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Cinco de Mayo Breakfast Nachos

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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!

Start the Cinco de Mayo fiesta early with a big tray of our Breakfast Nachos! Loaded with cheese, scrambled eggs and chorizo, we love to top them with salsa and Mexican creama!

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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

Breakfast Nachos are the perfect way to start Cinco de Mayo! Blue corn tortilla chips are topped with scrambled eggs, chorizo and tons of ooey gooey cheese - we love to finish them off with salsa and Mexican creama!

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.}

I love the Blue Corn chips from Food Should Taste Good for  the base of our Breakfast Nachos - what a great pop of color!!

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.

Top blue corn chips with shredded Mexican blend cheese for the first layer of our Breakfast Nachos

Breakfast wouldn’t be breakfast without eggs! So I added a layer of fluffy scrambled eggs … these are starting to look like breakfast now!

Scrambled eggs are the second layer in these flavorful Breakfast Nachos

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.

Chorizo! A big hit of spicy, salty flavor for our Breakfast Nachos!

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!

More cheese and a quick trip to the oven means these Breakfast Nachos are ready to top with salsa and Mexican crema!

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!

Our Breakfast Nachos are a delicious way to start your day on Cinco de Mayo!

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 🙂

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Cinco de Mayo Breakfast Nachos


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Ingredients

Scale
  • 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

  1. Preheat oven to 375 degrees F.
  2. Spray a baking sheet with non-stick cooking spray.
  3. Spread a layer of blue corn tortilla chips on the pan.
  4. Sprinkle one cup of shredded cheese over the nachos and bake until cheese is melted.
  5. Add the scrambled eggs evenly across the nachos.
  6. Sprinkle on the chorizo.
  7. Finally, use the last cup of cheese and sprinkle it on top of the chorizo.
  8. Pop the pan back in the oven until the top layer of cheese is melted.
  9. 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!!

Breakfast Nachos - piled high with cheese, scrambled eggs and chorizo - are the perfect start to the day! Great dish for Cinco de Mayo!

Here are a few more of our favorite Cinco de Mayo Recipes!

Non-Alcoholic Maybe Margarita Punch - great for #CincoDeMayoNon-Alcoholic Maybe Margarita Punch

4 ingredient, freezer friendly Breakfast Soft Tacos - make a big batch ahead for those hectic weekday mornings!

Breakfast Soft Tacos

Cheesy baked black beans and rice - easy Cinco de Mayo side dish

 Cheesy Baked Black Beans & Rice

Slow Cooker Shredded Chicken is a staple in our house for easy meals! The flavorful, tender chicken is perfect for tacos, nachos, burritos and taco salads!

Slow Cooker Shredded Chicken

Dulce de Leche Fried Ice Cream Sundaes - cinnamon sugar tortilla bowls filled with ice cream, warm dulce de leche and a crispy sprinkling of toasted graham crackers!

Dulce de Leche Fried Ice Cream Sundaes

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