Can I make these ahead of time?

Honestly? No. The chips will turn into a sad, soggy mess if you assemble them too early. The magic happens when you bake and serve immediately - it's worth the wait!

What's the best type of chip to use?

Sturdy restaurant-style tortilla chips are my go-to. They hold up to all the toppings without crumbling. Thin chips turn to dust - you want something with backbone!

Any egg alternatives?

Tofu scramble works great for a vegan version! Just season it well with turmeric, cumin, and a pinch of black salt for that eggy flavor. It actually crisps up nicely in the oven too.

Can I use different cheeses?

Absolutely! Pepper jack adds nice heat, or try a Mexican blend. Just avoid super hard cheeses that don't melt well. The gooier, the better in my book!

How do I keep them crispy at a party?

Serve them straight from the oven on a warmed platter. If they must sit, pop them back in the oven for 2 minutes right before serving to crisp back up.

Breakfast Nachos That Will Amaze Everyone

Description

A fun and easy twist on classic nachos, perfect for breakfast or brunch.

Ingredients

6 large eggs
1/2 cup milk
1 tbsp butter
1 bag tortilla chips
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1/2 cup diced tomatoes
1/4 cup sliced green onions
1/4 cup sour cream
1/4 cup salsa

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Instructions

Preheat your oven to 350°F.
Whisk eggs and milk together in a bowl.
Melt butter in a skillet over medium heat.
Scramble the eggs until just set.
Spread tortilla chips on a baking sheet.
Top chips with scrambled eggs, cheese, and bacon.
Bake for 5-7 minutes until cheese melts.
Remove from oven and add tomatoes, green onions.
Serve with sour cream and salsa.

Notes

Use fresh tortilla chips for best results.
Customize with avocado or jalapeños if desired.
Serve immediately while warm.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: Mexican-Inspired