Cinco de Mayo Breakfast Nachos
This post may contain affiliate links. If you purchase through links on our site, we may earn a commission.
Why should dinner get all the fun on Cinco de Mayo?! Start the fiesta early with a big tray of our Breakfast Nachos piled high with chorizo, scrambled eggs and lots of ooey gooey cheese! We love to finish them off with salsa and Mexican crema!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Well, here we are … just a few days from one of my favorite holidays … Cinco de Mayo! I normally prep my slow cooker for shredded chicken for tacos or beef taco rice bowls. And my cheesy baked black beans and rice are a big hit. But this year, I thought that we should celebrate all day long. Starting with a big ol’ tray of cheesy nachos with breakfast toppings and a little Mexican flair!
Cinco de Mayo Breakfast Nachos
These breakfast nachos are easy enough to prep on a school day and hearty enough to star in a weekend brunch.
To add a pop of color, I used the all natural Blue Corn tortilla chips from Food Should Taste Good. I love that they are non-GMO verified, pack a ton of whole grains and have no artificial colors, flavors or preservatives. Plus, they just taste yummy. You have got to try the Guacamole tortilla chips – they have a great little kick! {P.S. I received a box of Food Should Taste Good goodies to help inspire this post.}
Simply arrange one bag of the blue corn chips on a baking sheet and begin layering all the yummy flavors!
Of course, we need cheese! Place the tray in the oven to melt the cheese and then start adding the additional breakfast toppings.
Breakfast wouldn’t be breakfast without eggs! So I added a layer of fluffy scrambled eggs … these are starting to look like breakfast now!
After the eggs, the breakfast nachos get a hearty sprinkling of cooked, crumbled chorizo. Chorizo adds a nice touch of spice but feel free to use bacon or your favorite breakfast meat. The Mexican chorizo I used was raw, ground very fine and had to be removed from the casing before cooking. I’ve also seen a Spanish chorizo that is smoked and ready to eat, so use what you can find in your grocery store.
Finally, add another generous layer of cheese – I love a 4 cheese blend – and pop the tray in the oven to get everything all melty and gooey!
Since we’ve covered the “breakfast” part of this recipe, now we have to hit the high points of “nachos”. Salsa is a no-brainer and instead of sour cream, we added a dollop of Mexican crema. Crema is a bit thinner than sour cream and I think it has a little less of that sour tang. Drizzle it over nachos, top chicken tortilla soup or add it to tacos – it’s delicious!
Don’t shy away from adding your other favorite toppings like olives, diced tomatoes or sliced jalapeños. I’m kind of a plain Jane nacho girl, but load them up if you like 🙂
PrintCinco de Mayo Breakfast Nachos
Ingredients
- 1 bag of Blue Corn tortilla chips
- 2 cups of shredded cheese (divided)
- 4 eggs (scrambled)
- 10 oz. chorizo* (browned, crumbled and drained)
- Toppings of your choice (we used cilantro, salsa and Mexican crema)
Instructions
- Preheat oven to 375 degrees F.
- Spray a baking sheet with non-stick cooking spray.
- Spread a layer of blue corn tortilla chips on the pan.
- Sprinkle one cup of shredded cheese over the nachos and bake until cheese is melted.
- Add the scrambled eggs evenly across the nachos.
- Sprinkle on the chorizo.
- Finally, use the last cup of cheese and sprinkle it on top of the chorizo.
- Pop the pan back in the oven until the top layer of cheese is melted.
- Serve with salsa, Mexican crema and cilantro or your favorite nacho toppings.
Notes
*I used Mexican chorizo which is purchased raw and has to be removed from a casing before cooking. Your grocery store may carry the Spanish chorizo that is typically smoked and ready to eat. Both are delicious, so use what you can find!
These breakfast were a hit with my favorite taste testers – my guys! They gobbled them up before a baseball game and Chris took the leftovers to work the next day. Aside from the few that I nibbled while photographing these, I was out of luck. Good thing Cinco de Mayo is right around the corner!!
Here are a few more of our favorite Cinco de Mayo Recipes!
Non-Alcoholic Maybe Margarita Punch
 Cheesy Baked Black Beans & Rice
Dulce de Leche Fried Ice Cream Sundaes
Our Cinco de Mayo Breakfast Nachos may be shared here:
OMG Yes!!! Thanks for linking up with What’s Cookin’ Wednesday!