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southern breakfast nachos

(2)
BBurge avatar
Blue Ribbon Recipe by
Barbara Burge
@BBurge
Los Gatos, CA

This is a Saturday morning favorite for us. The kids love the fact that they can decide which topping to add to their nachos. Sometimes this dish does double-duty as a busy weeknight dinner. Add a salad and you're done!

Blue Ribbon Recipe

These nachos are a fun breakfast idea. Definitely na-cho mom's traditional breakfast. This recipe takes browned, crumbled sausage and mixes it with green chiles and onions. The mixture is sprinkled on top of corn chips. Then, scrambled eggs and Monterey Jack cheese are added. On the side, typical nacho toppings are laid out so everyone can top their bowl with what they like. Savory, flavorful, and fun, this is a great recipe if hosting overnight company because it can be scaled for the crowd.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For southern breakfast nachos

  • 1 c
    sour cream
  • 1 md
    avocado
  • 1 can
    sliced ripe olives, drained (2.25 oz)
  • 1/2 lb
    bulk pork sausage
  • 1 sm
    onion, chopped
  • 1 can
    chopped green chilies, drained (4 oz)
  • 4 c
    small crisp corn chips
  • 2 c
    shredded Monterey Jack cheese (8 oz)
  • 8 lg
    eggs

How To Make southern breakfast nachos

  • Place olives, sour cream, and chopped avocado in 3 bowls.
    1
    Spoon the sour cream into a small serving dish; set aside. In a separate serving dish, place the olives; set aside. Peel and chop the avocado. Put it into a third serving dish and set aside. Preheat the broiler to 425 degrees. Have 4 10-oz ramekins or oven-proof dishes ready.
  • Crumble sausage and brown in a pan with onions.
    2
    Crumble sausage into a medium frying pan, and add the onion. Cook over medium-high heat, stirring often, until the sausage is browned.
  • Stir in green chiles.
    3
    Stir in green chilies.
  • Remove mixture from heat and drain.
    4
    Remove from heat and drain, reserving 1 tablespoon drippings in the pan.
  • Place corn chips in ramekins.
    5
    Place 1 cup of corn chips in each of the ramekins.
  • Evenly divide sausage over the corn chips.
    6
    Divide the sausage mixture evenly between them, spooning it over the chips.
  • Sprinkle each bowl with 1/4 cup shredded cheese.
    7
    Sprinkle 1/4 cup cheese on each.
  • Cook eggs in the same skillet the sausage was cooked in.
    8
    Break the eggs into the same skillet used to cook the sausage. Cook, stirring constantly over low heat, until eggs are set.
  • Add eggs to each ramekin.
    9
    Divide the eggs between the ramekins.
  • Top each with more cheese.
    10
    Top each with another 1/4 cup cheese.
  • Broil each ramekin to melt the cheese.
    11
    Broil the ramekins 4 inches from the heat 2 to 3 minutes, until the cheese melts.
  • Serve immediately.
    12
    Serve immediately with the garnishes in their serving bowls so that everyone can help themselves to the toppings they want.
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