When someone says nachos I immediately think melty, gooey cheese covering crunchy chips topped with sour cream and guacamole. But who said you could only eat nachos for lunch or dinner. These loaded breakfast nachos are great for weekend brunch or game-day get-togethers.
This recipe is completely customizable to suit your tastes so try it with breakfast sausage, bacon, scrambled eggs, queso blanco…the possibilities are endless.
You might also like: Quick & Easy Breakfast Tostadas
Let’s Talk Breakfast Nacho Ingredients
Nachos are the perfect appetizer..who am I kidding they are a perfect main dish, too. They are quick and easy which makes them great for a weekend get-together or just a family weeknight meal. The best thing about Nachos is that you can add whatever ingredients make you happy. For my loaded breakfast nachos, I used everything you want for breakfast.
- Cheese – You can’t have nachos without the cheese. For this recipe, I used Ricos Gourmet Nacho Cheese Sauce. Their cheese sauce is delicious, and I just love a “liquidy” cheese for my nachos.
- Chips – The all-important ingredient in nachos. Go for a thicker tortilla chip that won’t break under the pressure of all those fabulous toppings.
- Mexican-style chorizo – I used Kiolbassa Mexican-style chorizo for my nachos. They are local which is always my first choice for ingredients. If chorizo isn’t your thing, traditional pork breakfast sausage, turkey breakfast sausage, or bacon will be just as tasty.
- Eggs – Is it really breakfast without eggs? I personally think fried eggs are the best because you will get that oozy egg yolk. The yolk just adds an extra bit of deliciousness.
- Other toppings – There are so many toppings that are great on nachos. Some of my favorites are avocado (or guac), sour cream, tomatoes, cilantro, jalapenos, and pickled purple onions. For a little extra protein, add drained and rinsed black beans.
Let’s Get Cooking
Are you ready for Loaded Breakfast Nachos? I used a cookie sheet to assemble everything which made it easy to warm in the oven while I was prepping my cold toppings.
Pro-tip: Have an extra bag of chips on hand especially if your nachos are extra loaded. You won’t want to leave any of those toppings uneaten.
Loaded Breakfast Nachos
- In a medium saucepan heat cheddar cheese sauce until warm. Cheese can be warming while chorizo and eggs are being cooked.
- Heat a medium-size skillet over medium heat, and add chorizo to the hot skillet by squeezing the meat from the casing and searing the small bits. Cook until brown – approximately 10 minutes.
- Drain excess oil from chorizo and set aside.
- Crack a large egg into a small ramekin.
- Warm a skillet over medium-high heat until it’s hot enough that a drop of water sizzles rapidly on contact. Reduce heat to medium and add 1 ounce of butter. Gently tilt the skillet so that the bottom is coated with the butter. Once butter is melted carefully pour the egg into the skillet.
- Gently tilt the pan occasionally to redistribute the butter as the egg cooks.
- Cook until the egg whites have set and the yolk is cooked to your liking. Approximately 2 minutes for a runny yolk and 3 minutes for medium yolks. Set aside once cooked.
- Cube or slice avocado and dice tomatoes for nacho topping
- Place a layer of tortilla chips on a platter and top with chorizo and cheese. Alternate layers of chips, chorizo, and cheese.
- Add eggs and additional toppings. Add additional cheese sauce to the top and serve.
- Olive oil can be used instead of butter when frying your eggs.
- If opting to use shredded cheese, place the chips, chorizo, and cheese in a preheated 325-degree oven for approximately 10 minutes or until cheese is melted. Then add eggs and additional toppings.
Did you make this recipe?
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on The Weekend Foodie and make a purchase, I may receive a commission at no additional cost to you! I own and use every cooking product and gadget I recommend.