Best Southern Breakfast Nachos Recipes

Breakfast Nachos image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

One 22-ounce bag waffle fries
1 cup black beans, rinsed and drained
4 slices cooked bacon, cut into 2-inch pieces
8 ounces Monterey Jack cheese, grated (2 cups)
Nonstick cooking spray, for the skillet
4 large eggs, lightly whisked
Kosher salt and freshly ground black pepper
2 ripe avocados, halved, pitted and peeled
2 cloves garlic, minced
1 tablespoon fresh lime juice (from about 1/2 lime)
1 plum tomato, diced
1/2 serrano chile, seeded, deveined and minced
2 tablespoons chopped fresh cilantro
1/2 red onion, thinly sliced
2 scallions, thinly sliced

Steps:

Preheat the oven to 425 degrees F.
Cook the waffle fries according to the package instructions on a parchment-lined baking sheet.
Remove the fries from the oven and top with the black beans, bacon and cheese. Return to the oven until the cheese melts and is bubbling, about 5 minutes.
Meanwhile, heat a medium nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray. Pour the eggs into the hot skillet. Cook, stirring occasionally, until the eggs are just cooked and opaque yellow, 2 to 3 minutes. Season with salt and pepper.
While the eggs are cooking, make the guacamole. Combine the avocados, garlic, lime juice and salt and pepper to taste in a mixing bowl and mash with a fork until chunky. Add the tomato, serrano and cilantro and mix well.
Remove the fries from the oven and top with the red onion, scallions and cooked eggs. Dollop dabs of guacamole evenly around the nachos. Serve immediately.

Breakfast Nachos image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Nonstick cooking spray
8 large eggs
6 tablespoons milk
Kosher salt and freshly ground black pepper
6 slices bacon, cut into 1/2-inch thick pieces
Half a 13-ounce bag corn tortilla chips
6 ounces freshly grated Cheddar (about 2 cups)
6 ounces freshly grated Monterey jack cheese (about 2 cups)
1/4 cup salsa, plus more for serving
3 tablespoons chopped fresh cilantro leaves
1 small avocado, diced
4 tablespoons sour cream, thinned with 2 tablespoons water
Hot sauce, for serving

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray.
Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it.
Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes.
While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa.

Breakfast Nachos image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 homemade or thawed frozen waffles, cut into triangles (like tortilla chips)
1 pound breakfast sausage, casings removed and meat crumbled
1 tablespoon olive oil
6 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon maple syrup
2 cups shredded sharp Cheddar
1 avocado, thinly sliced
1/2 cup quartered cherry tomatoes
3 scallions, white and light green parts only, thinly sliced
1 jalapeno, thinly sliced
1/4 cup chopped fresh cilantro
Hot sauce, for serving, optional
Sour cream, for garnish

Steps:

Preheat the oven to 350 degrees F.
Put the waffle triangles on a rimmed baking sheet and bake for 5 to 7 minutes to dry out a bit. Remove from the oven and turn on the broiler.
Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
Heat another large nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
Top the waffles with the sausage, drizzle with the maple syrup and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.
Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeno and cilantro. Serve with hot sauce if desired and garnish with sour cream.

Southern Breakfast Nachos image

Provided by Barbara Burge @BBurge

Categories Eggs

Number Of Ingredients 9

1 cup(s) sour cream
1 medium avocado
1 can(s) (2 1/4 oz) sliced ripe olives, drained
1/2 pound(s) bulk pork sausage
1 small onion, chopped
1 can(s) (4 oz) chopped green chilies, drained
4 cup(s) small crisp corn chips
2 cup(s) (8 oz) shredded monterey jack cheese
8 large eggs

Steps:

Spoon the sour cream into a small serving dish, set aside. In a separate serving dish, place the olives set aside. Peel and chop the avocado, and put it into a third serving dish and set aside. Preheat the broiler to 425 degrees. Have 4 10-oz ramekins or oven-proof dishes ready.
Crumble sausage into a medium frying pan, add the onion. Cook over medium-high heat, stirring often, until the sausage is browned. Stir in green chilies. Remove from heat and drain, reserving 1 tablespoon drippings in the pan.
Place 1 cup corn chips in each of the ramekins and divide the sausage mixture evenly between them, spooning it over the chips. Sprinkle 1/4 cup cheese on each.
Break the eggs into the same skillet used to cook the sausage and cook, stirring constantly over low heat, until eggs are set. Divide the eggs between the ramekins and top each with 1/4 cup cheese.
Broil the ramekins 4 inches from the heat 2 to 3 minutes, until the cheese melts. Serve immediately with the garnishes in their serving bowls so that everyone can help themselves to the toppings they want.