Hey friends! Today I want to share a really fun weekend brunch recipe. I absolutely love making breakfast a spectacular event for my family.
Just last weekend, I had a few friends over for a lazy Sunday morning. I wanted to make something filling. But I did not want to stand at the stove all day long.
The solution? A massive platter of nachos.
Nothing brings people to the table faster. These Chorizo and Egg Breakfast Nachos are completely irresistible. They combine crispy homemade chips, spicy meat, and gooey melted cheese. It is honestly like a party on a pan.
I designed this recipe to be a fun, shared experience. You can serve it straight from the sheet pan on your dining table. It requires minimal effort. But you get maximum flavor payoff.
The good news? Making your own tortilla chips is the secret here. It elevates the dish from good to unforgettable.
Store bought chips often get soggy. This happens especially under heavy toppings. Our homemade corn chips stay beautifully crisp.
We will cook the scrambled eggs directly in the rendered chorizo fat. This technique infuses every single bite with incredible, smoky flavor. The creamy Oaxaca cheese melts perfectly over the warm chips.
Fresh garnishes add a bright, acidic contrast. It perfectly balances the rich base.
Let us dive right into the details. Here is exactly what you need to make these incredible nachos.
Recipe Overview
| Detail | Time / Amount |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Difficulty | Easy |
Ingredients List
| Ingredient | Quantity | Notes |
| vegetable oil | as needed | for frying |
| corn tortillas | 20 | 10 inch, cut in quarters |
| kosher salt | to taste | |
| Oaxaca cheese | 10 ounces (283 grams) | divided |
| chorizo | 12 ounces (340 grams) | casings removed |
| large eggs | 12 | whisked |
| refried beans | 1 16 ounce can (454 grams) | optional |
| pico de gallo | to taste | |
| guacamole | to taste | |
| cotija cheese | 10 ounces (283 grams) or 1 1/2 cups | crumbled |
| cilantro | to taste | chopped |
| crema agria (or sour cream) | to taste | |
| jalapeño pepper | 1 | thinly sliced |
| lime | 1 | cut in wedges |
| salsa | to taste | |
| Mexican hot sauce | to taste |
Step by Step Instructions
Now comes the fun part. Put on your favorite apron. Grab a heavy skillet. Grab a large baking sheet.
Let me walk you through this process step by step. Making these is easier than pouring cereal in a bowl. Well, almost!
Step 1: Fry the Tortilla Chips
First, heat your vegetable oil in a deep skillet. Bring the oil to about 350°F.
Gently drop a few tortilla quarters into the hot oil. Do not overcrowd the pan. Fry them for about two to three minutes. They should turn golden and crispy.
Use a slotted spoon to remove the chips. Transfer them to a paper towel lined plate. Sprinkle them immediately with kosher salt. Repeat this process until all chips are fried.
Step 2: Cook the Chorizo
Carefully drain the frying oil from your skillet. Wipe it lightly if needed. Place the skillet back over medium heat.
Add the chorizo to the pan. Use a wooden spoon to break up the meat. Cook the chorizo until it is deeply browned. This usually takes about eight minutes.
Do not drain the fat from the pan. That flavorful grease is literally liquid gold.
Step 3: Scramble the Eggs
Turn the stove heat down to medium low. Pour your whisked eggs directly into the pan with the chorizo.
Gently stir the eggs into the meat. Mix them right into that rendered fat. Use a spatula to scrape the bottom of the pan.
Cook until the eggs are softly set. They will continue to cook slightly in the oven. Remove the skillet from the heat immediately.
Step 4: Assemble the Base
Preheat your oven to 400°F. Grab a large rimmed baking sheet. Spread your freshly fried tortilla chips in an even layer.
If you are using refried beans, warm them slightly. Drop small spoonfuls of beans all over the chips.
Next, evenly distribute the warm chorizo and egg mixture. Make sure every section gets plenty of eggs.
Step 5: Add Cheese and Bake
Take your divided Oaxaca cheese. Tear it into small pieces. Scatter the cheese generously over the entire pan.
Place the baking sheet into the hot oven. Bake for about five minutes. Watch it closely. You want the cheese perfectly melted and bubbly.
Step 6: Garnish and Serve
Remove your nachos from the oven. Now we build the final flavor layers. Because anytime someone loves your cooking, chances are they will:
- ask for the recipe
- share it with their friends
Sprinkle the crumbled cotija cheese evenly over the top. Add generous dollops of guacamole. Add fresh pico de gallo.
Scatter the chopped cilantro and sliced jalapeños everywhere. Drizzle the crema agria over the whole tray. Serve immediately with lime wedges, salsa, and Mexican hot sauce.
Pro Tips for Success
I want your Chorizo and Egg Breakfast Nachos to turn out perfectly. Cooking is all about the little details. Let me share a few of my favorite kitchen secrets with you.
Always fry your chips in small batches. Crowding the pan lowers the oil temperature. This leads to greasy chips. Nobody wants soggy chips!
Change your draining paper towels halfway through frying. This prevents the chips from sitting in pooling oil.
Do not overcook your eggs on the stove. Leave them slightly glossy and soft. The residual heat from the oven will finish them. Dry eggs can easily ruin a great plate of nachos.
Frequently Asked Questions
Can I use store bought tortilla chips instead?
Yes, you certainly can. However, try to find thick corn chips. Restaurant style chips work best. Thin chips will easily break under the heavy eggs and cheese. Homemade chips hold up perfectly.
What is a good substitute for Oaxaca cheese?
Oaxaca cheese is a wonderful melting cheese. It is very stringy and delicious. If you cannot find it, do not worry at all. You can easily substitute it with low moisture mozzarella. Monterey Jack cheese will also work beautifully. Chihuahua cheese is another great option.
Can I prepare any parts of this recipe in advance?
You can definitely save some time. Fry the tortilla chips the night before. Store them in an airtight container at room temperature. You can also chop all your garnishes in advance. Store the cilantro, jalapeños, and limes in the fridge.
How do I prevent my nachos from getting soggy?
The key is quick assembly. Do not let the wet ingredients sit on the chips too long. Assemble the pan right before baking. Serve the nachos immediately after adding the wet garnishes. Things like guacamole and salsa should go on right at the very end.
Is this recipe overly spicy?
The heat level is highly customizable. The chorizo provides a mild warmth. It is very smoky. For less spice, omit the fresh jalapeño slices. You can also skip the Mexican hot sauce. If you love heat, leave the jalapeño seeds intact.
Let me know if you are ready to start outlining the next recipe!
Chorizo and Egg Breakfast Nachos
Ingredients
Homemade Tortilla Chips
- vegetable oil as needed for frying
- 20 corn tortillas 10 inch, cut in quarters
- kosher salt to taste
Nacho Toppings
- 10 ounces Oaxaca cheese 283 grams, divided
- 12 ounces chorizo 340 grams, casings removed
- 12 large eggs whisked
- 1 16 ounce can refried beans 454 grams, optional
- pico de gallo to taste
- guacamole to taste
- 10 ounces cotija cheese 283 grams or 1 1/2 cups, crumbled
- cilantro chopped, to taste
- crema agria or sour cream, to taste
- 1 jalapeño pepper thinly sliced
- 1 lime cut in wedges
- salsa to taste
- Mexican hot sauce to taste
Instructions
- Heat vegetable oil in a deep skillet to about 350°F. Fry the quartered corn tortillas in small batches for 2 to 3 minutes until golden and crisp. Remove with a slotted spoon, transfer to a paper towel-lined plate, season immediately with kosher salt, and repeat with the remaining tortillas.
- Carefully drain the frying oil from the skillet and lightly wipe it if needed. Return the skillet to medium heat. Add the chorizo and break it up with a wooden spoon. Cook for about 8 minutes, until deeply browned. Do not drain the rendered fat.
- Reduce the heat to medium-low. Pour the whisked eggs directly into the skillet with the chorizo. Gently stir and fold the eggs into the meat and rendered fat. Scrape the bottom of the skillet and cook until the eggs are softly set and still slightly glossy. Remove from the heat.
- Preheat the oven to 400°F. Spread the homemade tortilla chips evenly on a large rimmed baking sheet. If using refried beans, warm them slightly and spoon small amounts over the chips. Evenly distribute the warm chorizo and egg mixture across the pan.
- Tear the Oaxaca cheese into small pieces and scatter it generously over the nachos. Bake for about 5 minutes, or until the cheese is fully melted and bubbly.
- Remove the nachos from the oven. Sprinkle with crumbled cotija cheese, then add guacamole and pico de gallo. Scatter chopped cilantro and sliced jalapeño over the top. Drizzle with crema agria and serve immediately with lime wedges, salsa, and Mexican hot sauce.
