Weekend mornings don’t always have to consist of the same old boxed pancake mix or frozen waffles. Crazy thought, right?
Living in Texas, there is almost nothing better than finding good Tex-Mex…especially if it can be made in the privacy of my own kitchen.
Imagine this: Early on a Sunday morning, birds chirping outside, heat already radiating off the driveway, a soft breeze bringing in the scent of roses growing outside of my window, and the sound of eggs and bacon sizzling on the stove. Now that, is living the dream!
Sure, these will take a little more preparation. Ensuring you have the freshest vegetables, eggs that haven’t been expired for 2 weeks, and a clean skillet to cook it all in. But sometimes, the dishes that take the longest to make, are the most delicious.
And don’t get me wrong – these don’t take a long time to make. It’s more just about preparation and presentation. Heck, slice and dice everything up prior to Saturday or Sunday morning and you’ve got one heck of a meal just waiting to get sizzled.
By the way, isn’t the word “sizzled” such a fun word to say? It’s almost like you can already hear the skillet working it’s magic on that bacon making it each piece oh so crispy. Now, I say crispy because we all know crispy bacon is the best. Nobody has time for floppy, soggy bacon!
Nachos for Breakfast
I am super excited to share this delicious recipe with you today. Why? Because when you think of “nachos” you think of crispy tortilla chips and loads of cheese and toppings, right?
That”s what I love about this so much is that is it SO DIFFERENT.
In fact, it’s so different, my daughter thought I was crazy when I first decided to make these. I got the whole teenage attitude “nachos for breakfast?”.
Yes, darling nachos can be a breakfast food too, you just have to do it right! 😉
Okay, so what exactly does this recipe take?
It’s actually quite easy and the best part is, you can customize it however your little heart (and tastebuds desire).
You’ll notice this recipe does not call for traditional tortilla chips like traditional nachos. Instead you’ll combine eggs, bacon, cheese, cherry tomatoes, peppers, onions, kale (which by the way I typically hate), along with several other ingredients. And did I mention you basically make your own chips out of tortillas?
You could add sour cream to the top or maybe even some salsa. Either way they will be your new favorite weekend breakfast! Hope you enjoy it as much as we do.
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 cup kale, chopped
- 1 cup Mexican shredded cheese
- 2-3 fried eggs
- 2-3 jalapeños, sliced
- 2-3 fingerling potatoes
- 3-4 flour tortillas
- 8-10 cherry tomatoes
- salt, to taste
- black pepper, to taste
- 5 Tablespoons olive oil, divided
- Sour Cream (optional)
- Salsa (optional)
Chop all veggies then set aside.
Slice fingerling potatoes (I prefer to slice potatoes to a 1/4″ – 1/2″ thickness),add Kosher salt and cracked black pepper then bake on a cookie sheet in 350 degree oven until finished, set aside.
In a hot skillet blister cherry tomatoes using 1 Tablespoon of olive oil, then set aside.
Wipe out skillet and using 1 Tablespoon of olive oil pan fry kale and set aside.
Cut flour tortillas into triangles and brown in a lightly oiled skillet using 1-2 Tablespoons of olive oil, set aside.
Add final tablespoon of olive oil in a hot skillet fry 2-3 eggs and set aside, sunny-side up.
Fry bacon until crispy then crumble, when cool enough to safely handle.
When all ingredients are prepared layer veggies, potatoes, eggs, bacon and cheese over cut triangles.
Add sour cream and serve with salsa. Enjoy!
Pro Tip: Want to turn this into a lunch treat that your family will rave about? Swap out the eggs for grilled chicken breast and the sour cream for ranch dressing. Don’t forget some sliced avocado! Ranch Chicken Nachos…Mmmm…