Breakfast Nacho Bake

breakfast nacho bake

This Breakfast Nacho Bake is our light, yet hearty take on huevos rancheros.

Breakfast Nacho Bake
Yields: 4 Servings
  • 1 cup reduced-fat milk, divided
  • 1 (1-ounce) package instant grits
  • 4 slices center-cut bacon
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped red bell pepper
  • 1 (6-ounce) bag fresh baby spinach, chopped
  • 1 clove garlic, minced
  • 1 (10-ounce) can mild tomatoes with green chiles, drained
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1⁄2 teaspoon chili powder
  • 1⁄4 teaspoon ground cumin
  • 3⁄4 teaspoon salt, divided
  • 2 large eggs
  • 2 large egg whites
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup shredded sharp Cheddar cheese
  • Homemade Tortilla Chips (recipe follows)
  • Garnish: fresh cilantro, chopped green onion
  1. Preheat oven to 350°. In a small microwave-safe bowl, stir together 1⁄2 cup milk and grits. Microwave on high 30 seconds. Set aside.
  2. In a 10-inch oven-safe skillet, cook bacon over medium heat until crisp, 8 to 9 minutes. Remove from pan with a slotted spoon. Let cool; crumble. Reserve rendered bacon fat in pan.
  3. Add onion and bell pepper to pan; cook until softened, 5 minutes. Add spinach and garlic, stirring until spinach wilts. Add tomatoes, beans, chili powder, cumin, and 1⁄2 teaspoon salt, stirring gently to combine. Remove from heat.
  4. In a medium bowl, whisk together eggs, egg whites, remaining 1⁄2 cup milk, grits mixture, pepper, and remaining 1⁄4 teaspoon salt. Pour egg mixture over bean mixture. Sprinkle with cheese.
  5. Bake until golden brown and top is set, approximately 25 minutes. Top with Homemade Tortilla Chips and bacon. Garnish with cilantro and green onion, if desired.

Homemade Tortilla Chips
  1. Preheat oven to 350°. Lightly spray 4 (6-inch) corn tortillas on both sides with nonstick cooking spray. Season both sides with salt and chili powder. Stack tortillas; cut into triangles. Place on a baking sheet in a single layer, and bake until lightly browned, 10 to 12 minutes.


 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


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