Simple breakfast nachos with melted cheese, homemade salsa and your favorite toppings are the perfect brunch food or late-night snack to soak up the drinks.
In college we used to go to Juanita’s in Charleston often since it was just a block or two away from my dorm and we’d fill up on nachos and quesadillas before a night of studying (or partying, if we’re being honest here). They were the perfect food for pretty much any occasion. After our night on the town in Charleston this past weekend, I craved some nachos in the morning – these breakfast ones would have been the best cure in the world. They’re made with lots of melty cheese, a homemade blended salsa (it’s delicious and I always have some in my fridge!), and bacon and eggs to get that protein in. It’s a simple dish that’s packed with flavor and would be great alongside these cookies during brunch. 
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Skillet Breakfast Nachos are a hearty and flavorful dish featuring melty cheese, homemade salsa, crispy bacon, and scrambled eggs, perfect for brunch or a late-night snack.
Ingredients
- 1 can fire roasted tomatoes
- 1 jalapeno, de-seeded and de-veined
- 1/4 red onion, diced
- 2 cloves garlic
- 1 cup cilantro
- 1 tsp chile powder
- 1/4 tsp cumin
- 1 lime, juiced
- Salt, to taste
- Tortilla chips
- Cheddar cheese, shredded
- 4 slices bacon
- 4 eggs
Instructions
- Begin by making the salsa. In a food processor, combine the fire roasted tomatoes, jalapeno, red onion, garlic, cilantro, chile powder, cumin, and lime juice. Pulse until you reach your desired consistency. Season with salt to taste.
- In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels. Once cooled, crumble the bacon.
- In the same skillet, scramble the eggs until just cooked through. Remove from heat and set aside.
- Preheat your oven to 350°F (175°C).
- On a large oven-safe skillet or baking sheet, spread out a layer of tortilla chips. Sprinkle a generous amount of shredded cheddar cheese over the chips.
- Top with scrambled eggs, crumbled bacon, and spoonfuls of the homemade salsa.
- Place the skillet in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and serve immediately, garnished with additional cilantro if desired.
Notes
For a spicier salsa, leave some seeds in the jalapeno. You can prepare the salsa in advance and store it in the fridge for up to a week. Serve these nachos with a side of sour cream or guacamole for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 25 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 220 mg
Frequently Asked Questions
How can I make the homemade salsa for the Skillet Breakfast Nachos?
You can make the homemade salsa by blending fresh tomatoes, onions, cilantro, lime juice, and your choice of spices until smooth.
What type of cheese works best for melting on the nachos?
For the best melt, use a combination of shredded cheddar and Monterey Jack cheese.
Can I use egg substitutes in the Skillet Breakfast Nachos?
Yes, you can use egg substitutes like flaxseed meal or commercial egg replacers, but the texture may differ slightly.
