Breakfast Nachos Recipe
This is a fun take on traditional nachos which normally use tortilla chips as a base. You can certainly use chips here with all the fun breakfast toppings, but other options are whole grain waffles, pancakes, or waffle fries. Personally, I like the indentations in waffles to catch all the toppings! Basically, anything that you would put in a breakfast burrito would be amazing on Breakfast Nachos!! See more of my suggestions at the bottom of the recipe. You do not have to follow my measurements for toppings and you can mix and match with the toppings you like. Remember, breakfast needs protein, so make sure you’re adding your preferred protein, either plant-based or animal-based or both.
Why you’ll love this breakfast nachos recipe
- fun take on traditional nachos;
- perfect for breakfast after a sleepover with a bunch of kids;
- it’s a one-dish wonder;
- nachos are flexible and so are these;
- you don’t have to make any component from scratch – use all store-bought!
Ingredients
- Waffles – I like the idea of using waffles in this recipe because it grabs all the toppings. Or you can use pancakes.
- Beans – see recipe in the notes for how to make super fast refried beans. Or you can use canned refried beans.
- Some sort of Protein – protein is essential for breakfast. There are different options you can add here such as bacon, sausage (animal or plant-based), eggs, or even a taco meat. Beans and cheese are obviously protein too!
- Cheese – I don’t go heavy on the cheese, but shredded Monterey Jack cheese is nice here as is my vegan queso. You do you!
- Eggs – are a popular protein for breakfast and they go well with waffles or pancakes.
- Toppings – The sky is the limit, but some of the options I like include: avocado, guacamole, salsa, diced tomatoes, sliced green onions, pickled onions, fresh cilantro, thinly sliced fresh jalapeño or pickled jalapeño. Leftover cooked vegetables (chopped up) would also be nice here.
How to make breakfast nachos?
- Preheat the oven to 400 degrees.
- Toast waffles in a toaster oven, but don’t let them get too dark. They will eventually go in the oven with toppings.
- Spread beans on waffles and cut into quarters. Arrange in one layer on a sheet pan lined with unbleached parchment paper.
- Sprinkle with cooked bacon and cheese and bake until cheese is melted, about 7 minutes.
- In the meantime, make the eggs. Beat the eggs with a tablespoon of water and 1 teaspoon of salt. Preheat a pan over medium heat and add your fat of choice. Lower heat to medium-low and pour in eggs. Stir occasionally until just cooked.
- Top the waffles with eggs and whatever toppings you like.
Tips
- If you have leftover cooked bell peppers or other vegetables that would make sense here, dice them up and go for it.
- You can serve hot sauce on the side.
- The key with nachos is to make your base one layer covered with toppings and then add another layer with toppings, otherwise you’ll have one dry bottom layer. If you only want to do one layer then you can do it on a large sheet pan.
Substitutions
- Waffles – pancakes, waffle fries, chips
- Protein – pork or turkey bacon, sausage (animal or plant-based), taco meat
- Cheese – vegan mac and cheese sauce
Other recipes you may like
- Breakfast Salad with Potatoes, Bacon and Eggs
- Baked Eggs and Greens (Green Shakshuka)
- Okonomiyaki-Inspired Veggie Pancake
- Savory Dutch Baby Oven Pancake with Spinach and Gruyere
If you give this breakfast nachos recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!
Breakfast Nachos
Serves: 4 as main, 6 as a side
Ingredients
- 8 waffles (or large pancakes)
- 1 recipe refried black or pinto beans (see notes) or 1 15-ounce can of refried beans
- ½ pound bacon, cooked or cooked crumbled sausage, if you like it (this can be plant-based as well like the jackfruit taco “meat” from April 2022 class)
- 1 cup shredded Monterey Jack cheese (I don’t go heavy on the cheese, but you can if you like it!) or my vegan cheese sauce
- 8 large eggs
- 1 Tablespoon water
- 1 ½ Tablespoons avocado oil, unsalted butter, plant butter, or ghee
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- Suggested toppings that go on after the sheet pan comes out of the oven: avocado or guacamole, salsa or diced tomatoes, sliced green onions or pickled onions, fresh cilantro, fresh thinly sliced jalapeno or pickled jalapeno. These are the obvious ones and so delicious. But if you have leftover cooked bell peppers or other vegetables that would make sense here, dice them up and go for it. You can serve hot sauce on the side.
Instructions
- Preheat the oven to 400 degrees.
- Toast waffles in a toaster oven, but don't let them get too dark. They will eventually go in the oven with toppings.
- Spread beans on waffles and cut into quarters. Arrange in one layer on a sheet pan lined with unbleached parchment paper.
- Sprinkle with cooked bacon and cheese and bake until cheese is melted, about 7 minutes.
- In the meantime, make the eggs. Beat the eggs with a tablespoon of water and 1 teaspoon of salt. Preheat a pan over medium heat and add your fat of choice. Lower heat to medium-low and pour in eggs. Stir occasionally until just cooked.
- Top the waffles with eggs and whatever toppings you like.
Notes
REALLY QUICK REFRIED BEANS
1 Tablespoon avocado oil or olive oil
¼ onion, diced or 1 shallot, diced
½ jalapeno, seeded and diced
1-2 sprigs cilantro, chopped (optional)
Pinch of ground cumin
1 15-ounce can of black or pinto beans + the can liquid
Sea salt to taste
Optional lime juice or a splash of red wine vinegar
1. Warm a saucepan over medium-low heat. Add oil and warm it through. Sauté onion and jalapeno until tender and translucent. You can even cover it and reduce the heat to low if you’d like. This should take about 5 minutes. Stir in the cilantro and cumin. Then add the entire can of beans plus the liquid. Increase the heat to medium high and bring to a simmer. Cover, lower heat and cook until the flavors have melded and the beans are warmed through, about 10 minutes (honestly, if you’re crunched for time, you can just cook until hot.)
2. Taste for salt before you add any. Different brands contain different amounts of salt. Season to taste. If you like a little acidity, add a splash (like a teaspoon) of red wine vinegar or lime juice.
3. You can mash the beans to make them thicker or even puree them with an immersion blender.
1 Tablespoon avocado oil or olive oil
¼ onion, diced or 1 shallot, diced
½ jalapeno, seeded and diced
1-2 sprigs cilantro, chopped (optional)
Pinch of ground cumin
1 15-ounce can of black or pinto beans + the can liquid
Sea salt to taste
Optional lime juice or a splash of red wine vinegar
1. Warm a saucepan over medium-low heat. Add oil and warm it through. Sauté onion and jalapeno until tender and translucent. You can even cover it and reduce the heat to low if you’d like. This should take about 5 minutes. Stir in the cilantro and cumin. Then add the entire can of beans plus the liquid. Increase the heat to medium high and bring to a simmer. Cover, lower heat and cook until the flavors have melded and the beans are warmed through, about 10 minutes (honestly, if you’re crunched for time, you can just cook until hot.)
2. Taste for salt before you add any. Different brands contain different amounts of salt. Season to taste. If you like a little acidity, add a splash (like a teaspoon) of red wine vinegar or lime juice.
3. You can mash the beans to make them thicker or even puree them with an immersion blender.
2 Comments
so excited to try with all of the graduation parties this will be perfect!
Totally! This will be a crowd pleaser.