Breakfast Nachos

Name: Breakfast Nachos
Prep time: 15 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: 12 oz Salted Nacho Chips (12 ounces tortilla chips (* see note regarding recommended brands)); 1 lb Breakfast Sausage (1 pound breakfast sausage); 8 pieces Egg (8 large eggs); 2 tbsp Water (2 tablespoons water); ¾ tsp Kosher Salt (¾ teaspoon kosher salt); ½ tsp Black Pepper (½ teaspoon freshly ground black pepper); ¼ tsp Garlic Powder (¼ teaspoon granulated garlic or garlic powder); 1 tbsp Unsalted Butter (1 tablespoon butter); 1 ½ cup Chili Beans (1½ cups chili beans); 16 oz Pepper Jack Cheese (16 ounces freshly shredded pepper jack (Colby jack or Monterey jack cheese)); ¼ cup Cilantro (¼ cup fresh cilantro (finely chopped)); 4 pieces Scallion (4 green onions (sliced thin)); 0 pieces Salsa (salsa or pico de gallo); 0 pieces Jalapeño (sliced jalapeños); 0 pieces Avocado (avocado (sliced thin)); 0 pieces Sour Cream (sour cream)

Breakfast Nachos - Breakfast (American)

10 minAmerican

Servings8

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Ingredients

For 8 servings

Salted Nacho Chips12 oz · 12 ounces tortilla chips (* see note regarding recommended brands)
Breakfast Sausage1 lb · 1 pound breakfast sausage
Egg8 pieces · 8 large eggs
Water2 tbsp · 2 tablespoons water
Kosher Salt¾ tsp · ¾ teaspoon kosher salt
Black Pepper½ tsp · ½ teaspoon freshly ground black pepper
Garlic Powder¼ tsp · ¼ teaspoon granulated garlic or garlic powder
Unsalted Butter1 tbsp · 1 tablespoon butter
Chili Beans1 ½ cup · 1½ cups chili beans
Pepper Jack Cheese16 oz · 16 ounces freshly shredded pepper jack (Colby jack or Monterey jack cheese)
Cilantro¼ cup · ¼ cup fresh cilantro (finely chopped)
Scallion4 pieces · 4 green onions (sliced thin)
Salsa0 pieces · salsa or pico de gallo
Jalapeño0 pieces · sliced jalapeños
Avocado0 pieces · avocado (sliced thin)
Sour Cream0 pieces · sour cream

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Steps

1Preheat the oven to 400°F. Line a baking sheet a aluminum foil and spread the tortilla chips across it. Set aside.
2Warm a large skillet over medium-high heat and add the sausage. Cook and crumble the sausage until it is uniformly browned and no longer pink in the center. Transfer the sausage to a medium-size bowl and drain any excess grease from the skillet.
3While the sausage is cooking, combine the eggs, water, salt, pepper, and garlic in a small bowl and whisk to combine. Set aside. When the sausage finishes cooking, add a tablespoon of butter to the empty skillet over medium-low heat. Pour the eggs into the melted butter and cook over medium-low heat, gently scrambling them as the cook.
4Let them cook without messing with them too much. When the eggs are barely solid and still a bit wet, transfer them to the bowl with the sausage. You want to avoid overcooking them, because they will finish cooking in the oven and you don't want them to overcook.
5Start assembling the nachos by sprinkling about a third of the cheese over the tortilla chips. Evenly distribute the sausage and eggs over the chips. Top evenly with the beans. Sprinkle generously with the remaining cheese.
6Bake for about 3-5 minutes, just until the cheese melts. Serve the nachos hot with the toppings of your choice.