Get ready to elevate your brunch game with these Sunrise Fiesta Breakfast Nachos! Imagine crispy tortilla chips layered beneath savory chorizo, perfectly cooked eggs, melty cheesy nachos goodness, bright pico de gallo, and creamy guacamole. This isn’t just some easy nachos recipe simple enough for your everyday snack—it’s a celebration of flavor, texture, and color all in one dish. Whether you're whipping up a weekend treat or hosting a casual get-together, this ultimate nachos creation brings breakfast and fiesta vibes together in harmony.
Sunrise Fiesta Breakfast Nachos with Egg & Chorizo
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Breakfast, Brunch, Main Course
Cuisine American, Mexican
Servings 4 generous brunch portions
Large baking sheet Use rimmed and lined with foil or parchment.
Cast-iron skillet or nonstick pan Ideal for crisping chorizo. Can swap for stainless steel with oil.
Mixing bowls One small for eggs, another for pico.
Grater To shred fresh cheese (pre-shredded contains anti-caking agents).
Heatproof spatula For stirring and portioning.
Oven Preheat to 375°F for perfect baked nachos.
For the Nacho Base
- 12 –14 oz bag of sturdy tortilla chips choose thick chips to stand up to toppings
- 8 oz aged cheddar cheese grated
- 4 oz Monterey Jack cheese grated
For the Chorizo & Egg Topping
- 12 oz fresh Mexican-style chorizo casings removed
- 6 large eggs
- 2 tbsp whole milk or cream
- Salt and pepper to taste
For Pico de Gallo
- 2 medium Roma tomatoes diced
- ½ small white onion finely chopped
- 1 jalapeño seeded and minced
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- Pinch of salt
For Crema & Guacamole
- ½ cup Mexican crema or sour cream
- ½ cup homemade guacamole ready-made is okay, but fresh is better!
Optional Garnishes
- Sliced green onions
- Pickled jalapeño slices
- Fresh cilantro leaves
Preheat and Prep
Preheat oven to 375°F (190°C).
Line a large rimmed baking sheet with foil or parchment—this makes cleanup a breeze.
Cook the Chorizo
Heat your skillet over medium heat. Remove chorizo from casing, crumble into skillet.
Cook for about 5–7 minutes, stirring occasionally, until deep reddish-brown and thoroughly cooked.
Use a slotted spoon to transfer into a bowl; drain excess fat if there’s more than 1 tablespoon.
Make the Scrambled Eggs
In a small bowl, whisk eggs, milk or cream, pinch salt, and pepper.
Wipe out skillet, add a dab of butter or oil over medium-low heat.
Pour in eggs, stirring gently until creamy, soft curds form (about 2–3 minutes). Remove from heat.
Build the Baked Nachos
Spread half the tortilla chips evenly on baking sheet.
Sprinkle half of each cheese on top for maximum cheesy nachos layer.
Scatter half of the warm chorizo over chips, then drizzle scrambled eggs.
Add remaining chips, cheeses, and chorizo for a “double-decker” nacho supreme pan of flavor.
Bake in preheated oven for 8–10 minutes, until cheese is bubbly and edges of chips golden—the moment of ultimate nachos bliss.
Prepare Fresh Toppings
While chips bake, whisk together tomato, onion, jalapeño, lime juice, cilantro, and salt in a bowl for vibrant pico de gallo.
Set out dollops of crema and guac.
Finish and Serve
Remove nachos from oven, let stand 1–2 minutes.
Spoon fresh pico de gallo all over.
Add small dollops of crema and guacamole.
Garnish with green onions, pickled jalapeños, and cilantro.
Serve hot, straight from the sheet pan with optional lime wedges.
Pairings
Beverage
- A bright, citrusy margarita or a smoky michelada brings a festive touch. For non-alcoholic options, try fresh-squeezed orange juice with jalapeño soda or a sparkling agua fresca.
Sides
- A crisp green salad with lime vinaigrette helps balance the richness.
- Refried beans or black bean salad adds extra protein and texture.
Sauces
- Steak sauce or smoky chipotle aioli works wonders for dipping.
- Salsa verde for an added tangy kick.
FAQs
1. Can I use ground beef instead of chorizo?
Absolutely! Use 1 lb of ground beef. Season with 1 tsp chili powder, ½ tsp cumin, garlic powder, salt, and pepper. Brown in skillet, drain, and use just like chorizo. This ground beef nachos recipe version delivers beefy flavor and is a solid alternative.
2. What type of cheese is best for cheesy nachos?
Blend sharp cheddar and Monterey Jack for meltability and flavor. You can also add pepper Jack for heat. Pre-shredded cheese contains anti-caking agents that affect melting, so shredding from a block is ideal.
3. Can I use boneless chicken instead of chorizo?
Yes—grill or sauté 12 oz boneless chicken breast or thigh, dice, and season with taco seasoning before adding to nachos. Chicken pairs well, though you’ll miss the chorizo’s unique tang.
4. Is there a vegetarian version?
Swap meat for crumbled tempeh or seasoned black beans. Add a sprinkle of corn skewers for extra texture. It becomes a veggie breakfast nachos fiesta without losing flavor.
5. Can I make this ahead?
Yes! You can cook chorizo and scramble eggs up to a day ahead—just refrigerate. Assemble and bake when guests arrive. Keep pico, crema, and guac chilled separately until ready to serve.
