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Breakfast Nachos

Presented by:
Land O' Lakes
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This nacho feast makes a great meal anytime.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings


1 pound breakfast sausage

2 tablespoons Land O Lakes® Butter

1 teaspoon finely chopped fresh garlic

6 large Land O Lakes® Eggs, well beaten

1/4 teaspoon black pepper

6- to 6 1/2- ounces restaurant-style tortilla chips

2 cups shredded Monterey Jack cheese

1 medium (1 cup) tomato, seeded, chopped

1/2 to 1 jalapeño pepper, seeded, thinly sliced

 Sour cream, if desired

Salsa, if desired


Heat oven to 350ºF. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.

Cook sausage in 12-inch skillet over medium-high heat, stirring occasionally, 5-7 minutes or until cooked through and broken into crumbles. Transfer to bowl, using slotted spoon. Cover; keep warm. Wipe out skillet.

Melt butter in same skillet until sizzling. Add garlic; sauté 1 minute. Add beaten eggs and pepper; cook over medium heat, lifting egg mixture slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until eggs are almost set.

Spread half of chips in thin layer in bottom of prepared pan. Top chips with half of sausage and 1 cup cheese. Repeat with remaining chips, sausage, scrambled eggs, tomato and remaining cheese. Sprinkle with jalapeño slices.

Bake 6-7 minutes or until cheese is melted. Serve immediately with sour cream and salsa, if desired.


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