Breakfast Nachos
Breakfast Nachos by Ohio food blogger What Molly Made are so good you'll want to eat them any time of day! Top crispy tortilla chips with turkey breakfast sausage, perfectly cooked scrambled eggs, black beans, and cheddar cheese.
Ingredients
Directions
- Preheat the oven to broil. Line a large baking sheet with parchment paper or spray with nonstick spray. Lay the chips down in an even layer.
- Brown the sausage. Drizzle a tablespoon of olive oil in thee bottom of a medium skillet over medium-high heat. When it’s hot, brown the sausage for 3-5 minutes, breaking it up into small pieces, until it’s fully cooked and no pink remains. Use a slotted spoon to transfer the sausage to a paper towel lined plate. Drain the 1-2 Tablespoons of fat from the pan.
- Whisk the Eggs. Whisk the eggs with a splash of milk or water, salt, and pepper in a large bowl. Crack the eggs into a medium bowl and add the water or milk. Whisk until well combined.
- Scramble the Eggs. Add the butter to the same skillet over low heat (Note 5). When the butter is melted, pour in the whisked eggs and let them cook for a few seconds without stirring. Use a rubber spatula or wooden spoon to push the eggs across the bottom of the pan to form scrambled egg curds. Continue cooking on low heat, folding and stirring the eggs every few seconds for 5-7 minutes, or until they’re almost cooked all the way.. Remove the pan from the heat when the eggs are very soft with some remaining liquid. They will continue cooking in the oven and you don’t want to overcook them.
- Broil the Nachos. Evenly distribute the cooked sausage and scrambled eggs over the prepared tortilla chips on the sheet pan. Sprinkle with black beans and cover with shredded cheese. Broil for 2-4 minutes, watching the nachos the whole time so they don’t brown. Remove them from the oven when the cheese is melted and a few spots on the cheese and chips start to turn golden brown.
- Serve. Finish the nachos with fresh pico de gallo, sliced avocado, sour cream, jalapeño, red onion, or any other desired toppings. Serve warm right away.
Notes
Note 1. Tortilla Chips. Use a large bag of your favorite tortilla chips. Most quality chips will work, except for thin and crispy chips. You want them sturdy enough to hold up to the toppings. We tested this recipe with Siete and Late July tortilla chips. I don’t recommend Tortilla Scoops.
Note 2. Homemade Turkey Sausage. Mix 1 lb of ground turkey with 2 teaspoons fennel seeds, 1 teaspoon kosher salt, 1 teaspoon brown sugar, 1/2 teaspoon black pepper, 1.2 teaspoon dried thyme, 1/4 teaspoon dried sage, and a pinch of red pepper flakes.
Note 3. Shredded Cheese. I recommend purchasing a block of cheese and shredding it yourself, especially for recipes like nachos and enchiladas.
Note 4. Jalapeño Sour Cream: mix 1/4 cup of sour cream, 1/2 minced jalapeño, juice from 1/2 a lime and a splash of milk in a bowl. Add more milk to your desired consistency.
Note 5. Scramble Eggs on Low Heat. We keep ours on level 2 for scrambling eggs. Cooking scrambled eggs low and slow is ideal, but you can cook them over medium heat if you’re short on time.
Molly Thompson is the owner and operator of What Molly Made (WMM) along with her husband, Zach. Molly founded WMM in 2015 with the desire to share her recipes with the world as her personal journey changed and her family grew. Molly's mission is to offer recipes that will bless her readers' homes and nourish their bodies. In her spare time, she enjoys spending time in nature with her family, going to church, having game nights and watching Netflix.
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