avocado toast might be your go-to breakfast (and we don’t blame you), it’s nice to branch out every once in a while. Enter breakfast nachos. This decadent recipe gives nachos a perfect AM twist with the addition of scrambled eggs and baby spinach. Heads up, after making this recipe once, you may be tempted to make breakfast nachos at all hours, not just in the morning. Watch the video below to find out how!
1 bag tortilla chips
2 cups baby spinach
1½ cups shredded cheddar cheese
1 cup black beans
½ cup salsa
¼ cup sour cream
1. Prepare Ingredients
Preheat oven to 450F. Rinse all produce, including black beans. Thinly slice jalapeño. Halve lime. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin.
2. Slice Avocado
Halve avocado and discard pit. Scoop flesh from avocado and slice into ½-inch chunks. Squeeze over juice of 1 lime and season with .25 teaspoon salt and pepper.
3. Scramble Eggs
Crack eggs into a large bowl and scramble with a whisk. Season with salt and pepper.
Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering add spinach and cook until wilted, about 1 minute. Pour eggs over and stir continuously. Cook until set but still soft (they’ll finish cooking in the oven).
6. Bake Nachos
Place nachos in oven and cook until cheese is melted, about 5 minutes. Remove and top with jalapeno, avocado, salsa, and sour cream.
7. Plate Nachos
Pile nachos high on a plate and enjoy with a big cup of coffee.