Loaded Breakfast Nachos
Add a crunch to your breakfast with this loaded breakfast nachos!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 4 – 6
Preparation time: 15 – 20 minutes
Cooking time: 30 – 40 minutes
Ingredients:
- 2 Tbsp olive oil
- 500g beef mince
- 1 tsp cumin
- 1 tsp paprika
- 2 Tbsp meat seasoning
- 1 cup cheddar cheese, grated
- ½ tin black beans, drained & rinsed
- ½ cup tomatoes. Diced
- ¼ cup spring onion, sliced
- ¼ cup jalapeño slices
- 1/2 cup diced tomatoes
- 4 – 6 large eggs
To serve:
- Nacho chips
- Sour cream
- Guacamole
- Coriander
- Salsa, optional
How To Make Loaded Breakfast Nachos
- Preheat your oven to 180°.
- In a skillet, heat olive oil or butter over medium heat.
- Add the ground mince and cook, breaking it apart with a wooden spoon, until browned and fully cooked.
- Season with any spices of your choice as well as salt and pepper.
- Then start assembling, on a large baking tray, spread a layer of tortilla chips.
- Top with cheese, cooked mince, black beans, and diced tomatoes, then add another layer of chips, then top with the remaining cheese, mince, and beans.
- Place the baking tray in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Once the nachos are baked, carefully make four small wells in the nacho layers using a spoon.
- Crack one whole egg into each well, ensuring they stay in place.
- Return the baking sheet to the oven and bake for an additional 8-12 minutes, depending on how runny you want the yolks.
- Bake until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and top with sour cream, guacamole and garnish with fresh coriander.
Chefs Tip: The key to flavourful nachos is well-seasoned mince. Don’t skip the seasoning! Use a blend of spices like cumin, chili powder, garlic powder, or smoked paprika to elevate the flavour. You can also add a splash of Worcestershire sauce or soy sauce adds a nice depth too. If you’re making breakfast for a busy week, you can prep the mince and toppings ahead of time. Just assemble the nachos and bake when you’re ready to eat