Breakfast Nachos with Scrambled Eggs

• 8 cups tortilla chips
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 6 large eggs
• 2 tablespoons milk
• Salt to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 1/4 cup salsa

Steps

1. 1 Preheat oven to 350°F.
2. 2 Spread tortilla chips in a single layer on a large baking sheet.
3. 3 Sprinkle 1 cup of cheese and diced bell pepper and onion over the chips.
4. 4 Whisk eggs with milk, salt, and pepper in a bowl.
5. 5 Pour egg mixture over the chips.
6. 6 Bake for 10-12 minutes, until eggs are set and cheese is melted.
7. 7 Sprinkle remaining 1/2 cup cheese over the top and return to oven for 1-2 minutes until cheese melts.
8. 8 Garnish with cilantro and salsa before serving.

Equipment

• Baking sheet
• Whisk

Variations

• Add cooked bacon or diced ham for a heartier version.
• Use spinach or mushrooms for a veggie-packed twist.

Substitutions

• Use Monterey Jack or Pepper Jack cheese for a different flavor.
• Coconut milk can replace dairy milk for a vegan option.

Pairings

• Serve with a side of avocado slices or a simple fruit salad.

Nutrition

Tips

• For extra spice, add a sprinkle of hot sauce or diced jalapeños.
• Use any veggies you have on hand for a custom twist.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven until hot and bubbly.

Serving Suggestions

• Pair with fresh fruit or a tangy yogurt parfait.

FAQ