Breakfast Nachos are a different take on nachos with scrambled eggs, diced ham and grits, topped with tomatoes, jalapeños and cilantro.
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.
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 sounCrab Cake Sliders with Guacamole and Kiwi Salsads 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??
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.
Next time I’ll make the eggs the base instead of the grits because, unfortunately, they kinda sog them down a bit. Make sure you do that!
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 good on these.
Next time I’ll be adding cheese to the grits to just amp up the deliciousness level.
Here’s your printable –