Loaded Breakfast Nachos

loaded breakfast nachos

Piled high with a bounty of toppings, these Loaded Breakfast Nachos are a knockout. 

Loaded Breakfast Nachos
Yield: approximately 6 servings
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  1. 1⁄2 pound chorizo, casings removed
  2. 2 cups chopped tomato
  3. 1 (15.5-ounce) can pinto beans, drained and rinsed
  4. 1 clove garlic, minced
  5. 1 1⁄2 teaspoons hot sauce
  6. 1⁄2 teaspoon dried oregano
  7. 1 (13-ounce) bag tortilla chips
  8. 1⁄4 pound fresh okra, split lengthwise
  9. 6 large eggs
  10. Garnish: crumbled queso fresco, sliced radish, fresh cilantro, sliced jalapeño, chopped green onion, hot sauce, lime wedges
  1. Preheat oven to 350°. Spray a large shallow oven-proof pan or rimmed baking sheet with nonstick cooking spray. Set aside.
  2. In a large skillet, cook chorizo over medium-high heat until browned, approximately 8 minutes. Remove chorizo from pan; let drain on paper towels. Wipe out pan.
  3. Heat same pan over medium-high heat. Add tomato, beans, garlic, hot sauce, and oregano. Cook, stirring occasionally, 3 minutes. Stir in chorizo. Remove from heat.
  4. Scatter chips on prepared pan. Top with chorizo mixture and okra. Crack eggs over nachos, spacing evenly.
  5. Bake until eggs are set, 15 to 18 minutes. Garnish with queso fresco, radish, cilantro, jalapeño, green onion, hot sauce, and lime wedges, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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