It takes about two seconds to see that I’m on the nacho train. After my recent sweet potato nachos were such a hit (seriously you need this recipe), I was inspired to get even more creative with my nacho creations. I’m all about the art of the layers, and today’s vegetarian breakfast nachos simply nail it again.
Now I know what you’re thinking; breakfast is not the time for nachos. But friends, I beg to differ. Chilaquiles are my all-time favorite breakfast food, and these nachos are what I like to call the easier version of them. And of course, if you’re in one of those breakfast-for-dinner kind of moods, this dish is right up your alley.
You’ll find that these vegetarian breakfast nachos are similar to my other nacho recipes in that the layering is absolutely essential to their success. I always take a few extra minutes to fully layer the pan (always, always on parchment paper), never going above two layers of chips, and only ever using the biggest, best chips (I even buy extra bags of chips to pick out the best to use!). This way, every chip will be sure to have everything included with each bite. It’s very important, especially when layering so heavily!
Another trick to getting these just right: make your sunny-side-up eggs (or scrambled, or however you prefer them, really) as your cheese is melting on your nachos. I like to use my griddle (under $50) to make all of the eggs at the same time. Think of this recipe as a little test in time management, and make sure you have all of your toppings and everything else prepped and ready to go beforehand. One more tip, if the cheese isn’t melted on the nachos by the time the eggs are done, simply keep the nachos in the oven (with it turned off) until ready. This way your cheese won’t get hard or rubbery…there’s nothing worse than rubbery cheese.
The rest of the recipe is simple; layer ’em with black beans, cooked chorizo, diced jalapenos and cheese, and then top with all of your favorite cold toppings (green onions, halved cherry tomatoes, cilantro and avocados) and enjoy! Truly, MKR
- 2-3 bags tortilla chips
- 1 package vegan chorizo (or regular if you don't want them vegetarian!)
- 2 cans black beans
- 1 block cheddar cheese, shredded
- 1 block Monterrey Jack cheese, shredded
- 5-6 eggs, sunny side up or however you like them
- green onions, chopped, to garnish
- cilantro, chopped, to garnish
- cherry tomatoes, halved, to garnish
- 1-2 avocados, sliced, to garnish
- Salt & pepper
- Preheat oven to 325 degrees.
- Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). It's in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (don't put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout.
- Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips.
- Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos.
- Sprinkle the shredded cheeses on top.
- Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes).
- In the meantime, make your sunny-side-up eggs.
- When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados).
- Lastly, place your cooked eggs on top, and season with salt and pepper.
- I like to add diced jalapenos in the black bean and chorizo layer because the beans calm down the heat a bit. More jalapenos to garnish is of course a great idea!