Who says nachos can’t be for breakfast? Not us, that’s for sure! These breakfast nachos are layered with everyone’s favourite filling breakfast item – eggs. They’re then loaded with black beans for an added protein boost, a little melted cheese, salsa and guacamole. It’s basically classic nachos, but breakfastised (that is totally a word now).
We are stuck in a breakfast during the week with porridge, granolas and smoothies (which are still delicious options of course), but when it comes to the weekend we want something with a little more…. umph! Move aside pancakes and waffles (actually, please don’t, we still love you) and hello nachos. You know we would would eat Mexican for breakfast, lunch and dinner if we could and this recipe is getting us one step closer to realising that dream.
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I think your first nachos are kind of like your first kiss (no, not eaten behind the school bike shed), in the fact that you will always remember them. Well, you do if you are as obsessed with food as we are.
My first nacho experience was at the pub I was working in when I was 17 and it was considered one of the more exotic items on the menu. Yes, exotic! This is a certain chain pub that considered microwaving as “freshly cooked”. Anyway, they sucked! Soggy tortilla chips, mild, watery, boring salsa and some cheap, tasteless cheese. Not any guacamole or sour cream in sight. Amateurs!
Thankfully I didn’t let that put me off nachos and I soon tried making them myself, but went all out! We quickly started changing it up with new nacho toppings like chipotle black beans, or spicy chicken and then these breakfast nachos were born one very hungover morning. Seriously, these are a great hangover cure. Not that I get the chance to have those any more with a baby.
But these breakfast nachos are loaded with healthy fats from the guacamole and it’s healthy fats that you need when you are hungover. A bacon sandwich might seem like a good idea, but healthy fats are what are going to help you perk up a bit.
Speaking of healthy fats, they don’t just come from the avocado in this recipe, but the eggs. Not only are eggs a fantastic source of protein, but they are full of healthy monounsaturated fats. More than half the protein is found in the egg white, along with vitamin B2, D, iron and zinc. However, that doesn’t mean that there isn’t plenty of nutrients in the yolk too! Not just healthy fats, but the yolk contains vitamins A, E and K.
There is so much that you can do with eggs, a lot more than just boiling or scrambling them – you can put them on nachos! Eggs are not only inexpensive and high in nutrients, but they are an exciting ingredient and I hope that we have shown you that with this recipe. We have teamed up with British Lion Eggs to show you some new and exciting ways to use eggs. Eggs don’t just have to be for breakfast though, and we think these breakfast nachos would make a pretty epic dinner. Who doesn’t love breakfast for dinner?! Or “brinner” for you Scrubs fans out there.
The other great thing about eggs, is how quick they are to prepare too. You won’t find many egg recipes that require a lot of time in the kitchen, which means they are the perfect ingredient to fit in to a busy and active lifestyle. When Avery first arrived, we made lots of egg based dishes, because we knew they would be quick, but that came with a a nutritional punch too, so to speak. They also kept us full, as sometimes we didn’t know when we would next be eating around baby’s schedule. We also always take eggs camping with us, as it’s easy to whip something up with them on the camping stove.
There are some more delicious egg recipes over on the Egg Recipes website too.
I feel like it has been way too long since we shared a Mexican recipe with you all and that’s because shockingly we haven’t been eating much Mexican food. Apart from all the delicious slow cooker Mexican recipes in our new book, but you are just going to have to wait for those 😉
Who says nachos can't be for breakfast? Not us, that's for sure! These breakfast nachos are layered with everyone's favourite filling breakfast item - eggs.
- 1 bag of low salt tortilla chips (or you can make your own)
- 4 medium eggs
- A pinch of sea salt and black pepper
- A splash of milk
- 12 heaped spoonfuls of homemade salsa
- 1 can of black beans, drained
- 60 g mature cheddar, grated
- 2 avocados
- 2 tbsp chipotle en adobo
- Juice of 1 lime
- A handful of coriander
In a large bowl, crack in the eggs and add the salt, pepper and milk and whisk.
Heat a little butter in a pan on a gentle heat and add the eggs. Gently cook, stiring constantly for a couple of minutes until the eggs are scrambled. Set aside.
Put the tortilla chips in an ovenproof dish and then top with the cooked eggs, half the salsa and cheese and put in the oven at 190°C for around 10 minutes until the cheese melts.
Meanwhile, put the avocado flesh in a bowl with the chipotle, lime juice and coriander and mash until desired consistency. Spoon on top of cooked nachos with the rest of the salsa and serve.
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~ This is a commissioned recipe for British Lion Eggs. Thank you for supporting the brands that make it possible for us to do what we love, which is creating delicious recipes that show healthy eating doesn’t have to be boring. All opinions are our own. ~