Cooking Lucid
Breakfast Nachos
Crispy chips topped with scrambled eggs, chorizo, melted cheese, and fresh pico. The brunch nacho you didn't know you needed — salty, spicy, and ready in 20 minutes.
Prep 10 min
Cook 10 min
Total 20 min
Serves 4
Ingredients
Step 1 — Cook the proteins
- 8 oz Mexican chorizo (casings removed)
- 6 large eggs
- 2 tbsp milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp butter
Step 2 — Assemble
- 8 oz tortilla chips
- 2 cups shredded pepper Jack cheese
- ½ cup black beans (warmed)
- ¼ cup diced red onion
Step 3 — Toppings
- ½ cup pico de gallo
- ¼ cup sour cream
- 1 avocado (sliced)
- Fresh cilantro
- Hot sauce
- Lime wedges
Instructions
- 1
Cook chorizo and eggs
Cook chorizo in a skillet over medium-high heat, breaking it up, until browned and cooked through, 6–8 minutes. Transfer to a plate. Whisk eggs with milk, salt, and pepper. Melt butter in the same pan, scramble eggs until just set, and fold in chorizo.
- 2
Melt and top
Preheat broiler. Spread chips on an oven-safe platter. Top with cheese and broil 2–3 minutes until melted. Spoon warm eggs and chorizo over the chips. Add beans and onion.
- 3
Serve immediately
Finish with pico de gallo, sour cream, avocado, and cilantro. Serve with hot sauce and lime wedges.
Nutrition per serving: 540 cal · 28g protein · 32g carbs · 34g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
