Breakfast Nachos
This is a great way to change up breakfast from the usual plate of sausage and eggs and making it much more fun, colorful and interactive!
Breakfast Nachos
Servings: 4
Ingredients
- 6 Teton Waters Ranch Original Breakfast Sausage Links sliced into coins
- 6 cups tortilla chips choose sturdy ones for layering
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- 2 tablespoons milk
- 2 tablespoons butter or olive oil
- 1/4 cup diced red onion
- 1/2 cup black or pinto beans drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 jalapeño thinly sliced (optional)
- 1 avocado diced or sliced
- 1/3 cup sour cream
- 1/4 cup salsa or hot sauce of choice
Instructions
- Preheat oven to 375°F (190°C). Spread tortilla chips evenly on a large, oven-safe platter or baking sheet lined with parchment paper.
- In a skillet over medium heat, cook the sausage coins until browned and heated through (about 4-5 minutes). Remove from skillet and set aside.
- In a bowl, whisk the eggs, milk, and a pinch of salt and pepper.
- Heat butter or olive oil in the same skillet over medium heat.
- Pour in the eggs and scramble gently until just set. Remove from heat.
- Sprinkle half the cheddar and Monterey Jack cheeses over the tortilla chips. Add the cooked sausage, scrambled eggs, black beans, red onions, and tomatoes. Top with the remaining cheese.
- Place the nachos in the preheated oven for 8-10 minutes, or until the cheese is fully melted. Remove from oven and top with green onions, cilantro, jalapeño slices (if using), avocado, and dollops of sour cream.
- Add salsa or your favorite hot sauce on the side or drizzled over the nachos.
Tried this recipe?Mention @twrgrassfedbeef or tag #TetonWatersRanch!
