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
Units
Scale
- 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