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Food

Scrambled Nachos

Serves 4

Written by
Scrambled Nachos

We took classic cheesy nachos and gave them a breakfast vibe with scrambled eggs and then took them to the next level with satisfying add-ins including beans and creamy avocado. This is a perfect dinner to share around the table where a bit of mess is to be celebrated. You can also serve it with your favourite salsa.

Ingredients

  • 6 cups (1.5 L) tortilla chips
  • 1 1/2 cups (350 mL) shredded cheddar cheese or Monterey Jack cheese
  • 19 oz (540 mL) canned black beans (rinsed and drained)
  • 2 cups (500 mL) halved cherry tomatoes
  • 1/3 cup (80 mL) pickled jalapeno slices (optional)
  • 6 large organic eggs
  • 2 Tbsp (30 mL) milk
  • 1/4 tsp (1 mL) black pepper
  • 1 tsp (5 mL) grapeseed oil or avocado oil
  • 1 avocado, cubed
  • 3 green onions, chopped
  • 1/2 cup (125 mL) sour cream
  • 1/3 cup (80 mL) cilantro leaves
  • Lime wedges

Nutrition

Per serving:

  • calories 564
  • protein 31 g
  • total fat 30 g
    • sat. fat 11 g
  • total carbohydrates 46 g
    • sugars 4 g
    • fibre 11 g
  • sodium 584 mg

Directions

01
Preheat oven to 375 F (190 C). Line large baking sheet with parchment paper or silicone baking mat. Pile half the tortilla chips on prepared baking sheet. Sprinkle half the cheese, beans, tomatoes, and pickled jalapeno (if using).  Create a second layer with the remaining same ingredients. Bake until cheese is completely melted, about 7 minutes.
02
While nachos are baking, in medium bowl, whisk together eggs, milk, and pepper. To large skillet over medium-low heat, add oil and pour in egg mixture. Let eggs sit for a couple minutes until they start to set and firm up at the edges. Using spatula, begin to pull eggs in from the edges to the middle of the pan. Continue this motion until soft curds form.
03
Scatter eggs, avocado, green onions, sour cream, and cilantro over nachos. Serve with lime wedges.

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