WHAT MAKES THEM BREAKFAST NACHOS?
Okay, this is regular nachos, but with eggs scrambled on top, but really, what better excuse to have nachos at breakfast? You can make them more breakfast-inspired by adding bacon or breakfast sausage browned or even bacon crumbs; however, I chose the vegetarian option this time.
1 Roma tomato ($0.36)
1/4 onion red ($0.09)
One jalapeno ($0.18)
1 15oz. Can black beans be washed and drained ($0.79)
Four oz. Cheddar cheese, shredded ($1.25)
Six large eggs ($1.20)
1/4 tsp salt ($0.02)
1/4 tsp pepper ($0.02)
2. Tbsp of butter ($0.22)
1 15oz. bag tortilla chips ($3.49)
1/2 cup sour cream ($0.42)
Slice the tomato and red onion. Cut the jalapeno into pieces. Rinse and remove your black beans. Shred the cheddar cheese.
Preheat the oven to 350°F. Mix egg yolks, salt, and pepper in an enormous bowl.
In a nonstick saucepan at medium temperature. Once the skillet is hot, add the whisked egg and gently fold and stir until the eggs are nearly firm but a little damp (they’ll be cooked by baking in an oven).
Prepare a large baking sheet with parchment paper for quick clean-up. Spread half the tortilla chips over the baking sheet. Then, add one-half of the eggs, 50% of the beans, and the other half of the cheese that has been shredded.
Repeat the process with another layer of the chip, egg cheese, beans, and eggs.
Bake the Nachos in the oven for about 5-7 minutes or until the cheese has melted.
Take the nachos out of the oven and top them with the rest of the fresh ingredients, including tomatoes, onion, jalapeno, and Sour cream. Serve hot.