Quick Breakfast Nachos

Nachos are fun, and I make them all the time — they are my husband’s favorite meal!  (Fancy, I know!)  They’re so versatile — you can top them with just about anything — and while I suggest these for breakfast, we have them for dinner, too!


  • 4 cups tortilla chips
  • 1 1/2 cups grated cheddar cheese
  • 1 (10-ounce) can La Victoria Mild Enchilada Sauce
  • 1 (7-ounce) can Ortega diced, fire Roasted green chilies
  • 4 eggs


Serves 4

Prep time: less than 5 minutes

Cooking time: 15 to 20 minutes

Preheat the oven to 400 degrees.

Combine the chips, cheese, enchilada sauce and chilies in an (approximately) 2 quart, rectangular,baking dish.

Crack 4 eggs on top, spaced out evenly, and sprinkle with salt and pepper.  

Bake just until the eggs are cooked, about 15 to 20 minutes.

Some additional notes:

I like La Victoria and Ortega, however you can use any salsa you like.

For even quicker nachos, see Two Minute Egg and Spinach “Nachos.”


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