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Breakfast Nachos

Breakfast Nachos


Breakfast nachos have become a bit of an obsession lately. I made them a few weeks ago when I was craving breakfast food but wanting something different. I layered tortilla chips with grits, scrambled eggs, amongst other nacho goodies. I suppose one could call these chilaquiles, but I don’t think they quite fit the name.

Breakfast Nachos

Do you ever feel like you want breakfast, but you don’t really know what kind of breakfast? Like, a biscuit won’t cut it.

And a bowl of cereal sounds as exciting as cardboard. 

I can’t help it; I don’t like boring food and I don’t think you do, either.

We want real food.

There are mornings when I wake up and I wish someone would seriously just show up with eggs over medium, toast and crispy bacon, some strong coffee (and maybe a good Mimosa depending on the day), fluff my pillows, hand me my iPad, tell me I look pretty and that my breath doesn’t stink.

Is that a whole lot to ask? I think not. I mean, seriously.

A girl can dream, right?

Let’s examine my Breakfast Nachos, shall we??

Breakfast Nachos | Dixie Chik Cooks

How do you make Breakfast Nachos?

These are like your typical nachos, just piled high with breakfast goodies. I layered these first with the grits – but next time I’ll make the eggs the base instead of the grits – they kinda sog them down a bit. 

Also, I’ll add some hot sauce. Not sure why I skipped this very important step.

That’s so NOT me to do that!

But the jalapeños are SOOOO damn good on these.

Breakfast Nachos

Next time I’ll be adding cheese to the grits to just amp up the badassedness level.

Breakfast Nachos

Here’s your printable – 

Breakfast Nachos

Breakfast Nachos

Ingredients

  • Tortilla chips
  • Grits (buttered, preferably)
  • Scrambled eggs
  • Diced ham
  • Provolone cheese, shredded
  • Pickled jalapenos, sliced
  • Heirloom tomatoes, sliced
  • Italian flat leaf parsley, chopped

Instructions

Preheat oven to 400 degrees.
Layer the nachos by piling on grits, eggs, ham, cheese and jalapenos.
Bake for 5-7 minutes, until cheese is melted.
Remove from oven and add tomatoes and parsley.
Serve

Did you make this recipe?

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