Cinco de Mayo Breakfast Nachos



  • 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)


  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.


*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!