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Sunrise Fiesta Breakfast Nachos with Egg & chorizo

Sunrise Fiesta Breakfast Nachos with Egg & Chorizo

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Main Course
Cuisine American, Mexican
Servings 4 generous brunch portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. Preheat oven to 375°F (190°C).
  2. Line a large rimmed baking sheet with foil or parchment—this makes cleanup a breeze.

Cook the Chorizo

  1. Heat your skillet over medium heat. Remove chorizo from casing, crumble into skillet.
  2. Cook for about 5–7 minutes, stirring occasionally, until deep reddish-brown and thoroughly cooked.
  3. Use a slotted spoon to transfer into a bowl; drain excess fat if there’s more than 1 tablespoon.

Make the Scrambled Eggs

  1. In a small bowl, whisk eggs, milk or cream, pinch salt, and pepper.
  2. Wipe out skillet, add a dab of butter or oil over medium-low heat.
  3. Pour in eggs, stirring gently until creamy, soft curds form (about 2–3 minutes). Remove from heat.

Build the Baked Nachos

  1. Spread half the tortilla chips evenly on baking sheet.
  2. Sprinkle half of each cheese on top for maximum cheesy nachos layer.
  3. Scatter half of the warm chorizo over chips, then drizzle scrambled eggs.
  4. Add remaining chips, cheeses, and chorizo for a “double-decker” nacho supreme pan of flavor.
  5. 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

  1. While chips bake, whisk together tomato, onion, jalapeño, lime juice, cilantro, and salt in a bowl for vibrant pico de gallo.
  2. Set out dollops of crema and guac.

Finish and Serve

  1. Remove nachos from oven, let stand 1–2 minutes.
  2. Spoon fresh pico de gallo all over.
  3. Add small dollops of crema and guacamole.
  4. Garnish with green onions, pickled jalapeños, and cilantro.
  5. Serve hot, straight from the sheet pan with optional lime wedges.