Fat (grams)
13.51
Carbs (grams)
40.15
Fiber (grams)
5.23
Net carbs
34.93
Sugar (grams)
6.39
Protein (grams)
27.86
Sodium (milligrams)
714.59
Cholesterol (grams)
168.57
nachos, breakfast, eggs, cheese
Breakfast
Mexican

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6 comments:

  1. This would be such a fun dish for a brunch because it's surprising but sounds delish!

    ReplyDelete
  2. I NEVER would have thought of a breakfast version of nachos! This would be a great weekend brunch idea.

    ReplyDelete
  3. These look amazing! I am a huge lover of Mexican for breakfast too!

    ReplyDelete

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