20-Minute Breakfast Nachos

Recipe

Breakfast
20-Minute Breakfast Nachos

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Recipe Data

4
Servings
5min
Prep
25min
Total

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    Description

    Nachos for breakfast? You don't have to tell us twice!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4 c.Hy-Vee bite-size white corn tortilla chips
    ½ lbs.Mexican pork chorizo
    1avocado, halved, seeded, peeled, and chopped
    2fresh jalapeno peppers, halved, seeded, and chopped
    ½ c.Hy-Vee thick-and-chunky salsa
    ½ c.Hy-Vee Cheddar cheese dip, warmed
    4large pasteurized eggs, cooked sunny-side up
    Hy-Vee ground black pepper, for serving

    Things To Grab

    • 4 serving plates
    • Large skillet

    Directions

    1. Divide chips among four serving plates; set aside.

    2. Brown chorizo in a large skillet until browned and cooked through (165 degrees). Spoon chorizo over chips on plates; wipe skillet clean. Top each with avocado, jalapeno peppers, salsa, and cheese dip.

    3. Just before serving, crack eggs into same skillet over medium-low heat. Cook eggs until white is set and yolk begins to thicken. Remove eggs from skillet and top nachos with cooked eggs. If desired, sprinkle with black pepper.

    Nutrition facts

    Servings

    500 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 220mg
    • Sodium: 1140mg
    • Total Carbohydrates: 32g
    • Protein: 22g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 15%
    0%
    Vitamin D 6%
    0%
    Potassium 15%

    Recipe Source:

    Seasons May 2019