Breakfast Nachos

Vegetarian
Gluten Free
Health score
20%
Breakfast Nachos
15 min.
2
795kcal

Suggestions


Start your day off right with a delicious twist on a classic favorite: Breakfast Nachos! This vibrant and satisfying dish is perfect for those who crave a hearty meal without compromising on health. Packed with protein from the eggs and fiber from the pinto beans, these nachos are not only vegetarian but also gluten-free, making them a fantastic option for a variety of dietary preferences.

In just 15 minutes, you can whip up a plateful of these colorful nachos that are sure to impress at any meal—be it breakfast, lunch, or dinner. The combination of creamy Monterey Jack cheese, zesty salsa, and a kick of Mexican-style hot sauce elevates this dish to a whole new level of flavor. Plus, the crispy tortilla chips provide the perfect crunch, making every bite a delightful experience.

Whether you're hosting a brunch gathering or simply treating yourself to a comforting meal at home, these Breakfast Nachos are a crowd-pleaser. Serve them with a side of guacamole and sour cream for an extra layer of indulgence. Get ready to dig into a plate of nacho goodness that will leave you feeling satisfied and energized!

Ingredients

  • servings pepper black freshly ground
  • 15 ounce pinto beans canned
  • 0.8 teaspoon chili powder 
  • large eggs 
  • teaspoons hot sauce such as cholula or tapatío mexican-style
  • servings kosher salt 
  • ounces monterrey jack cheese grated
  • 0.3 cup salsa 
  • ounces tortilla chips ( 2 big handfuls)
  • tablespoon butter unsalted
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • wooden spoon
  • spatula

Directions

  1. Drain and rinse the beans.
  2. Place them in a small saucepan over medium heat.
  3. Add the water and chili powder and season with salt. Stir to combine and smash about half of the beans with the back of a fork or a wooden spoon. Cook, stirring occasionally, until warmed through, about 5 minutes. Turn off the heat.Meanwhile, place the eggs in a medium bowl and beat with a fork until broken up.
  4. Add the hot sauce, season with a pinch each of salt and pepper, and beat to incorporate; set aside.Melt the butter in a medium nonstick frying pan over medium-low heat until foamy, about 2 to 3 minutes. Swirl the butter in the pan until the pan is evenly coated.
  5. Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the eggs from the edges into the center.
  6. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 1 1/2 minutes total.
  7. Remove the pan from the heat.
  8. Sprinkle the eggs with half of the cheese and stir to incorporate.Divide the chips between 2 large plates and top evenly with the warm beans.
  9. Sprinkle the remaining cheese evenly over the beans, spoon the eggs over top of the beans and cheese, and top with the salsa.
  10. Serve with guacamole and sour cream, if desired.

Nutrition Facts

Calories795kcal
Protein19.9%
Fat47.53%
Carbs32.57%

Properties

Glycemic Index
52
Glycemic Load
10.24
Inflammation Score
-8
Nutrition Score
31.60913029961%

Nutrients percent of daily need

Calories:795.11kcal
39.76%
Fat:42.57g
65.49%
Saturated Fat:19.03g
118.94%
Carbohydrates:65.64g
21.88%
Net Carbohydrates:52.49g
19.09%
Sugar:4.91g
5.46%
Cholesterol:437.51mg
145.84%
Sodium:1789.84mg
77.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:40.11g
80.21%
Phosphorus:759.43mg
75.94%
Calcium:642.04mg
64.2%
Selenium:41.41µg
59.16%
Fiber:13.16g
52.62%
Vitamin B2:0.77mg
45.22%
Manganese:0.79mg
39.38%
Magnesium:141.62mg
35.41%
Iron:6.27mg
34.85%
Zinc:4.9mg
32.69%
Vitamin E:4.89mg
32.62%
Vitamin A:1589.62IU
31.79%
Folate:115.75µg
28.94%
Potassium:983.39mg
28.1%
Vitamin B6:0.55mg
27.35%
Copper:0.52mg
26%
Vitamin B5:2.55mg
25.53%
Vitamin B12:1.37µg
22.88%
Vitamin K:18.43µg
17.55%
Vitamin D:2.45µg
16.3%
Vitamin B1:0.24mg
15.84%
Vitamin B3:1.64mg
8.2%
Vitamin C:5.31mg
6.44%
Source:Chow