Eggs, bacon and sausage go great on tortilla chips and make for a fun and easy Tex-Mex twist on a delicious brunch dish.
Servings and Ingredients
|8 Hy-Vee large eggs|
|1 tbsp. Hy-Vee butter|
|½ (15 ounce) bag Hy-Vee restaurant-style tortilla chips|
|½ lbs. Hy-Vee bacon, crisp-cooked, drained and crumbled|
|1 (15 ounce) can Hy-Vee black beans, rinsed and drained|
|½ (16 ounce) package Hy-Vee medium spice pork sausage, cooked and crumbled|
|½ green bell pepper, seeded and finely chopped|
|1 (8 ounce) package Hy-Vee shredded Mexican cheese|
|1 green onion, sliced|
|Desired toppers, such as salsa, sour cream, sliced jalapeños* and/or cilantro|
- Preheat oven to 350 degrees. In a large bowl, whisk eggs until thoroughly combined.
- In a large skillet, melt butter over medium-high heat. Add egg mixture and cook, without stirring, until eggs begin to set on the bottom and around the edges. Using a spatula or fork, lift the partially cooked eggs, so the uncooked portion flows underneath. Continue cooking for 2 minutes or until egg mixture is cooked through but glossy and moist. Remove from heat.
- Layer half of the tortilla chips in a 3-quart casserole dish. Top with half each of the eggs, bacon, beans, sausage, bell pepper and cheese. Repeat layers. Bake for 15 minutes or until cheese is melted and nachos are heated through. Sprinkle with green onions and serve with desired toppers.
- Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.
630 Calories per serving
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 270mg
- Sodium: 1370mg
- Total Carbohydrates: 27g
- Protein: 34g
Vitamin A 15%
Vitamin C 10%
Hy-Vee Seasons Holiday 2016