The Seahawks have an early game today…which demands gives me a great excuse (like I need one) to make breakfast nachos. I've always wanted to make this dish–this is my first attempt. It's getting raves from the family.
This is another one of those recipes where I can clean out my fridge — it's very flexible with ingredients.
Preheat oven to 350.
Put 1 layer corn chips in bottom of baking pan (I actually use a glass pie plate). I like Kettle Corn Chips since they're sturdy and organic.
Fry 5 slices of bacon until crispy in a non-stick pan. Reserve 2-3 tablespoons of grease (keep the rest for cooking with at a later date). Chop bacon.
I happen to have some left over andouille sausage so I chopped one and sauteed it in the bacon grease with a half of a fresh jalepeno from our garden, chopped into very small pieces. Use a slotted spoon and put in a dish.
Scramble 3-4 eggs with a couple tablespoons of milk and a 2-3 T of salsa. Fry in the bacon greased pan until soft (almost all cooked to your liking)–do not over cook as you will finish the eggs in the oven.
I also have chopped green onions and shredded pepper jack cheese.
Add half of eggs to chips. Top with half of each of the meats, half the cheese & 1/3 green onions.
Repeat, creating second layer.
Cook in oven until cheese is melted.
I then add a layer of diced fresh tomato, avocado and green onions.
I can easily see adding rinsed black beans, olives–you name it!
These nachos were intercepted immediately!
YUM!! GO SEATTLE SEAHAWKS!!!