Breakfast Nachos
These breakfast nachos are a great weekend brunch dish to make when you have to feed a crowd. I made them with waffle fries for maximum surface for toppings. Although, honestly this would be just as delicious with tortilla chips if you’re looking for more of a classic nacho taste and experience. I honestly debated on either chips or fries but ultimately went with fries because I feel like breakfast goes better with potatoes.
I love this recipe so much because it’s easy and can be served right from the pan. Just place on the table and allow everyone to dig in. It’s a real crowd pleaser. If you don’t want to use both bacon and sausage, you can use either. Chorizo or diced ham would be great as well. There are plenty of options to choose from here. I want this to be as easy as possible for you.
Breakfast Nachos
Equipment
- Baking sheet
- Skillet
Ingredients
- 1 lb frozen waffle fries
- 2 cups shredded colby jack cheese
- 8 large eggs
- 2 tablespoons whole milk
- Kosher salt and coarse black pepper
- 2 tablespoons butter
- 6 slices crispy bacon chopped
- 8 breakfast sausage links crumbled
- Homemade or store-bought pico de gallo for serving
- 1 large avocado diced
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and spread out the potatoes in a single layer. Bake until crispy and golden brown, about 20 to 25 minutes. Remove from the oven and then top with cheese. Place back in the oven and bake until the cheese has melted through.
- In a large bowl, whisk together the eggs, milk and a large pinch of salt and pepper. Heat a large skillet over medium heat with the butter. Once melted, add the eggs and cook until soft scrambled.
- Remove the baking sheet from the oven and top the cheesy potatoes with eggs, bacon, sausage, pico de gallo and avocado. Serve immediately and enjoy!
